Clover Mama Bake Upside Down Citrus Cake

During the cold winter days, our tables are brightened by citrus season and as the season reaches its end, you might need a little inspiration on what to do with that bounty of citrus sitting on your counter.

Serves: 6-8
Time: 25 minutes
Recipe by: Monicia Horne 


1 grapefruit/blood orange, sliced
1 orange, sliced
2 tbsp brown sugar
200g Clover Mama Bake margarine, softened
1 cup brown sugar
4 eggs, beaten
½ cup milk
200g self raising flour
50g ground almonds
pinch of salt
Zest of orange

For the glaze
Juice of 1 blood orange or normal orange
2 tbsp honey
1 tbsp water


Preheat oven to 180 and grease the base of a loose bottomed cake tin. Sprinkle the base with 2 tablespoons brown sugar and arrange the slices of citrus on the base of the tin. Cream together the Clover Mama Bake with 1 cup brown sugar until pale in colour ,followed by 4 beaten eggs and mix well. Fold in the self raising flour, ground almonds, salt and the zest and juice of 1 grapefruit. If the mixture is too dry, stir in the milk. Pour the batter onto the prepared grapefruit slices and bake for 45-50 minutes till golden and firm to the touch. Whilst still slightly warm, turn cake out onto a serving plate and prick holes in the cake with a skewer. Make a glaze by combining the glaze ingredients in a saucepan and cook for 1-2 minutes and spoon over the cake.
Slice and serve.

Chefs Tip:

– Clover Mama Bake is a source of Vitamins A & D and is ideal for all your yummy bakes.

– You can use it for spreading too and in all your delectable dishes

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