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Adjust Servings:
Tangerines – 5
Eggs – 3
Sugar – 4 ½ oz (130 g)
Vanillin – 1 tsp
Salt – to taste
Milk – 3 ⅓ fl oz (100 ml)
Butter – 1 ⅓ oz (40 g)
Wheat Flour – 5 ¼ oz (150 g)
Baking Powder – 1 tsp

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Tangerine & Caramel Upside-Down Cake

Tangerine & Caramel Upside-Down Cake

  • Vegetarian
  • 1h 10 min
  • Serves 4
  • Medium




What could be better than a fresh, tasty homemade upside-down cake? Hot from the oven, it will fill the kitchen with a sweet aroma and the anticipation of a delicious dessert. What are we going to use as a filling? Well, ordinary tangerines.

Tangerine and caramel upside-down cake cooks quickly in the oven and disappears even faster. Thankfully, we can enjoy different varieties of citrus fruits all year round. To say nothing of sugar and flour, a little bit of which always hides on a lower shelf of your pantry, next to grains. Arm yourself with the necessary ingredients, and let’s get to work!



Peel tangerines, cut them into halves, and remove the seeds, if necessary.


Prepare the dough: crack eggs into a bowl and add 2 ¾ oz (80 g) of sugar, vanillin, and a little salt. Beat the resulting mass for 3–4 minutes. Add milk and melted butter.


Stir the mixture until smooth. Add flour and baking powder. Gently mix with a whisk and make sure that there are no lumps.


Prepare the caramel: heat 1 ¾ oz (50 g) of sugar on a dry frying pan over medium heat for about 4 minutes. When the sugar turns into caramel, stir it a little and turn off the heat.


Line a baking sheet or silicone mold with parchment. Pour caramel on it and spread it over the entire surface.


Place the tangerine halves in the mold cut side down.


Pour the dough over them and gently smooth it out. Bake the pie at a temperature of 360°F for 35–40 minutes. You can lower the temperature a little in the last 10 minutes.


Take the cake out of the oven and flip it over. Remove the parchment and enjoy the beautiful caramel tangerine pie. Bon appétit!

If you want, you can sprinkle the cake with cinnamon or garnish it with a sprig of mint or a ball of ice cream. With a little imagination, you can turn it into a culinary masterpiece!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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