Vegan Clementine , Olive Oil and Aperitivo Upside-Down Cake
Try this vegan clementine upside-down cake flavoured with olive oil and Aperitivo to take full advantage of the citrus season.
Course Dessert
Cuisine Italian
Keyword aperitivo, cake, citrus
Prep Time 10minutes
Cook Time 35minutes
Resting Time 15minutes
Total Time 1hour
Servings 8inch cake
Ingredients
Clementine Layer and Glaze
30gvegan margarine (2 tablespoons or 30 ml)
25gwhite granulated sugar (2 tablespoons or 30 ml)
5 to 6whole clementines
Wet Ingredients
110ggood quality olive oil (½ cup)
200gwhite granulated sugar (1 cup)
125gplant-based milk,I use unsweetened soy milk (½ cup)
75gaperitivo liqueur like Aperol ,see notes (⅓ cup)
1tablespoonfinely grated clementine zest, adjust to taste (15 ml)
Dry ingredients
240gall-purpose flour (2 cups)
8gcornstarch*(1 tablespoon or 15 ml)
6gbaking powder (1 ½ teaspoon or 7.5 ml)
2.5gbaking soda (½ teaspoon or 2.5ml)
6gfine sea salt (1 teaspoon or 5 ml)
Glaze
40gapricot jam, marmalade or neutral glaze(2 tablespoons or 30 ml)
15gwater (1 tablespoon or 15 ml)
Instructions
Preheat your oven to 350°F (180°C).
Clementine Layer
Finely grate the clementine zest and set aside for later. Peel the clementines skin and cut ½ inch thick (1.25 cm) clementine slices. Remove any seeds and place the slices on paper towels to absorb any juice.
Spread the margarine on the bottom and side of an 8-inch (20 cm) round cake pan, and then sprinkle the white granulated on the bottom only. Place the clementine slices cut side down on the bottom of the cake pan and set aside while you make the cake batter.
Olive Oil and Aperitivo Cake Batter
Combine all the wet ingredients together in a medium-sized bowl.
Add all the dry ingredients into a large mixing bowl and whisk until combined. Slowly whisk the wet ingredients into the dry ingredients. Do not overmix.
Pour the cake batter into the prepared cake pan and smooth out the top. Tap the cake pan lightly on your work surface a couple of times to release any large air bubbles.
Bake for approximately 35 minutes, or until a toothpick inserted into the middle comes out clean.
Let the cake cool in the pan for 15 minutes. Release the side of the cake by sliding a knife all around between the cake and the pan before flipping it over onto a plate. Leave to cool completely
Glaze
Heat the apricot jam, marmalade, or neutral glaze and water while stirring lightly until slightly warm and fluid. Strain as needed.
Brush the glaze on top of the clementines to glaze the top of the cake and prevent the fruits from drying. Decorate with a light sprinkle of powdered sugar or mint leaves. Enjoy!
Notes
Citrus Aperitivo: I use a local product called Amermelade but you can use any vegan citrus-based aperitivo like Aperol or Luxardo aperitivo.Cornstarch is also known as cornflour in the UK and Australia