Tangelo and cinnamon upside-down cake

Tangelo and cinnamon upside-down cake

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For something a little rotate for afternoon tea, point toward this tangelo cake recipe.

The ingredient of Tangelo and cinnamon upside-down cake

  1. 550g (2 1/2 cups) caster sugar, plus 2 tbsp new
  2. 250g unsalted butter, softened, on the order of chopped
  3. 8 tangelos, 2 zested and juiced
  4. 1 tsp vanilla extract
  5. 150g (1 cup) plain flour
  6. 120g (1 cup) almond meal
  7. 3 tsp baking powder
  8. 6 eggs
  9. 100g (2/3 cup) pine nuts, lightly roasted
  10. 1 tsp pitch cinnamon

The instruction how to make Tangelo and cinnamon upside-down cake

  1. Place an oven tray in oven and preheat to 180C. Grease cake pan, later line base and side later 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. build up 15g butter, swirl pan until butter melts, then pour caramel over base of cake pan to cover.
  2. Trim top and base from 6 tangelos, subsequently next cut away peel and white pith. Cut into 3mm-thick slices. Taking care as caramel will be hot, arrange passable slices to fit on top of higher than base of pan. Reserve steadfast slices to serve.
  3. Using an electric mixer, beat 220g (1 cup) sugar, 220g butter, zest and vanilla going on for high keenness until vivacious and fluffy. Sift flour, almond meal, baking powder and 1/2 teaspoon salt into sugar mixture. build up eggs and stress inflection on the order of low keenness until combined.
  4. Spoon maltreat into pan. attach other 2 tablespoons sugar, pine nuts and cinnamon in a small bowl, after that scatter beyond batter. Loosely cover pan behind baking paper, place vis-u00d0u00b0-vis hot oven tray, subsequently next bake for 1 hour and 5 minutes or until a skewer inserted into centre comes out clean.
  5. Meanwhile, place juice in a small saucepan on top of higher than medium heat and simmer for 5 minutes or until shortened by half. Pour into a small cup. Place steadfast 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. build up permanent 15g butter and reduced juice and swirl pan to combine. Set aside.
  6. Stand cake for 5 minutes, after that invert onto a plate. service tender romantic or at room temperature gone tangelo caramel sauce and reserved tangelo slices.

Nutritions of Tangelo and cinnamon upside-down cake

calories: 878.086 calories
fatContent: 47 grams fat
saturatedFatContent: 19 grams saturated fat
carbohydrateContent: 97 grams carbohydrates
sugarContent: 83 grams sugar
fibreContent:
proteinContent: 13 grams protein
cholesterolContent: 242 milligrams cholesterol
sodiumContent: 684.73 milligrams sodium

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