Clementine Upside Down Cakes

Ingredients

• 10-12 clementines or mandarin oranges
• 1 cup (2 sticks) butter, room temperature
• 1 cup sugar
• 4 large eggs, room temperature
• 2 tbsp Amoretti® Orange Syrup
• 2 tsp Amoretti® Orange Zest Oil Extract O.S.
• 1⅓ cups + 3 tablespoons all-purpose flour
• 2 teaspoons baking powder
• 1½ teaspoons brown sugar

• 1 cup clementine juice
• 1 cup sugar
• 2 tbsp Amoretti® Orange Syrup

Directions

1. Preheat oven to 350°F.
2. Zest 2 clementines, set aside. Peel and slice clementines, you'll need one slice per cake.
3. Spray and flour a 12-cup muffin tin.
4. Beat butter and sugar until light and fluffy.
5. Add eggs one at a time, scraping bowl between each addition.
6. Add Orange Syrup, Orange Zest Oil Extract, and reserved clementine zest. Mix to combine.
7. Sift flour and baking powder together, fold into batter.
8. Sprinkle a small amount of brown sugar into each muffin cup.
9. Place one slice of clementine on top of sugar.
10. Using a spring-loaded ice cream scoop, place one scoop batter in each muffin cup.
11. Bake for 25-30 minutes, until golden brown.
12. Set on rack to cool.

13. Add all ingredients to a saucepan and simmer over medium heat until thicker and syrupy, about 8-10 minutes.
14. Turn cakes out onto a rack set over a sheet pan to catch the dripping syrup.
15. Pour syrup over the cakes. Serve plain or add sweetened crème fraiche with some clementine zest added to it.