Go Back

Mandarin upside-down cake

Mandarin upside-down cake is a small mandarin-topped sponge cake. Eat one cold for dessert with some cream or hot with some warm custard.
Meal Type Afternoon tea, Dessert
Cuisine Australian-Inspired
Keyword Mandarin upside-down cake, Vegetarian
Total Time 40 minutes
Servings 2 Individual cakes
Author Veg Coast Cook


  • 1 mandarin
  • 65 g caster sugar
  • 65 g butter (plus extra for greasing the ramekins)
  • 1 large free-range egg lightly beaten with a fork
  • 60 g self-raising flour sifted

To serve

  • Thickened cream


  1. Preheat the oven to 180°C fan. Grease and line the bottom and sides of two ramekins with butter and greaseproof paper.

  2. Finely grate the zest of the mandarin into a small bowl and set aside. Peel the mandarin and cut it in half. Juice one half into a bowl and separate the other half into segments.

  3. Measure 1 tbsp of mandarin juice into a saucepan; add 1 tsp of sugar and 5g of butter. Stir over a medium heat until the sugar has dissolved. Remove from heat.
  4. Using an electric hand mixer or a wooden spoon, cream together 60g of sugar with 60g butter in a mixing bowl until pale and creamy. Gradually add a small amount of the beaten egg to the sugar/butter mixture and whisk with the hand mixer until all of the egg has been added.
  5. Use a spoon to fold the flour into the cake batter. Add 2 tsp of mandarin juice and most of the mandarin zest (reserve some for garnish) to the batter and mix gently until combined.

  6. Put 1 tsp of the mandarin syrup (that you made earlier) into the bottom of each greased & lined ramekin. Put some fresh mandarin segments in both ramekins. Add the cake batter to the top of the mandarin segments. Use a spoon to smooth-out the tops of the cakes.

  7. Bake the cakes on the middle shelf of the oven for 25 - 30 minutes or until a skewer comes out clean after being inserted into the centre of the cakes. Remove from oven.
  8. Using oven gloves, put a shallow bowl or plate on top of each ramekin, turn each cake upside down and remove the ramekins.

  9. To serve (hot or cold): Pour cream around the base of each cake and garnish with finely grated mandarin zest.

Recipe Notes

Ramekins - I use round ramekins that are 9cm in diameter and 4.5cm in height.