Bourbon and Clementine Upside Down Cake
Cooking a cake on a BBQ may seem a little odd but it's fun and the smoke works, particularly with fruit, caramel and bourbon flavors. This is a gooey, boozy and very addictive cake which is lovely served with creme fraiche or vanilla ice cream.
Ingredients
- 4 oz. (114 g) bourbon
- 2/3 cups (158 ml) caster sugar
- 5 clementines, peeled and segments separated
- 4 tablespoons (60 ml) butter
- 2/3 cups (158 ml) dark brown sugar
- 6 1/2 tablespoons (98 ml) plain flour
- 2 eggs
- 3/4 teaspoons (3.8 ml) baking powder
- 1 pinch ground ginger
- 1 pinch ground cinnamon
- 1 large pinch salt
- 1/2 teaspoons (2.5 ml) vanilla paste
Instructions
- In the Cast Iron Dutch Oven, melt the butter, making sure it evenly coats the bottom of the pan. Arrange the clementine segments in a circular pattern, and then sprinkle the brown sugar evenly over the top.
- In a bowl mix the flour, spices, salt and baking powder.
- Separate the egg whites and yolks. Mix the yolks with the bourbon, caster sugar and vanilla, then gradually whisk in the flour mixture until smooth.
- Whisk the egg whites to stiff peaks, then fold into the batter mixture.
- Pour the batter into the Dutch Oven, then cook uncovered for 40-45 minutes or until golden brown on top.
- Allow to cool for 30 minutes before turning out onto a plate and serving with ice cream.
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