Baking

Bruleed upside-down mandarin cake

Name: Bruleed upside down mandarin cake recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 10
Ingredients: 40.00 ml runny honey; 8 (620g total) small mandarins; 3 eggs; 220g caster sugar; 1 tsp vanilla extract; 185g plain flour; 110g polenta; 2 tsp baking powder; 160g unsalted butter, melted and cooled slightly; 80ml mandarin juice; Pure cream, to serve

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Del_Bruleed Upside-down Mandarin cake — Bruleed mandarin upside-down cake

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by Georgina Esdaile

Food Editor

Feb 22, 2022

Keep the party going with Phoebe Wood and Georgie Esdaile's scrumptious bruleed upside-down mandarin cake.

2 tbs runny honey
8 (620g total) small mandarins
3 eggs
1 cup (220g) caster sugar, plus 2 tbs extra
1 tsp vanilla extract
1 1/4 cups (185g) plain flour, sifted
2/3 cup (110g) fine polenta
2 tsp baking powder
160g unsalted butter, melted and cooled slightly
1/3 cup (80ml) mandarin juice, squeezed from about 4 small mandarins
Pure cream, to serve

Method

1.

Preheat oven to 170°C. Line base and side of a 22cm cake pan with baking paper. Drizzle base of pan with honey. Finely grate zest of 4 mandarins, set zest aside, then peel and divide all mandarins into segments. Place mandarin segments over the honey in an even layer. Set aside.
2.

Place eggs, sugar, vanilla and mandarin zest in the bowl of an electric mixer with the whisk attachment. Whisk for 3-4 minutes until mixture is thick and pale. Add flour, polenta and baking powder and use a metal spoon to fold gently to combine. Add butter and mandarin juice and fold to combine. Pour mixture over mandarin segments in the pan and smooth the top.
3.

Bake for 1 hour 30 minutes or until cooked when tested with a skewer. Allow to cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely.
4.

Sprinkle cake with extra sugar and use a blowtorch to caramelise the top. Stand for 5 minutes for the sugar to harden, then slice and drizzle with cream to serve.