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Spiced Mandarin Cake

Spiced Mandarin Cake

Spiced Mandarin Cake

Recipe By:  Claire Winstanley
Makes: 12 small cakes
Preparation: 15mins
Baking: 20-40mins (depending on size)
 
175g unsalted butter
1 cup castor sugar
3 eggs
½ vanilla pod, split and scraped
¾ cup ground almonds
1½ cup cake flour, sifted
1 teaspoons baking power
½ teaspoon ground cinnamon
2 cups Mandarin puree
 
Preheat the oven to 180’c. Grease 6 small loaf tins, bundt molds or one 20cm shallow cake tin. Combine the flour, ground almonds, cinnamon and baking powder and mix well. Place the butter and sugar in a standing mixer fitted with a paddle attachment and cream until light and pale, roughly 10 minutes. Add the eggs one at a time, scraping the sides of the bowl between additions and ensuring that the egg is completely incorporated. Add the vanilla and the mandarin puree. Finally add the dry ingredients until combined, but be careful not to over mix. Spoon the mixture into molds of choice and bake for 20-25 minutes for smaller molds and 35-40 minutes for larger molds. When a cake tester is inserted into the centre of the cake and comes out clean, the cakes are done.
Cool in the mold for 10 minutes before turning out onto a wire rack to cool completely. Drizzle with cinnamon glaze and serve.
 
For the cinnamon glaze:
1 cup icing sugar, sifted
½ teaspoon ground cinnamon
1 tablespoon water + extra if needed
 
Whisk ingredients together until combined and syrupy. Add more liquid if the mixture is too thick for drizzling.
 
For Poached Mandarins:
1 thumbsize piece of ginger, sliced
½  vanilla pod, split
2 cinnamon sticks
1 star anise
½ cup castor sugar
4 mandarins, whole with peel on
 
Place all the ingredients into a pot, cover with water and bring to a boil. Once boiling, reduce heat to a simmer and cook slowly until the mandarins are soft, roughly 20 minutes. You will need to use something to weigh the mandarins down; I use a pot lid slightly smaller than the one I am using to boil the mandarins. Place the lid directly on top of the mandarins in the water. Once soft to touch, remove from the poaching liquid and puree in a food processor. 

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