Naartjie Upside Down Cake


4 naartjies (mandarins)
60g brown sugar
80g golden syrup
60g butter

For the sponge:

120g butter, softened
120g castor sugar
2 naartjies, zested and juiced
2 eggs
175ml buttermilk
160g Cake flour
5ml baking powder
5ml bicarbonate of soda


Preheat oven to 180C.
Thinly slice the naartjies and boil for 3 mins.

Remove from the water, then place onto a tray to cool.

Line a 20cm round cake tin with greaseproof paper.

Melt together the brown sugar, syrup and butter then pour into the cake tin.

Lay the naartjie slices on top in a circle, overlapping them slightly.

Make sponge by creaming together the butter, sugar and naartjie zest.

Whisk together naartjie juice, eggs, and buttermilk.

Sift together flour, baking powder and bicarb.

Fold dry and wet ingredients alternately into the creamed butter and sugar.

Carefully spoon mixture on top of the naartjie slices, then bake for 40 minutes or until a skewer inserted into the sponge comes out clean.

Allow to cool for 10 mins before turning out and upside down.

Serve with a dollop of fresh cream.