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Tangelo and cinnamon upside-down cake
Tangelo and cinnamon upside-down cake
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Elevate your afternoon tea with a delicious tangelo cake twist.
Ingredients:
  • 550g (2 1/2 cups) caster sugar, plus 2 tbsp extra
  • 250g unsalted butter, softened, roughly chopped
  • 8 tangelos, 2 zested and juiced
  • 4.40 gm vanilla extract
  • 150g (1 cup) plain flour
  • 120g (1 cup) almond meal
  • 12.00 gm baking powder
  • 6 eggs
  • 100g (2/3 cup) pine nuts, lightly roasted
Instructions:
  • Preheat your oven to 180C. Grease and line a cake pan. In a small saucepan over medium heat, combine 165g (3/4 cup) sugar and 125ml (1/2 cup) water. Stir and cook for 2 minutes until sugar dissolves. Boil for 8 minutes until golden caramel forms. Add 15g butter, swirl until melted, then pour caramel into the prepared cake pan.
  • Prepare 6 tangelos by trimming the top and base, then remove the peel and white pith. Slice the tangelos into 3mm-thick slices. Carefully arrange enough slices over the base of the pan, saving the rest for serving.
  • With an electric mixer, whip together 220g (1 cup) sugar, 220g butter, zest, and vanilla until creamy. Combine flour, almond meal, baking powder, and 1/2 teaspoon salt, sift into the sugar mixture. Mix in eggs on low speed until well combined.
  • Pour batter into pan. Mix 2 tablespoons of sugar, pine nuts, and cinnamon in a small bowl, then sprinkle over the batter. Cover pan with parchment paper, place on a preheated baking tray, and bake for 1 hour and 5 minutes, or until a skewer inserted in the center comes out clean.
  • While the juice is simmering in a small saucepan over medium heat until reduced by half, take the opportunity to prepare the caramel. Combine the remaining sugar and water in a pan, stir for 2 minutes until sugar dissolves, then bring to a boil. Cook for 8 minutes until golden, and add the butter and reduced juice, swirling the pan to combine. Set it aside for later use.
  • Allow the cake to cool for 5 minutes, then flip it onto a plate. Enjoy it warm or at room temperature with tangelo caramel sauce and the saved tangelo slices.

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