Upside-down tangerine cake is ideal for autumn days, when the evenings are already cold and you need something sweet.
It contains sugar, and the tangerine acidity will help keep it from being too sweet, and the beautifully caramelized tangerines will delight you and make sure you don't stop at just one bite.
The preparation is quite simple, and the result will be perfect.
Tangerine cake
Ingredients
- 6-8 tangerines
- 1 tablespoon of apple cider vinegar
- 1/3 cup vegetable oil
- 1 cup of sugar
- 1 cup of milk
- 1 teaspoon of vanilla extract
- 1 2/3 cups flour
- 2 teaspoons of baking powder
- pinch of salt
- jam
Directions
- Grease a round baking pan with butter and lightly sprinkle with sugar. Place mandarin slices on the bottom of the bowl.
- Mix milk, vinegar, vanilla and oil.
- Mix flour, sugar, salt and baking powder in a mixing bowl. Add the wet ingredients (point 2) to the dry ingredients and mix until combined.
- Pour the mixture over the tangerines and bake for 25-30 minutes at 180 degrees.
- When the cake is ready, let it cool for about 10 minutes, then turn it upside down and pour the melted jam over it.
- Instead of jam, if you have a little more patience and time, you can cover the cake with orange glaze: mix 2 cups of sugar, 2 tablespoons of butter, 4 teaspoons of orange juice and ½ teaspoon of orange peel. Pour over the cooled cake.
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