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Health – Jo Knows – by Joanne Nijhuis

CLEMENTINE UPSIDE DOWN CAKE – PERFECT FOR THE HOLIDAYS
There is something magical about Ontario winters, especially when clementine season arrives! From late November through February, these easy-to-peel citrus treasures brighten up even the coldest days. Perfect for snacking, but why stop there? Clementines are a versatile alternative to oranges in so many recipes, including this delicious dessert that is sure to charm your family and friends.

DID YOU KNOW?
Clementines are small, but mighty when it comes to nutrition! Packed with Vitamin C, just one clementine provides almost half of the daily needs for healthy, non-smoking adults. Not only do clementines support your vision (beta-carotene) and your gut (fibre, water, vitamins), they also contribute to keeping your immune system (vitamins, antioxidants) healthy during the colder months.

INGREDIENTS
5-6 clementines, peeled and sliced into rounds
2-3 clementines zest and juice
1/2 cup (125 ml) unsalted melted butter or vegetable oil, divided
1 1/2 cups (375 ml) packed brown sugar or 1 1/4 cups (313 ml) maple syrup or honey, divided
1 1/3 cups (333 ml) white or whole wheat flour
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2.5 ml) baking soda
1/4 teaspoon (1.25 ml) salt
2 large eggs
1 teaspoon (5 ml) vanilla extract
1/2 cup (125 ml) buttermilk, sour cream or Greek yogurt

INSTRUCTIONS
1. Preheat oven to 350 F (180 C). Spray a 9-inch (23 cm) cake pan with non-stick cooking spray.
2. Thinly slice 5 or 6 clementines and set aside.
3. Zest the remaining clementines and set aside.
4. Pour 1/4 cup of the melted butter or oil into the bottom of the cake pan.
5. Add 3/4 cup (188 ml) of the brown sugar or 1/2 cup (125 ml) of the maple syrup or honey on top.
6. Arrange the slices of clementine in a circular pattern, slightly overlapping in the cake pan. Set aside.
7. In a large bowl, mix together the flour, baking powder, baking soda and salt.
8. In another bowl, whisk with an electric or handheld mixer the eggs, remaining brown sugar, maple syrup or honey, zest and juice from the 2 to 3 clementines, the remaining melted butter or oil, vanilla extract, and buttermilk, sour cream or Greek yogurt. Slowly add the dry ingredients, mixing until well combined.
9. Gently pour the batter over the clementine slices and smooth with a spatula.
10. Bake for 30 to 40 minutes until golden and a toothpick comes out clean in the middle of the cake.
11. Cool for 15 minutes. Gently run a knife around the edge of the pan to loosen the cake.
12. Carefully invert the cake onto serving plate. Let cool before slicing.
ENJOY!

Joanne Nijhuis MSc, RD is a consulting, media and culinary dietitian in Simcoe Grey Bruce on a mission to entertain and educate through her love of food. In addition to recipe development and writing for several publications, Joanne offers cooking demos/classes and individual counselling. For more information, email Joanne at jo.knows.nutrition@outlook.com

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