Mandarin Upside-Down Cake

Name: Mandarin Upside-Down Cake
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 100 g cane sugar; 800 g peeled mandarins; 100 g butter; 250 g plain flour; 1 pinch salt; 30 g vanilla sugar; 15 g baking powder; 200 g granulated sugar; 4 eggs (size M); 250 ml whipping cream (33% fat); 5 star anise; 2 cinnamon sticks; 100 ml fresh mandarin juice; 2 tbsp granulated sugar; 2 tbsp butter

Cakes & Desserts

Mandarin Upside-Down Cake

Chef Roman Paulus presents an upside-down cake in a mandarin version. The dessert looks beautiful yet is so easy that even beginners can manage it. Once baked, you can serve it with a spiced syrup made from mandarin juice, star anise and cinnamon, or with sour cream or vanilla ice cream.

Prep: 1 h 30 min

Servings: 10

Energy: 49 kcal per serving

Method

01.

Peel the mandarins, cut each in half and remove any pips if necessary. Melt the butter.

02.

Sprinkle the cane sugar evenly over the base of a cake tin, then arrange the mandarin halves on top. Fill any gaps with individual segments and pour the melted butter over the fruit.

03.

Whisk the flour, pinch of salt, both sugars, baking powder, whole eggs and 250 ml cream into a runny batter. Pour the batter into the prepared tin with the mandarins and tap the tin lightly to release any air bubbles.

04.

Bake in an oven preheated to 170 °C on the fan setting for 55–60 minutes.

05.

After baking, leave the cake to rest briefly while you make the spiced syrup. In a saucepan, bring the freshly squeezed mandarin juice to the boil with the sugar, spices and butter.