Upside-down mandarin cake

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Gâteau renversé aux mandarines
Photo credit: Céline de Cérou
What makes this mandarin upside-down cake so special? It’s made in a frying pan, but can also be baked in the oven in the traditional way! And this dessert uses olive oil as its fat.
A PDO
Preparation
10 min
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Vegetarian Automn Winter

Ingredients

A PDO
For 6 personnes
  • 4 mandarins
  • 1 egg
  • 60 ml Aix-en-Provence olive oil PDO + 1 tablespoon
  • 50+20 g sugar
  • 10 cl milk
  • 170 g of flour
  • 1 c. à café baking powder
  • The zest of 1 lemon
  • ½ tonka bean
  • Sliced almonds

Tip

Which olive oil should you choose for this mandarin upside-down cake? We recommend an olive oil from Aix-en-Provence, PDO (intense flavour), for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts, hazelnuts and red berries. Or another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes...

Instructions

  • In a mixing bowl, mix the whole egg with the sugar, then add the Aix-en-Provence olive oil PDO and the milk. Mix well, then add the flour, baking powder, lemon zest and grated tonka bean; mix until you have a smooth batter. Set aside.

  • Peel the mandarins and cut them in half lengthways.

  • Heat a frying pan with 1 tablespoon of olive oil and 20g of sugar. Place the mandarin halves in the pan, fry for 2 to 3 minutes, then pour the batter over them, cover and cook for about ten minutes. Check with a toothpick to see if the cake is cooked (the toothpick should come out clean). Turn the cake out upside down.

  • Toast the flaked almonds in a dry frying pan and sprinkle them over the cake.

Tip

Which olive oil should you choose for this mandarin upside-down cake? We recommend an olive oil from Aix-en-Provence, PDO (intense flavour), for its aromas of raw artichoke and greenery, sometimes complemented by notes of walnuts, hazelnuts and red berries. Or another intense-flavoured olive oil: PDO olive oil from Haute-Provence, PDO olive oil from Nîmes...
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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