Tangerine Upside Down Cake
This is a delicious, eggless tangerine upside down cake that is loaded with flavors and aroma and is easy to make.
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Servings: 1 6-inch cake
Ingredients
- 1 cup All purpose flour
- 1 tbsp Corn starch
- ½ cup Sugar
- ½ cup Tangerine juice
- 3 tbsp Thick yogurt
- ¼ cup Oil
- ⅛ tsp Salt
- ½ tsp Baking soda
- ½ tsp Baking powder
- ½ tsp Tangerine zest
- ¾ tsp T&C vanilla extract paste
- ⅓ tsp Selefina Spices Cardamom powder
For the Tangerine Layer
- 1 Tangerine cut into thin slices
- 1½ tbsp Sugar
- ⅛ tsp Selefina Spices Cardamom powder
Instructions
- Preheat the oven to 350℉
- To a bowl, add the flour, corn starch, salt, baking powder, baking soda, and cardamom powder. Combine thoroughly.
- Mix the cardamom powder and sugar and set aside.
- To a bowl, add the sugar, tangerine juice, and thick yogurt. Combine well until the sugar dissolves completely. Then, add the oil, vanilla extract paste, and mix thoroughly.
- Add the dry ingredients in three or four steps to the wet ingredients, beating thoroughly. Fold in the tangerine zest.
- Grease a 6-inch baking pan. Sprinkle the cardamom sugar on the bottom and line the bottom of the tray with thin slices of tangerines
- Pour the cake batter on top. Tap a couple of times and place it into the oven to bake for 28-29 minutes (check with a toothpick if the cake is done).
- Remove from the oven and cool completely.
- Carefully, transfer the cake to a platter. Serve slices of delicious tangerine upside down cake.
