On return home this afternoon, I noticed the fruitbowl which was overflowing with mandarins. My weekly veg box has been rather heavy to citrus fruit (it is seasonal, after all) and I can't quite eat the double dose of mandarins fast enough. I decided that the best solution would be to bake a cake (...isn't that the best solution to everything?) and so set about concocting a mandarin cake. I decided to base it exactly on the lemon drizzle cake I make from time to time, simply substituting the lemons or mandarins. I'm pretty pleased with the result - obviously the cake is quite a bit sweeter than the lemon variant, but it it gorgously juicy and the flavour is divine (...presuming you like mandarins, that is). Possibly, it is more of a pudding-type cake than an tea-time cake, but I'll leave that up to you to decide...
Juicy mandarin cake
4 oz butter
5 oz caster sugar
6oz self-raising flour
1 level teaspoon baking powder
2 large eggs
Grated rind and juice of 4 mandarin oranges
1 1/2 fl oz milk
1. Pre-heat the oven to 180C. Grease and line a loaf tin.
2. Place all the ingredients except the mandarin juice in a food processor and whizz until smooth. Add 2 tablespoons of the mandarin juice.
3. Pour into prepared tin and bake for 40-45 minutes, until a skewer comes out clean.
4. Whilst baking, prepare the syrup. Dissolve 3 tablespoon of sugar in the juice of the mandarins. Heat until it starts to bubble and then simmer for a few minutes until it becomes a little syrupy.
5. Once the cake is done, remove from oven and prick all over with a skewer. Pour the syrup all over the cake and then leave in the tin until cool. You may like to sprinkle with a little sugar on top.