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Tango Naartjie Upside Down Cake by Zola Nene

65 Minutes
1 Servings
10 Ingredients

Description

If you’re looking for a teatime treat that will make your taste buds tango with delight, look no further than this Tango Naartjie Upside Down Cake by Zola Nene. It’s the perfect blend of sweet and tangy flavours, and it looks amazing too! Sweet Tango Naartjies – exclusive to Checkers – are coated in a caramelised brown sugar glaze, while the cake is moist and zesty, made with buttermilk and the juice and zest of 2 Tango Naartjies. Whether you serve it with a dollop of warm custard or a scoop of sweetened vanilla yoghurt, this showstopper dessert is sure to steal the spotlight at any gathering. Get everything you need to make this delicious Tango Naartjie Upside Down Cake on Checkers Sixty60 and we’ll deliver in 60 minutes.

Directions

1. Preheat the oven to 180ºC.

2. Peel 4 or 5 Tango Naartjies and slice each one in half.   

3. Sprinkle brown sugar onto the bottom of a greased cake tin, then place the sliced naartjies, cut side down, over the sugar. Set aside.

4. In a large bowl, combine butter, castor sugar, Tango juice and zest, eggs, buttermilk, flour, baking powder and bicarbonate of soda. Mix well until everything is combined.

5. Spoon the batter onto the Tango slices, level the top, then bake for 40 – 50 minutes until the cake is cooked through and golden. The cake is baked when it springs back to the touch or when a skewer inserted comes out clean with no wet batter.

6. Allow the cake to rest in the tin for 5 minutes before gently removing it. Leaving it in the tin for longer may cause the cake to stick on the bottom.

7. Serve with warm custard or sweetened vanilla yoghurt.

Ingredients

  • 4 or 5 Tango Naartjies
  • ¼ cup (60ml) brown sugar
  • 120g butter; softened
  • 120g castor sugar
  • 2 Tango Naartjies; zested and juiced
  • 2 eggs
  • 175ml Amasi or buttermilk
  • 160g cake flour; sifted
  • 1 tsp. (5ml) baking powder
  • 1 tsp. (5ml) bicarbonate of soda