I love unfrosted cakes, a perfectly baked Upside down cakes are my favorite. Any time you can combine real fruit with the sweetness of a cake, you know you’ve got a winning recipe. But I had never really thought about adding other types of fruit to an upside down cake! Yes, I mean, pineapple upside down cake is already so perfect, why mess with it? Until recently I got some mandarin from an organic food exhibition happening in the city. I am using this beautiful fruit in this sweet upside-down cake.
This cake is really, REALLY simple. It’s easy to mix together and assemble. By using thin-skinned Mandarin, you don’t have to peel the oranges that are cooking and caramelizing on the bottom of the pan. But, if you like mandarin without the skin, then simply cut it off, only after you’ve sliced them.
Now talking about the preparation, I’d recommend using a spring-form cake pan or a cake pan with separable bottom for this recipe., though the regular pan if greased well will work fine. As ever now comes the fun part. Grease your baking pan. Well. Sprinkle a liberal tablespoon of sugar on it and then arrange the orange slices inside it. Pour the batter and bake! After you take the cake out of the oven, flip it and then leave it for 15 to 20 minutes. The wait gets that lovely caramelized sugar and tangy orange juices to seep into the cake and settle down. Garnish the cake with some fresh mint leaves or pistachios.
Voila ! You have a sunshine on the plate.
The cake is light and fluffy and really bursting with orange flavor and the marmalade like orange slices on top really finish that orange-love going around. No bitter taste, whatsoever.
Pair it with a scoop of vanilla ice-cream or enjoy with cup of tea you will be in love with this moist and fluffy mandarin upside down cake.
Preparation Time – 10-15 Minutes
Baking Time – 40-45 Minutes
Serve – 8 inch round cake
2-3 Tablespoon – Melted Butter, to brush the pan
5 Tablespoon – Brown Sugar, lightly packed
6-8 Nos. – Mandarins, thinly sliced and de-seeded
1 3/4 Cup – Wholewheat Flour
1 Teaspoon – Baking Powder
1/2 Teaspoon – Baking Soda
1/4 Teaspoon – Salt
1/2 Cup – Sugar
1 1/4 Cup – Plain Yogurt
1/3 Cup – Vegetable Oil or Olive Oil
1/3 Cup – Orange Juice, freshly squeezed
Zest of one Orange
Mint Leaves – To Garnish
How to go about it :
- Pre-heat the oven to 180 degree celsius. Generously brush the spring form baking pan with butter.
- Sprinkle a thin layer of brown sugar evenly at the bottom of the pan.
- Cut your mandarins into thin slices and arrange them on the top of the brown sugar.After arranging full slices in your pan you can cut the remaining mandarin slices into smaller pieces in order to fill any gaps.
- Sift the dry ingredients into the bowl and keep aside.
- In a separate bowl whisk together all the wet ingredients : yogurt, vegetable oil and orange juice.
- Using a spatula gently fold in the dry ingredients into the wet ingredients. Make sure you do not over mix.
- Fold in the orange zest.
- Pour the batter into the cake pan over the mandarin slices carefully without disturbing the slices.
- Bake at 180 degree Celsius for 40-45 minutes, until the cake is golden brown and a skewer inserted in the center comes out clean.
- Let the cake rest for 15-20 minutes, before turning it out on a cooling rack and turning it upside down. Garnish with some mint leaves. Serve!
- You can add pineapple or any other fruit to this recipe for a twist on the classic upside-down cake!
- Baking time may vary depending on the oven. To check if the cake is perfectly baked, insert the skewer to see if it comes out clean.
This recipe of Mandarin Upside Down Cake is for the A to Z Recipe Challenge, where we choose to make a recipe with the main ingredient . For this month its M and I choose Mandarin as my key ingredient.
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You may also like to try the classic pineapple upside down cake