The most flavourful cake of the season is here for you to try at home. This Eggless Tangerine Upside-down Cake will hit the right spots on every bite for all the right reasons. The cake is moist, citrusy, tastes divine, if you’re a lover of citrus fruits, you’re going to like this for sure. I hope you’ll enjoy making this cake for your family & friends, share your experience with me if you’re trying this recipe. 🙂
Below are a few possible questions that might come into your mind while planning for the cake, so I’ve answered them all for you in advance, Happy Baking!
Tangerine slices with the Peels taste bitter in the cake, or not?
Tangerine peels are not bitter, so they wouldn’t taste bitter on the cake either. The peels are sweet, aromatic you can even air dry and store them, use them while making tea, cocktails, etc.
Can I make this Cake with Oranges?
Yes, you can make this cake with Oranges but without the orange peel. If using Oranges for this cake, after peeling, slice the oranges gently into rounds, and place them carefully at the bottom of the cake pan (follow the recipe instructions).
Can I make this Cake with Eggs?
Yes, you can make this Cake with egg. If you want to include egg in the recipe, don’t use yogurt, use ¼ tsp Baking soda only, and follow the rest of the recipe as mentioned. Add egg while adding the oil to prepare the cake batter.
Eggless Tangerine Upside-down Cake
This Eggless Tangerine Upside-down Cake will hit the right spots on every bite for all the right reasons. The cake is moist, citrusy, tastes divine, if you’re a lover of citrus fruits, you’re going to like this for sure.
Ingredients
- 1 cup- Wheat flour/Atta (read note)
- ½ tsp- Baking powder
- ½ tsp- Baking soda
- ¼ tsp- Salt
- ½ cup- Brown or White sugar (powdered)
- 1½ tsp- Caster sugar (for sprinkling at the bottom of the cake pan)
- 1 tsp- Cinnamon powder
- ¼ cup- Yogurt/Curd
- ½ cup- Milk
- ¼ cup- Vegetable oil
- Zest of 1 Tangerine
- Slices from 1½ Tangerines
For Tangerine syrup
- Juice of 1 Tangerine
- 1 tbsp- Honey
Instructions
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Before I started, all the ingredients were at room temperature.
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Preheat the oven to 176 degrees C. Prepare a 6” round cake pan by greasing it with oil and place a piece of baking paper at the bottom of the pan.
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Sift all the dry ingredients (flour, cinnamon powder, and salt) to a bowl, keep aside.
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In a separate bowl mix yogurt, sugar, baking powder, and baking soda, wait for 2-3 minutes. The mixture will become a little frothy.
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Now add oil into it, whisk well.
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Add the flour mixture and milk into the wet mixture, whisk well to form a lump-free mixture.
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Fold in the tangerine zest gently to the batter, keep aside.
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Sprinkle caster sugar at the bottom of the cake pan, keep aside.
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Cut the Tangerines in thin slices and arrange them at the bottom of the pan in a circular motion with a little bit overlapping on each other.
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Quickly do the above steps of sugar sprinkling and arranging the tangerine slices in the cake pan, remember to do this after preparing the cake batter only as I’ve mentioned. If you keep the tangerine slices upon the sugar for a long time they will start releasing juices, and later the bottom of the cake will become more moist which we don’t want.
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Transfer the batter into the prepared cake pan. Smooth the top with the help of a spatula. Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles.
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Bake for 30 minutes or until a wooden skewer inserted into the center comes out clean.
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Cool the cake in the pan for 15 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until completely cooled.
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Tangerine syrup is optional, it lends a beautiful flavour, and makes the cake top look shiny. If you’re making the syrup, brush the syrup gently over the cake (on the Tangerine side). You don’t need to use up the entire syrup at one go, whenever serving the cake you can add a little bit of syrup along with it. The syrup stays well in the refrigerator, use it within 2 days.
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This cake tastes best on the same day it’s baked. Keep the rest of the cake slices refrigerated in an airtight container, consume within 3 days.
Recipe Notes
If you prefer, you can make this cake with All-purpose flour/Maida.
