Tangerine Upside-Down Cake

A couple of weeks ago, watched a local TV programme on 'Le Meilleur Pâtissier' and the bakers were requested to make 'Tarte Tatin Caramelized' without apples. Recently, the mandarin oranges are on promotion and i bought a 3 kg bag. So i thought, why not try this upside down cake recipe using the mandarin oranges. Remembered during my teens age, in a home economic class one of the recipe was pineapple upside-down cake. Those days, i have never like cooking and hence i opted out the course. Ok, let's get started...

Ingredients (for a 8'' tray) :
6 mandarin oranges - peeled, 
200 g plain flour
1 tsp baking powder
200 g sugar
1/4 tsp salt
1 tbsp apple cider vinegar
2 tsp vanilla essence
1/3 cup cooking oil
1 cup of vegetable milk /water

Method 
1. Greased the tray with some margarine and sprinkle with some sugar (i used canned) . I have chosen to line the orange wedges as shown in the pic. 
2. Combine the other ingredients together and blend well, till you obtain a dropping tendency. 
3. Pour over the lined oranges and give a few thuds to remove any air trapped. 
4. Put in to bake at a preheated oven about 180 degree celcius for about 25 minutes. However, based on the given temperature, mine did not turn up well as shown. The dough was seemed cook but not the underside where the oranges are. And the oranges did not get caramelized too. And so at noon time today, i rebake the cake again with an oven temperature of 220 degrees celcius. At every 10 minutes i have to check on the cake. Hence, i guess i used about 20 minutes or so to completely get the cake well done. 

Voilà ! The 'churn' looking part was from the cinnamon powder that i sprinkled before put in to bake. Now the cake looks more appetizing. I drizzled over some ginger syrup which i made it 2 days ago from the ginger candied. Everything goes well, not very sweet.