Tangelo and cinnamon upside-down cake

Method

• 1
  Place an oven tray in oven and preheat to 180C. Grease cake pan, then line base and side with baking paper. Place 165g (3/4 cup) sugar and 125ml (1/2 cup) water in a small saucepan over medium heat and cook, stirring, for 2 minutes until sugar dissolves. Bring to the boil and cook for 8 minutes or until a golden caramel. Add 15g butter, swirl pan until butter melts, then pour caramel over base of cake pan to cover.
• 2
  Trim top and base from 6 tangelos, then cut away peel and white pith. Cut into 3mm-thick slices. Taking care as caramel will be hot, arrange enough slices to fit over base of pan. Reserve remaining slices to serve.
• 3
  Using an electric mixer, beat 220g (1 cup) sugar, 220g butter, zest and vanilla on high speed until light and fluffy. Sift flour, almond meal, baking powder and 1/2 teaspoon salt into sugar mixture. Add eggs and beat on low speed until combined.
• 4
  Spoon batter into pan. Combine extra 2 tablespoons sugar, pine nuts and cinnamon in a small bowl, then scatter over batter. Loosely cover pan with baking paper, place on hot oven tray, then bake for 1 hour and 5 minutes or until a skewer inserted into centre comes out clean.
• 5
  Meanwhile, place juice in a small saucepan over medium heat and simmer for 5 minutes or until reduced by half. Pour into a small cup. Place remaining 165g (3/4 cup) sugar and 125ml (1/2 cup) water in pan and cook, stirring, for 2 minutes or until sugar dissolves. Bring to the boil and cook for 8 minutes or until a golden caramel. Add remaining 15g butter and reduced juice and swirl pan to combine. Set aside.
• 6
  Stand cake for 5 minutes, then invert onto a plate. Serve warm or at room temperature with tangelo caramel sauce and reserved tangelo slices.