Last week I bought a box of mandarins from Watkins Family Farm as they are struggling to sell all their crops now that people can’t come and pick mandarins. They have worked out a delivery system so I got my hands on an entire box of them! I ate them and juiced them but I had some left over that were nearing the end of their life. So what sounds better than a mandarin cake?
I wan’t sure the best way to go about making a really good mandarin cake (as I’m more a chocolate girl) so I did some research. I came across people raving about a famous and widely known orange cake by Margie Agostini, who apparently owned a cafe in Sydney in the mid 90’s. So I thought I’d adapt that, as everyone seems to rave about it!
The Ultimate Mandarin Cake!
Looking at the ingredients, it was unlike any cake I’d made before. It had only 5 ingredients, but that included 500g of butter and 8 eggs! It turns out that all that butter makes it moist and melt in your mouth, while the eggs keep it soft and fluffy.
A key thing to note is you need a 30cm spring form tin. This is a bit bigger than the standard one you get at the supermarket so you will end up with a bit extra with the mixture. I used it to make two mini loaf tins, but you could also make a few cupcakes. You can also bake this in a large rectangle tin if you want to make it into squares. Either way, make sure you grease and line the tin with baking paper before you pour the cake mix in.
This cake is quite dense so it’s really important to check it with a skewer before you take it out. My oven took about 1 hour 10 minutes.
Like the look of my mandarin cake? Try my cinnamon scrolls!
|Prep Time||20 minutes|
|Cook Time||1 hour|
- 500 g butter
- 500 g caster sugar
- 8 eggs
- 500 g self raising flour
- 200 ml mandarin juice you can also use orange juice
- 250 g icing mixture
- 50 ml mandarin juice or orange juice
- Cream butter and sugar until ribbons form.
- Add eggs one at a time, beating thoroughly, between each.
- Add flour all at once and slowly add the orange juice until blended.
- Pour into a 30 cm lined springform cake tin. (if you only have a regular spring form tin you may have a bit too much mixture. If you do, use some in mini loaf tins or cupcake tins)
- Cook for one hour at 170C. (Always check with a skewer.)
- Leave on rack to cool.
- Make icing then spread in top.