This Upside-Down Tangerine Cake is like a yummy ball of sunshine. I can’t think of a better way to start your week!
The tangerine gives this upside-down cake just the perfect amount of zip!
Check out Vessy’s recipe for the instructions. Here are the measurement conversions.
Ingredients for 1 round 20 cm (8 inch) cake:
150 grams (5 oz) flour
1/2 teaspoon of baking powder
2 large eggs, whites separated from the egg yolks
110 grams (4 oz) powdered sugar, divided in two equal parts
1/4 teaspoon of cream of tartar
40 grams (1.5 oz) (3 tablespoons) butter, melted
60 ml (1/4 cup) fresh tangerine juice
Zest of 2 tangerines
1 teaspoon vanilla extract
2 tangerines, peeled and cut into thin round slices
2-3 tablespoons brown sugar for the glaze
20 grams (0.70 oz) (1½ tablespoons) butter for the glaze
Preheat your oven to 350°F (180°C)
Please check out the March 2015 issue of the magazine.
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