Debbie Reid has a yummy, tangy cake for you to make this week.
Ingredients
2 medium and 1 small mandarine (makes about 1 cup of pulp)
125g of butter softened/slightly melted
1 teaspoon of vanilla essence
1 ¼ cups of caster sugar
3 eggs (room temperature)
1 cup of plain flour
½ cup self-raising flour
¼ teaspoon bicarbonate soda
¼ cup milk
Icing
1 ½ cups icing sugar
1 teaspoon of lime juice
1/4 cup of the mandarine pulp
1 dessertspoon of sour cream
Instructions
Place the mandarines in a large pot and cover them with water. Boil lightly for approx 40 minutes.
Once cool enough to handle slice them and remove all seeds and ends then roughly chop. Blitz them in a bullet or food processor briefly leaving the pulp with some bits visible like marmalade.
Preheat oven to 170c. Grease a deep 20cm round cake pan and line the base and sides(high) with baking paper.
Place ¾ cup of mandarine pulp and the rest of the ingredients in a large bowl.
Beat ingredients on medium speed with an electric mixer until just combined then continue to beat until mixture is smooth and changed to a paler colour (about 5 minutes).
Pour mixture into pan. Bake for about 1 ¼ hours or until the skewer comes out clean.
Stand for 5 mins then turn onto a wire rack turning cake right side up to cool.
Mix the icing ingredients together and adjust if needed. Spread on cooled cake and decorate if desired.
