Tangerine Upside-Down Cake

Step 1: Prepare the batter [00:38 - 01:45]

• Shell 3 eggs.
• Add sugar and vanilla sugar (or 1 teaspoon vanilla if no vanilla sugar).
• Add 1 pinch of salt.
• Beat until sparkling and fluffy (about 8 minutes).
• Add milk and oil, mix well.
• Sift the wheat flour and 1 teaspoon baking powder together.
• Incorporate the flour mixture into the wet ingredients using a spatula until no lumps remain.

Step 2: Prepare the mold and tangerines [02:01 - 02:17]

• Grease the mold with butter and line it with baking paper.
• Peel the tangerines and cut them in halves.
• Remove seeds from the tangerines.

Step 3: Make caramel and arrange tangerines [02:17 - 02:43]

• In a pan, melt 4 tablespoons of sugar over heat until it turns golden caramel.
• Remove from heat and pour caramel into the mold, distributing evenly.
• Place the tangerine halves on top of the caramel in the mold.

Step 4: Bake the cake [02:43 - 03:06]

• Pour the prepared batter over the tangerines without disturbing their placement.
• Bake in the oven for about 35 to 40 minutes or until a toothpick inserted comes out clean.

Step 5: Finish and serve [03:06 - 04:08]

• Remove the cake from the oven and unmold it.
• Let it cool until warm before serving.
• Enjoy the juicy and flavorful tangerine cake with a hint of vanilla.