Bourbon and Clementine Upside Down Cake

www.biggreenegg.co.uk

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.

PREP TIME

30 Minutes

EGG TEMP

250°F/121°C

COOK TIME

1 Hour

SERVINGS

4-8

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

Step 1

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.

Step 2

In a bowl mix the flour, spices, salt and baking powder.

Step 3

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.

Step 4

Whisk the egg whites to stiff peaks, then fold into the batter mixture.

Step 5

Pour the batter into the Dutch Oven, then cook uncovered for 40-45 minutes or until golden brown on top.

Step 6

Allow to cool for 30 minutes before turning out onto a plate and serving with ice cream.

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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