Upside-Down Mandarin Cake, a new easy and delicious recipe designed for you, with little tips and tricks to achieve a tasty, soft cake perfect for breakfast or as a gift.
This recipe actually already existed on the blog, but I simply wanted to improve it, removing the first one which, to be honest, did not give me great satisfaction in terms of results.
For this recipe, I used seedless mandarins, but soon you will find it in other delicious and even unique versions.
For this recipe, you can also use mandarins with edible peel, slicing them for the base, while before adding them to the batter, I always recommend removing the peel and any threads.
Below you will find other citrus recipes to take inspiration from, while waiting for a new collection that will group my best recipes with these ingredients.
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 15 Minutes
- Portions: 9.5-inch round springform pan
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 2 cups all-purpose flour
- 1/3 cups potato starch
- 1 tbsp baking powder
- 3 eggs
- 3/4 cups sugar (plus two tablespoons for the cake base)
- 1/2 cups sunflower seed oil
- 1/2 cups milk
- 3.5 tbsp mandarin juice (freshly squeezed)
- 10 mandarins (6 for the base, 4 for the batter)
- 1 packet vanillin
Tools
- 1 Bowl
- 1 Pan
- 1 Spoon
- 1 Electric whisk
- Parchment paper
- 1 Spatula
Steps
To make the Upside-Down Mandarin Cake, first peel the mandarins and slice them into 0.4-inch thick slices.
Remove any threads and set aside those that will be used for the batter.
In a 9.5-inch round springform pan, line with parchment paper, cutting it 1.6 inches from the base.
Cover the base with two tablespoons of granulated sugar, spreading it well, and arrange the mandarin slices to cover the entire surface of the paper.
Set aside.
In a bowl, work the eggs with the sugar for 3 minutes, using an electric whisk.
Add the milk, the oil, and the freshly squeezed mandarin juice.
Mix well.
Add the dry ingredients, starting with the flour and potato starch, then add the baking powder and vanillin.
Stir first with a spoon to avoid the dry ingredients spreading everywhere, then continue with the electric whisk.
Gather the ingredients well with the help of a spatula, add the remaining mandarin pieces, and gently pour the batter into the pan.
Smooth it gently.
If the paper level is too low compared to the cake, lightly grease the sides of the pan.
Bake in a preheated fan oven at 356°F for 55 minutes.
Perform the toothpick test to check the doneness.
If, once inserted, it comes out dry, turn off the oven and let the cake rest for 5 minutes with the door open.
Place a suitable plate over the surface of the cake and turn it upside down, being careful not to break it.
Let it cool slightly before removing the springform, and once flipped onto the plate, gently remove the parchment paper.
Allow to cool completely before serving.
