Overhead view of a round upside-down cake on a white scallop-edged cake stand against a marble surface. The top is covered with overlapping caramelised clementine rounds glazed in shiny marmalade, with small purple edible flowers scattered across the surface.

vegetariangluten-freedessertmake-ahead

Clementine and Almond Upside-Down Cake

Name: Clementine and Almond Upside-Down Cake
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 10 servings
Ingredients: 3 Clementines (for blitzing); 4 Eggs; 180 g Golden caster sugar; 250 g Ground almonds; 60 ml Light olive oil; 1 tsp Baking powder; 0.5 tsp Fine sea salt; 3 Clementines (for topping); 2 tbsp Caster sugar; 3 tbsp Fine-cut marmalade; 1 tbsp Edible flowers

A sticky, fragrant upside-down cake packed with whole-fruit fibre and healthy fats from almonds, topped with caramelised clementine slices and edible flowers.

Prep 25 min Cook 60 min 10 servings

Nutrition per serving

320 kcal calories

9 g protein

28 g carbs

20 g fat

24 g sugar

Fibre 3g

Added sugar 18g

Sodium 55mg

See how it compares to the classic ↓

In the clinic

86% less saturated fat

Blood orange upside-down cake this version

Compared to Blood orange upside-down cake (typical version, estimated)

Classically made with plain flour, butter and sliced oranges arranged on a thick layer of brown sugar and butter caramel

+200% fibre −85% sodium −47% carbs

Per serving	Blood orange upside-down cake	This recipe	Difference
Calories	458 kcal	320 kcal	−30%
Carbs	53g	28g	−47%
Fat	24g	20g	−17%
Saturated fat	14g	2g	−86%
Sugar	34g	24g	−29%
Added sugar	25g	18g	−28%
Sodium	360mg	55mg	−85%
Fibre	1g	3g	+200%
Protein	7g	9g	+29%

What changed

Plain flour Ground almonds

Removes refined starch and replaces it with unsaturated fat, fibre and vitamin E, which also makes the cake naturally gluten-free
Butter and sugar caramel base Thin marmalade glaze brushed on the base

Cuts saturated fat and added sugar significantly while still giving a sticky, glossy finish
Sliced oranges from one variety Whole blitzed clementines (pith and all)

Using the entire fruit preserves the pectin and flavonoids found in the pith, boosting fibre and antioxidant content
Vegetable or sunflower oil Light olive oil or mild-flavoured extra-virgin olive oil

Swaps omega-6-heavy oils for a higher proportion of oleic acid, which supports cardiovascular health

Both figures are estimates per serving. The comparison is a typical traditional version of the dish, not a specific product.

Priyanka just dropped this beauty in the family group chat and we needed the recipe immediately. Whole blitzed clementines, almond flour and a marmalade-brushed base make this as vibrant to eat as it looks.

Ingredients

Servings 10

3 Clementines (for blitzing), whole, unpeeled, roughly 300 g total
4 Eggs, large
180 g Golden caster sugar
250 g Ground almonds
60 ml Light olive oil
1 tsp Baking powder, gluten-free if needed
0.5 tsp Fine sea salt
3 Clementines (for topping), sliced into thin rounds, approximately 3–4 mm
2 tbsp Caster sugar, for the topping slices
3 tbsp Fine-cut marmalade, warmed, for brushing the base
1 tbsp Edible flowers, such as borage or lavender, to decorate

Compared to Blood orange upside-down cake (typical version, estimated)

30% fewer calories29% more protein47% less carbs28% less added sugar17% less fat200% more fibre Full comparison ↑

Instructions

Place the 3 whole unpeeled clementines in a small saucepan, cover with cold water and bring to the boil. Simmer for 45 minutes until completely soft, then drain and leave to cool slightly.
Preheat your oven to 170 C fan (190 C conventional, gas mark 5). Grease a 23 cm round springform or loose-bottomed cake tin and line the base with baking parchment.
Lay the sliced clementine rounds in a single overlapping layer across the base of the tin. Scatter the 2 tablespoons of caster sugar evenly over the slices.
Halve the boiled clementines and remove any pips, then blitz the flesh and peel together in a food processor until you have a smooth paste.
Add the eggs, golden caster sugar and olive oil to the food processor with the clementine paste and blitz again until combined.
Add the ground almonds, baking powder and salt, then pulse until you have a smooth, fragrant batter.
Pour the batter carefully over the clementine slices in the tin, spreading it level with a spatula.
Bake for 50 to 60 minutes, until the cake is deep golden, firm to the touch and a skewer inserted into the centre comes out clean. Cover loosely with foil after 35 minutes if the top is browning too quickly.
Leave the cake to cool in the tin for 15 minutes, then run a palette knife around the edge and invert onto a wire rack set over a tray.
Brush the warm marmalade generously over the clementine-topped surface to give a glossy, sticky glaze.
Once the cake has cooled to room temperature, scatter the edible flowers over the top and transfer to a cake stand to serve.