Upside-down Mandarin Cake

Name: Upside-down Mandarin Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: Mandarin oranges (weight with peel) 1.4 oz; Eggs (2 medium) 3.9 oz; Type 00 flour 0.4 cup; Cornstarch 7 tbsp; Vegetable oil 0.3 cup; Sugar ½ cup; Powdered yeast for sweets 1 ¾ tsp; Fine salt 1 pinch; Mandarin oranges 3 or 4 depending on the size to taste; Sugar 2 spoonfuls

217.6

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 217.6
Carbohydrates g 29.4
of which sugars g 18
Protein g 2.7
Fats g 9.9
of which saturated fat g 1.4
Fiber g 50.4
Cholesterol mg 0.5
Sodium mg 130.5

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 8 persone
Cost: Low

PRESENTATION

What is better than the scent of freshly peeled mandarins? Combine it with the aroma of a homemade cake and you have the wonderful upside-down mandarin cake. An incredibly easy dessert to make... as soon as you flip the cake, you will immediately fall in love with its spectacular effect.
The upside-down mandarin cake is perfect to serve at breakfast or as a snack, remaining soft and moist at just the right point. Little effort and big payoff for a sweet treat to enjoy with the whole family.

Here are other "upside-down" versions not to miss:

Upside-down orange cake
Upside-down lemon cake
Upside-down pineapple cake
Upside-down banana cake
Upside-down peach cake

INGREDIENTS

217.6

Calories per serving

Ingredients for a 20 cm mold: Mandarin oranges 1.4 oz (40 g) - (weight with peel); Eggs 3.9 oz (110 g) - (2 medium); Type 00 flour 0.4 cup (55 g); Cornstarch 7 tbsp (55 g); Vegetable oil 0.3 cup (70 g); Sugar ½ cup (100 g); Powdered yeast for sweets 1 ¾ tsp (7 g); Fine salt 1 pinch

for decoration: Mandarin oranges to taste - 3 or 4 depending on the size; Sugar 2 spoonfuls

Preparation

How to prepare Upside-down Mandarin Cake

To prepare the upside-down mandarin cake, first peel the mandarins needed for the decoration 1. Then cut them in half. Grease the bottom of an 8-inch springform pan, line it with parchment paper, and close the springform. Sprinkle with 2 tablespoons of sugar 3.

Arrange the mandarins inside with the cut side down on the parchment paper 4. At this point, sift flour, starch 5, and baking powder 6 into a large bowl.

Add the sugar 7, a pinch of salt 8, and mix. Set the dry ingredients aside. Pour into the bowl of an immersion blender a well-washed, unpeeled mandarin cut into pieces. Add the vegetable oil 9.

Now add the eggs 10 and blend everything 11 until you obtain a smooth, fairly liquid cream 12. For safety, strain the mixture to remove any seeds.

Then transfer it into the bowl with the dry ingredients 13 and mix until you obtain a homogeneous mixture 14. Pour into the pan 15.

The batter should completely cover the mandarins 16. Bake in a preheated static oven at 350°F for 40-45 minutes. Remove the cake from the oven 17. Let it cool slightly, flip it onto a plate, and gently remove the parchment paper before serving 18!