This easy mandarin cake is super moist thanks to sour cream and the syrup – it’s the perfect treat for afternoon tea or dessert
INGREDIENTS
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250g butter, softened
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1 1/2 cups caster sugar
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2 teaspoons finely grated mandarin rind
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4 eggs, at room temperature
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1/2 cup sour cream, plus extra to serve
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1 1/2 cups self-raising flour
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3/4 cup almond meal
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2 tablespoons mandarin juice
MANDARIN SYRUP
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1/2 cup mandarin juice
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1 1/4 cups caster sugar
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3 mandarins, peeled, thickly sliced
METHOD
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Step 1Preheat oven to 180C/160C fan-forced. Grease a 6.5cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.
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Step 2Using an electric mixer, beat butter, sugar and mandarin rind until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in sour cream. Sift flour over mixture. Stir to just combine. Stir in almond meal and mandarin juice.
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Step 3Spread mixture into prepared pan. Bake for 1 hour to 1 hour 15 minutes or until a skewer inserted into the centre comes out clean (cover with foil if over-browning).
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Step 4Meanwhile, make Mandarin syrup: Place mandarin juice, sugar and 1 cup water in a medium saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Bring to a simmer. Simmer for 10 minutes or until slightly thickened. Add mandarin slices. Turn to coat. Remove from heat.
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Step 5Remove cake from oven. Using a skewer, pierce top of warm cake several times. Drizzle half the hot syrup over cake in pan. Stand for 15 minutes for syrup to be absorbed into cake.
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Step 6Transfer cake to a serving plate with sides. Top with mandarin slices and drizzle with remaining syrup. Serve warm with extra sour cream.
NUTRITION
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2372 kj
ENERGY
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32.9g
FAT TOTAL
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19.2g
SATURATED FAT
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1.5g
FIBRE
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6.1g
PROTEIN
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134mg
CHOLESTEROL
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310mg
SODIUM
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64g
CARBS (TOTAL)