Inverted tangerine cakes

Name: inverted tangerine cakes
Total time: 20 min
Yield: 0
Ingredients: 6 mandarin; 125 gram sugar; 8 teaspoon sugar; 150 milliliters sunflower oil; 4 egg; 150 gram white almonds; 125 gram semolina; 125 gram corn semolina; 2 bag baking soda; 2 teaspoon cinnamon powder

Ingredients

6 mandarin
125 gram sugar
8 teaspoon sugar
150 milliliters sunflower oil
4 egg

150 gram white almonds
125 gram semolina
125 gram corn semolina
2 bag baking soda
2 teaspoon cinnamon powder

Directions

Preheat the oven to 160ºC.
Grate 1 teaspoon of the mandarin peel and press out 3 mandarins.
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.
Mix all dry ingredients together. Add this to the oil mixture, mix well and keep separate.
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.
Pour the very liquid batter into the molds and bake the cakes in the middle of the oven for about 25 minutes.
Allow to cool slightly and pop out of the molds. Serve upside down with the slice of mandarin on top.