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.

30 Minutes
1 Hour


  • 4 oz. (114 g) bourbon 
  • 2/3 cups (158 ml) caster sugar 
  • 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 
  • 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 


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.

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