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Now Maree was in the other day collecting her Blush babes and we are talking apple trees here and she mentioned about this mandarin cake. Hadn't thought of using those excess mandarins in a cake, but what a good idea. I duly bribed my father with a pork roast (he a crackling thief) so that he could make the dessert being Marees Mandarin cake and he even supplied the whipped cream to go with it.

6 Mandarins, 3 peeled, 3 with skin on.
175 gm Butter
175 gm White Sugar
3 Eggs
175 gm Plain Flour
1 tsp Baking Powder
1/2 C Icing Sugar
Hot Water
1. Pre heat oven to 175 C, Grease and line the base of a 23 cm cake tin.
2. Roughly chop the Mandarins and place in a food processor. Blitz until you have a pulp; set aside 2 Tablspns for the icing.
3. Beat the butter and sugar until pale. Add the eggs one at a time, then stir in the flour, Baking Powder and Mandarin pulp.

4. Pour into the tin and smooth the top. Bake for 45 minutes or until the sheer comes out clean. Cool and remove from the tin.

5. To make the icing, mix the icing sugar with the reserved mandarin pulp and enough hot water to make a runny consistency.

6.Place the cake on a serving plate and drizzle with the icing.

I have 3 Coeliacs in our house so I use GF flour and it was perfect.
Delicious cake keeps well and is really delightful with raspberry coulee.

Do hope you enjoy making this, I also double the recipe at times as well.

Have a fantastic week...
Thanks a million for your fantastic service.
kind regards Maree

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Wairere Nursery
826 Gordonton Road, R D 1, Hamilton Ph: (07) 824 3430 Email:     Open 7 days 8:30am-5pm