Do you, like me, also associate citrus fruit with winter and the holiday season? Maybe because in December the most important news on the TV is that citrus fruits are being transported from Cuba to Poland. Then you only have to wait and enjoy the amazing smell of exotic fruits. If you save a little it can last a bit longer than only for the holidays. That's why tangerines are for me a winter fruit. Actually, I only buy them during this season, but I buy a lot of them, because my children love them.

Today I used these beautiful and juicy fruits to prepare an upside-down tangerine cake. The slightly tart taste of tangerines goes perfectly with the sweetness of caramel. The cake is amazing just after baking. It has a fantastic caramel shell and a soft fruit-vanilla inside. The next day you should soak the cake with caramel-tangerine sauce and it will be perfectly moist and fluffy at the same time. I don't know which version I prefer. Decide for yourselves 

Ingredients (20-cm baking sheet)

6 mandarins

250g of flour

100g of sugar for cake + 100g of sugar for caramel

130ml of oil

150ml of water

1.5 teaspoons of baking powder

2 eggs

a pinch of salt

Heat the oven up to 180C. Cover a baking sheet with some baking paper.

Wash, peel and cut 5 of the mandarins in half. Melt the butter in a pan. Be careful not to burn it. Put the caramel onto the baking sheet. Arrange the mandarin halves on the caramel with the cut side down. Peel the last mandarin and blend it with the eggs. Put the flour, sugar, baking powder and salt into a separate bowl. Sieve the egg mixture to remove the white grains. Add the mixture to the egg mixture. Add the oil and water and mix them in. Put the dough onto the mandarins. Bake for 40-45 minutes. Leave for a while, turn the cake upside down and remove the paper. Leave to cool down.

Enjoy your meal!

Try also:

Basbousa: a crazily delicious cake from the Middle East

My tartini tart with pears

Upside down cake with plums