Mandarin and almond upside-down cake

1.Preheat oven to 170°C (150°C fan-forced). Line the base of a 25cm round cake pan with baking paper.

2.Heat the water and 1 cup of the sugar in a shallow frypan on low. Stir until sugar dissolves. Add half the mandarin slices; simmer for 5 minutes each side or until mandarin is soft. Remove pan from heat and set aside.

3.Using an electric beater, beat eggs with remaining sugar and vanilla until thick and pale. Fold through flour, baking powder, butter and almonds until combined. Arrange softened mandarin slices and half the syrup over base of prepared pan. Carefully pour over batter.

4.Bake for 20 minutes. Reduce heat to 150°C (130°C fan-forced) and bake for a further 20 minutes or until a skewer inserted into centre comes out clean. Invert onto a plate, without removing cake pan; set aside for 5 minutes.

5.Add remaining mandarin slices to frypan with syrup; simmer on low heat for 5 minutes each side. Remove cake pan, arrange slices over cake and drizzle with remaining syrup. Serve.