Ingredients:

  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/4 cup (60g) unsalted butter, cut into cubes
  • 2 medium clementines, peeled and sliced into 1/4-inch thick rounds
  • 1 medium tangerine, peeled and sliced into 1/4-inch thick rounds
  • (Optional) 1/4 teaspoon ground cardamom
  • 1 1/2 cups (192g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) whole milk
  • 1 tablespoon clementine zest

Instructions:

  1. Grease and flour the inside of the skillet or cake pan, or line the bottom with parchment paper.
  2. Combine sugar and water in the skillet over medium heat. Cook, swirling occasionally, until a deep amber caramel forms. Be careful not to burn it! Remove from heat and whisk in the butter until melted and smooth.
  3. Working quickly, arrange clementine and tangerine slices in a decorative pattern over the caramel. Sprinkle with cardamom, if using.
  4. In a medium bowl, whisk together flour, baking powder, and salt.
  5. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
  6. Beat in the eggs one at a time, then stir in the vanilla extract.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Stir in the clementine zest.
  8. Carefully pour the cake batter over the arranged citrus in the skillet. Spread evenly.
  9. Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the skillet for 10-15 minutes. Then, carefully invert the cake onto a serving plate. If any citrus sticks, gently peel it off and replace it on the cake.
  11. Serve warm or at room temperature.