Tangelo Upside Down Cake

Serves: 8   *   Prep time: 20 mins   *   Cook Time: 1 hr

  • For the Caramel:

    • 3/4 cup sugar

    • 1/2 cup water

    • 1 tablespoon butter

    • pinch of salt

    For the Cake:

    • 3-4 tangelos, Peeled and sliced in 1/4 inch rounds

    • 1 cup sugar

    • 100g unsalted butter

    • tangelo zest,  from 2 tangelos

    • 1 teaspoon p[ure almond extract

    • 1 cup all-purpose flour

    • 1 cup almond flour, ground almond meal

    • 1 tablespoon baking powder

    • 1/2 teaspoon salt

    • 6 large eggs

    For the Almond Topping:

    • 1 teaspoon Ground Cinnamon

    • 1 tablespoons sugar

    • 2/3 cup sliced almonds

Step 1

Preheat the oven to 180 degrees. Grease a 20cm cake tin, line with parchment paper, and grease the paper; set aside.

Step 2

Place the sugar and water for the caramel in a small saucepan, and bring to a simmer over medium heat. Continue to cook for about 10-15 minutes, swirling the pan, until the caramel reaches a golden colour. Add in the butter and salt and swirl until melted.

Step 3

Pour the caramel into the cake pan, and place enough tangelo slices in the bottom of the pan to cover.

Step 4

In the bowl of an electric mixer, cream together the sugar, butter, zest, and almond extract for 5 minutes. Add in the flours, baking powder, and salt, and mix on low. Add in the eggs, and mix until just combined. Spread the batter over the tangelos and caramel.

Step 5

In a small bowl, mix together the cinnamon, sugar, and almonds. Sprinkle over the batter. Cover the cake with a round of parchment paper and bake for 45 minutes. Remove the parchment paper cover and bake for an additional 15 minutes, until cooked through.

Step 6

Allow the cake to cool for 5-10 minutes, then invert onto a platter.

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