To prepare this cake, nothing complicated. Simply cut your tangerines into thin slices and poach them in sweet syrup. Once the tangerines are cooked and cooled, arrange them harmoniously in the bottom of a cake dish. All that remains is to cover the citrus slices with a paste made from salted butter, brown sugar, almond powder, polenta, and eggs. To perfume the whole thing, we think of orange blossom which goes wonderfully with citrus fruits. A perfect delicacy for the season, easy to prepare in advance.
Sunday recipe: Mandarin and polenta upside-down cake
Preparation: 20 mins
Rest: 1 hour
Cooking: 1 hour
4 organic mandarins + the grated zest of 1 organic mandarin
150 g of sugar
11 cl of water
200 g soft salted butter
200 g brown sugar
3 eggs
2 tbsp. orange blossom coffee
200 g of almond powder
100 g of polenta
1 tbsp. teaspoon of baking powder
Cut the tangerines into 2mm slices.
Heat the sugar with the water in a saucepan. When the sugar is dissolved, add the slices and cook for 10 minutes over high heat. Stop cooking and let cool.
Butter and line a 22 cm diameter cake mold with baking paper. Place the cooked and drained mandarin slices at the bottom of the mold, overlapping them. Reserve in the fridge.
Preheat the oven to 160°/th. 5-6. Beat the butter and sugar until white and creamy. Add the eggs one by one, whisking constantly, then the orange blossom and the tangerine zest. Add the almond powder, polenta and yeast, mix.
Pour the mixture into the mold in two batches without moving the tangerines. Bake for 45 minutes.
Leave to cool before unmolding, serve cold or at room temperature.
Discover the recipe for Mandarin and polenta upside-down cake
