This Mandarin Orange Upside-Down Cake is a true celebration of citrus, capturing the bright, aromatic flavours of mandarin oranges in every bite. With thin-skinned mandarin slices as the centrepiece, the cake makes a beautiful impression, topped with a caramelised layer of tender, marmalade-like fruit. The recipe’s simplicity and the cake’s lightness make it an ideal treat for any occasion, especially when you crave something vibrant and fruity.
Mandarin Orange Upside-Down Cake
This Mandarin Orange Upside-Down Cake combines the sweetness of oranges with a soft, fluffy cake. Thin-skinned mandarin slices, cooked until syrupy, create a marmalade-like topping that’s as visually stunning as it is delicious. The cake itself is light, with bursts of orange flavour from juice and zest, offering a delightful balance of citrusy freshness and cake sweetness.
Servings: 8 slices
Ingredients
Dry Ingredients
- 1 ½ cups All-purpose flour
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
Wet Ingredients
- ½ cup Vegetable oil flavourless
- ¾ cup Yoghurt
- ½ cup Orange juice
- 3 tsp Orange zest
- 1 cup Caster sugar
- 1 tbsp Butter for greasing the baking tin
For Assembly
- 1 Mandarin orange thinly sliced with skin
- ½ cup Water
- ¼ cup Sugar
- 1 Cinnamon stick
Instructions
Prepare the Cake Tin:
- Preheat the oven to 180°C (350°F).
- Grease a sealed loaf tin with butter to prevent leaks.
- Sprinkle an even layer of caster sugar over the base of the tin, which will caramelise and enhance the flavour.
Prepare the Mandarin Slices:
- In a small pan, combine water, sugar, and cinnamon stick. Bring to a boil.
- Add the thinly sliced mandarin rounds with the skin on, and cook for 10-15 minutes, until the slices soften and the mixture turns syrupy.
- Remove from heat and allow to cool slightly. Arrange the glazed mandarin slices at the bottom of the prepared cake tin.
Make the Cake Batter:
- In a large mixing bowl, combine all wet ingredients: vegetable oil, yoghurt, orange juice, orange zest, and caster sugar. Whisk until well blended.
- In a separate bowl, sift together the dry ingredients: flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing.
Bake the Cake:
- Pour the batter into the cake tin over the arranged mandarin slices.
- Gently tap the tin to level the batter and remove any air bubbles.
- Bake for 25-35 minutes, or until a toothpick inserted into the centre comes out clean.
Cool and Serve:
- Allow the cake to cool in the tin for 5-10 minutes.
- Carefully invert onto a serving plate to reveal the mandarin topping.
- Slice and enjoy.
