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.
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.