Mandarin Orange Upside-Down Cake
This gluten-free cake is the perfect citrus dessert for a savory Asian meal, but it’s also the ideal pairing with a cup of tea or coffee.
Ingredients
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6 mandarin oranges, washed
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2 cups almond meal
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¾ cup sugar
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¾ teaspoon vanilla extract
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¾ teaspoon butter flavoring
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Pinch salt
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5 eggs, beaten
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¾ cup butter, melted
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1 (15-ounce) can mandarin oranges, drained and patted dry (or fresh)
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1⅓ cups sliced or slivered almonds or combination
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¾ cup dark brown sugar
Directions
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Wash whole mandarin oranges and cover with water in a sauce pot. Simmer for 1 hour until tender. Once oranges have cooled, cut in half and remove any seeds. Purée in food processor, rind and all. This can be done ahead of time.
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Preheat oven to 375 degrees. Line bottom of 9" springform pan with parchment. Grease sides.
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Combine puréed orange, almond meal, sugar, vanilla, butter flavoring and salt. Stir in slightly beaten eggs.
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Pour butter over parchment paper. Scatter with mandarin orange slices and almonds. Pour batter over and spread to sides. Bake about 45–50 minutes.
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Remove cake from oven and let stand for 5 minutes. Flip onto cake plate.
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Scatter with brown sugar and cover loosely with foil so sugar will melt.
