I love mandarins and now that they have come into season I thought I would make a cake with this incredible fruit.

Use our basic icing recipe with an added mandarin zest for an extra kick of flavour. You can freeze this cake iced and all.

Tip: Make sure your butter is soft or at room temperature.

Related recipe: vanilla bean paste 

 

 

September 20, 2019
  • 5m
  • 35m
  • 40m

Ingredients

  • 240 g self-raising flour
  • 100 g raw sugar
  • 130 g milk
  • 1 mandarin
  • 1 egg
  • 100 g butter
  • 1 tsp. vanilla bean paste

Instructions

Thermal Cooking Method

  1. Preheat oven to 160°C and grease and flour a round cake tin.
  2. Juice the mandarin then place all ingredients (including mandarin juice) into mixing jug and mix for 20 seconds/speed 4, scrape and repeat until well combined.
  3. Pour batter into cake tin and bake for approx. 35-45 minutes or until a skewer comes out clean.
  4. Leave to cool in tin for 5 minutes then turn out onto a wire rack to cool completely.
  5. Ice with our basic icing recipe and add 1 tsp. mandarin zest when making for extra flavour.

Traditional Cooking Method

  1. Preheat your oven to 160°C and grease and flour a round cake tin.
  2. Juice the mandarin and place all ingredients (including the mandarin juice) into a mixing bowl and mix until well combined.
  3. Pour batter into cake tin and bake for approx. 35-45 minutes or until a skewer comes out clean.
  4. Leave to cool in tin for 5 minutes then turn out onto a wire rack to cool completely.
  5. Ice with our basic icing recipe and add 1 tsp. mandarin zest when making for extra flavour.

Nutrition

  • 8