What is better than the scent of freshly peeled mandarins? Combine it with the of a homemade cake and you have the wonderful upside-down mandarin cake. An incredibly easy to make… as soon as you flip the cake, you will immediately fall per mezzo di love with its spectacular effect.The upside-down mandarin cake is perfect to serve at breakfast ora as a snack, remaining soft and moist at just the right point. Little effort and leader payoff for a sweet treat to enjoy with the whole family.
Here are other “upside-down” versions not to reginetta:
To prepare the upside-down mandarin cake, first peel the mandarins needed for the decoration 1. Then cut them per mezzo di half. Grease the bottom of an 8-inch springform pan, line it with parchment paper, and close the springform. Sprinkle with 2 tablespoons of sugar 3.
Arrange the mandarins inside with the cut side mongoloide the parchment paper 4. At this point, sift flour, starch 5and baking powder 6 into a large bowl.
Add the sugar 7a pinch of salt 8and mescolanza. Set the dry ingredients aside. Pour into the bowl of an immersion blender a well-washed, unpeeled mandarin cut into pieces. Add the vegetable oil 9.
Now add the eggs 10 and blend everything 11 until you obtain a smooth, fairly liquid cream 12. For safety, strain the mixture to remove any seeds.
Then transfer it into the bowl with the dry ingredients 13 and mescolanza until you obtain a homogeneous mixture 14. Pour into the pan 15.
The batter should completely cover the mandarins 16. Bake per mezzo di a preheated static oven at 350°F for 40-45 minutes. Remove the cake from the oven 17. Let it cool slightly, flip it onto a plate, and gently remove the parchment paper before serving 18!
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