Recipes / Desserts / Upside-down mandarin caramel cake
Dessert
Afternoon snack
Baked
Upside-down mandarin caramel cake
A classic Spanish yoghurt cake, baked over mandarins in caramel and served upside down.
- Cooking
- 40 min
- Prep
- 20 min
- Difficulty
- Easy
Per serving
523 kcal
Protein · 5 %
7 g
Fat · 31 %
18 g
Carbs · 64 %
84 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 8 servings
- 4 eggs
- 1 lemon or natural yoghurt (125 g)
- 125 ml oil (1 yoghurt pot)
- 210 g sugar (2 yoghurt pots)
- 210 g flour (3 yoghurt pots, 1 of them wholemeal)
- 1 sachet of baking powder
- 4 mandarins, halved
- 250 g sugar, for the caramel
Step by step
- Make the caramel by heating the sugar in a frying pan until golden. Pour it into a tin lined with baking paper and arrange the halved mandarins on top.
- Whisk the eggs until frothy and add the yoghurt, sugar and oil. Whisk really well.
- Add the flour and baking powder and whisk again.
- Pour the batter into the tin over the mandarins and caramel and bake in a preheated oven at 170 °C for about 40 minutes. When it has risen and browned, test it: if a skewer comes out clean, it's ready.
- Turn it out upside down so the caramel and mandarins end up on top.