I love fruit upside-down cakes, especially the classic pineapple one, but I wanted to try with mandarins and the result thrilled me. The mandarin upside-down cake is a delightful cake with a moist and soft texture that melts in your mouth. Perfect to serve at breakfast, as a snack, but also after a meal it is very much appreciated.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 1/2 cup all-purpose flour
- 3 tbsps potato starch
- 1/4 cup cornstarch
- 1/3 cup sunflower oil
- 2 eggs
- 7 tbsps sugar
- 1.5 oz mandarins (whole with peel)
- 1/2 packet baking powder
- 3 mandarins
- 2 tbsps sugar
Tools
- Mixer
- Springform Pan
- Hand Whisk
Steps
To prepare the mandarin upside-down cake, start by sifting the flour, potato starch, cornstarch, and baking powder into a bowl. Then take the mixer or an immersion blender with its cup. Pour in a mandarin of about 1.5 oz, washed and cut into pieces. Leave the peels but remove any seeds. Add the sunflower oil, sugar, and two eggs into the cup. Blend everything until you get a liquid and uniformly colored mixture.
Pour the liquid into the bowl with the dry ingredients. Mix everything with a hand whisk.Now take a springform pan, line the bottom with parchment paper, and if you like, also the sides. Alternatively, you can butter and flour the sides, but on the bottom, there should only be parchment paper.
Take the 3 mandarins, peel them, cut them in half to get two half-spheres, and remove any seeds, being careful not to separate the segments.
Sprinkle about 2 tablespoons of sugar on the parchment paper bottom, then arrange the mandarin halves with the cut side down.Pour the semi-liquid batter over them and bake in a static oven preheated to 350°F for 40 minutes. After the time is up, leave it in the turned-off oven for another 5 minutes. Take the cake out of the oven and let it cool completely before removing it from the mold.
