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Auntie KK
Inverted tangerine cakes
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Ingredients
Directions
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Preheat the oven to 160ºC.
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Grate 1 teaspoon of the mandarin peel and press out 3 mandarins.
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Mix 125 grams of sugar with the sunflower oil with a mixer and add eggs one by one. Add tangerine grater and 100 ml of the mandarin juice and beat frothy.
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Mix all dry ingredients together. Add this to the oil mixture, mix well and keep separate.
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Cut the remaining mandarins into slices and remove the peel from each slice. Fill the cavity molds with 1 teaspoon sugar and cover with a slice of mandarin.
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Pour the very liquid batter into the molds and bake the cakes in the middle of the oven for about 25 minutes.
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Allow to cool slightly and pop out of the molds. Serve upside down with the slice of mandarin on top.
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Nutrition
315Calories
Fat32% DV21g
Protein12% DV6g
Carbs8% DV24g
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