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A Perfect Pantry

Upside Down Mandarin Cake

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    • Butter for greasing the tin
    • 1 tsp sugar for the tin
    • 3 mandarins
    • 125gm butter
    • ¾ cup sugar
    • 1 tbsp mandarin juice
    • 1 tsp vanilla essence
    • 1 tsp bi-carb soda
    • Zest of 1 mandarin
    • Pinch salt
    • 1 egg
    • ¼ cup milk
    • ½ cup flour


    1. Preheat Air Chef to 180C for five minutes.
    2. Coat the inside of 2 x 8cm spring form baking tins with butter and sugar.
    3. Thinly slice the mandarins and place them into boiling water. Simmer for 10 minutes, drain and place on a paper towel to dry.
    4. Using the leaf beater attachment on the PowerMix Planetary Bench Mixer, cream butter and sugar on speed setting 6 until lightened in colour and fluffy, approximately 4 minutes.
    5. Add the juice, vanilla, bi-carb, zest and salt. Whisk together until just combined, approximately 1 minute. Now mix in the egg, flour and milk. Mix until just combined.
    6. Place slices of mandarins on the bottom of the coated tin, then fill with the batter
    7. Place filled tin into the Air Chef air frying oven and cook for 30 minutes or until an inserted skewer can be removed cleanly. Allow to cool on a cake rack.

    Tip: Place a piece of tin foil on top of the cake to prevent burning half way through the baking process.


    This recipe was developed using a Kambrook Appliance.


    • Air Chef Air Frying OvenAir Chef Air Frying Oven
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