easiest way to make homemade Tangelo and cinnamon upside-down cake

How are things? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tangelo and cinnamon upside-down cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tangelo and cinnamon upside-down cake is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tangelo and cinnamon upside-down cake is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 550g (2 1/2 cups) caster sugar, plus 2 tablespoons extra
  • 250g unsalted butter, softened, roughly chopped
  • 8 tangelos, 2 zested and juiced
  • 1 teaspoon vanilla extract
  • 150g (1 cup) plain flour
  • 120g (1 cup) almond meal
  • 3 teaspoons baking powder
  • 6 eggs
  • 100g (2/3 cup) pine nuts, lightly roasted
  • 1 teaspoon ground cinnamon

Method

  • Step 1
    Place an oven tray in oven and preheat to 180C. Grease cake pan, then line base and side with baking paper. Place 165g (3/4 cup) sugar and 125ml (1/2 cup) water in a small saucepan over medium heat and cook, stirring, for 2 minutes until sugar dissolves. Bring to the boil and cook for 8 minutes or until a golden caramel. Add 15g butter, swirl pan until butter melts, then pour caramel over base of cake pan to cover.
  • Step 2
    Trim top and base from 6 tangelos, then cut away peel and white pith. Cut into 3mm-thick slices. Taking care as caramel will be hot, arrange enough slices to fit over base of pan. Reserve remaining slices to serve.
  • Step 3
    Using an electric mixer, beat 220g (1 cup) sugar, 220g butter, zest and vanilla on high speed until light and fluffy. Sift flour, almond meal, baking powder and 1/2 teaspoon salt into sugar mixture. Add eggs and beat on low speed until combined.
  • Step 4
    Spoon batter into pan. Combine extra 2 tablespoons sugar, pine nuts and cinnamon in a small bowl, then scatter over batter. Loosely cover pan with baking paper, place on hot oven tray, then bake for 1 hour and 5 minutes or until a skewer inserted into centre comes out clean.
  • Step 5
    Meanwhile, place juice in a small saucepan over medium heat and simmer for 5 minutes or until reduced by half. Pour into a small cup. Place remaining 165g (3/4 cup) sugar and 125ml (1/2 cup) water in pan and cook, stirring, for 2 minutes or until sugar dissolves. Bring to the boil and cook for 8 minutes or until a golden caramel. Add remaining 15g butter and reduced juice and swirl pan to combine. Set aside.
  • Step 6
    Stand cake for 5 minutes, then invert onto a plate. Serve warm or at room temperature with tangelo caramel sauce and reserved tangelo slices.

So that’s going to wrap it up for this exceptional food Tangelo and cinnamon upside-down cake recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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