Upside-Down Clementine Cake
Photography c/ Laurent Fau

Pineapple upside down cake is a popular treat. However, the clementines add a bit of tartness and color to this version.

Serves 8


  1. Preheat the oven to 350degF. Butter the pan and then sprinkle with granulated sugar. Mix the butter, honey and granulated sugar in a large bowl. Mix in the eggs one at a time.
  2. Use a fine grater to zest the clementines. The zest should be mixed into the batter. Mix the batter with 2 clementines.
  3. Combine the flour and baking powder together in a medium-sized bowl. Slowly add the flour mixture to your batter, making sure to not overbeat it.
  4. Cut the remaining 3 Clementines crosswise into pieces about 1/2 inch thick. Place the clementine slices on a plate and add the batter.
  5. Bake for 25 to 30 minutes. Allow the cake to cool in the pan. Once it is cool, remove from the pan and sprinkle with confectioners’ sugar.

Note: Eggs are more easily incorporated into any batter if they’re at room temperature rather than cold out of the refrigerator.

Excerpted from (c) Petite Patisserie by Christophe Felder and Camille Lesecq, Rizzoli New York, 2020. Photography by Laurent Fau.

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