Nature’s larder

TV star and author Amanda Owen, The Yorkshire Shepherdess, shares her favourite seasonal recipes upside down sponge

SERVES 4-6

For the clementine syrup

3 clementines 75g

● ● golden caster sugar 1 star

● anise 1 cinnamon stick

●

For the sponge

170g unsalted butter,

● softened, plus extra for greasing 75g golden

● syrup, warmed 170g

● golden caster sugar 3

● medium eggs, lightly beaten

140g self-raising flour

●

30g ground almonds

●

½ tsp baking powder

●

1. For the syrup, thinly slice the clementines with the peel on. Bring 125ml of water to the boil in a pan and add the sugar, stirring until it dissolves. Add the star anise and cinnamon to the pan, then bring the syrup to the boil.

2. Put the clementines into the syrup, then lower the heat and simmer for 5 minutes. Using a slotted spoon, remove the clementines from the pan to a plate and discard the syrup.

3. Preheat the oven to 180°C/160°C fan/gas mark 4. Line a 21cm x 6cm round cake tin with baking parchment and lightly grease with butter. Pour the golden syrup evenly into the base of the tin, then arrange the drained clementine slices on top. 4. For the sponge, place the butter and sugar into a mixing bowl and whisk for 2 minutes until light and fluffy, using an electric whisk. Add the eggs with 2 tablespoons of the flour and whisk for a minute until combined, then add the remaining flour, almonds and baking powder and stir gently until combined.

5. Spread the cake mixture evenly on top of the clementines, then bake on the middle shelf of the oven for 40 minutes, until the cake is golden, firm to touch, and when a skewer is inserted it comes out clean. Allow to cool slightly in the tin, then turn out onto a plate.

6. Serve the clementine upside down sponge in bowls with warm custard (optional).