Spiced clementine upside-down cake

Method

• step 1

  Measure 250ml cold water into a small heavy-based saucepan, add the star anise and cinnamon, bring to the boil and simmer rapidly for about 8 minutes, or until reduced by half.

• step 2

  Add 100g of the caster sugar to a deep ovenproof frying pan about 25-26cm diameter and set over a medium heat. (If you don’t have a suitable hob-to-oven pan, make the caramel sauce in a saucepan, then transfer to a suitably sized cake tin). Allow the sugar to melt and caramelise for a few minutes, don’t stir, but give the pan a little shake from side to side to help it mix together. Once the sugar has caramelised, very slowly pour in the spiced water, adding the whole spices too – it’ll bubble and spit at first, so take care. Allow the spiced caramel to bubble and reduce for a couple of minutes, then turn off the heat and set aside.

• step 3

  Heat the oven to 180C/fan 160C/gas 4. Zest the clementines into the bowl of a food mixer and set aside. Peel the fruit and slice each into rings about 5mm thick. Arrange the slices in the base of the caramel pan, pushing them snugly together.

• step 4

  Add the rest of the sugar and the butter into the food mixer bowl with the clementine zest and beat together until light and fluffy. Add the eggs, one at a time, beating well between each until smooth and creamy. Add the flour and baking powder and beat once more until mixed. Finally, add the milk and beat until smooth. Pour the batter into the pan on top of the clementine slices, levelling with a knife.

• step 5

  Bake for around 35 minutes, or until a metal skewer inserted into the centre comes out clean. If the top is colouring too quickly, cover loosely with a piece of foil.

• step 6

  Remove from the oven and run a knife around the edge to release the sponge from the pan. Allow to cool for 10 minutes, before inverting onto a plate. Serve warm with a dollop of greek yogurt, if you like.