Mandarin and polenta upside down cake


  • 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 teaspoon(s) of orange blossom
  • 200 g of almond powder
  • 100 g of polenta
  • 1 teaspoon(s) of baking powder


  1. 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.

  2. Butter and line a 22 cm diameter cake mold with baking paper. Place the cooked and drained tangerine slices at the bottom of the mold, overlapping them. Reserve in the fridge.

  3. 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.

  4. Leave to cool before unmolding, serve cold or at room temperature.

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