Giuseppe served up a delicious clementine upside down cake on this morning.

The ingredients are: Butter, for greasing (use vegetable spread for a dairy-free version), 4 unwaxed organic clementines, plus 2-3 extra fruits for their juice , 150g egg (about 3 medium eggs), at room temperature, 200g caster sugar, plus 2 tbsp for dusting , ⅛ tsp salt, 1 tsp vanilla bean paste, 120g vegetable oil, preferably corn or sunflower , ½ tsp natural orange essence (optional), 150g soft wheat 00 flour or plain (all-purpose) flour, 80g cornflour and 2 tsp baking powder.

For the mascarpone sauce: 250g mascarpone , 130g whipping cream, 80g icing sugar, 2 tsp vanilla bean paste, Zest of 1 unwaxed orange and 2 tbsp Marsala, Cointreau or Grand Marnier.

See recipes by Giuseppe in his book titled: Giuseppe’s Easy Bakes: Sweet Italian Treats available from Amazon now.