Orange and mandarin cake
This velvety summertime sponge cake is elevated by the fresh orange juice and incorporated mandarin segments
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
60
MINUTES
Ingredients
250g butter, softened
zest of 2 oranges
zest of 4 mandarins
310g golden caster sugar
4 eggs, lightly beaten
225g self-raising flour
75g plain flour
180g orange juice
2 mandarins, segmented
Method
Preheat your oven to 170°C and line an 8-inch round spring form or loose base tin with parchment.
Best the butter, zest and sugar until the mixture is light and fluffy.
Slowly add the eggs to the mixture then the flour and juice until a smooth batter is formed. Scoop it into your prepared tin.
Place the segments of mandarin on top of the cake, some may sink as they bake. Bake for 1 hour or until a skewer comes out clean. Allow to cool in the tin until it is cool enough to handle then place the cake on a wire rack.
