Made with simple wholesome ingredients, this tried and tested cake is one that will have you coming back for more. It's amazingly moist and is delicious to enjoy on the day of baking but even better the day after!!
Serve as part of a special breakfast, brunch or as a special treat with a cuppa!
For the cake,
3 mandarins, zest and juice
250g white caster sugar
3 eggs, medium size
250mL full cream milk
250mL extra virgin olive oil
300g plain (all purpose) flour, sifted
2 teaspoons baking powder, sifted
Pinch of salt
50g shelled pistachios, roasted then finely chopped
50g shelled pistachios, roasted then roughly chopped
For the candied mandarins,
2 mandarins, sliced as thinly as possible and pips carefully removed
½ cup white sugar
1 ½ cups water
PREHEAT the oven to 170 degrees Celsius for a fan forced oven. Grease and line the base of a 22cm springform tin.
PLACE the caster sugar and the mandarin zest in a medium bowl and rub together until the sugar is clumpy and beautifully fragrant. Add the eggs and whisk until the mixture is thick and creamy. Whisk in the milk, oil and mandarin juice. Set aside.
PLACE the flour, baking powder and salt in a separate large bowl and stir until they are well combined. Make a well in the centre and add one third of the wet mixture. Gently whisk until it is well incorporated. Add another third of the wet mixture, again whisking gently until incorporated. Add the final third of the wet mixture and, after gently whisking again, stir in the finely chopped pistachios.
POUR the batter into the prepared tin and bake for 55-60 minutes, or until a skewer inserted into the middle of the cake comes out clean when removed. Place the tin on a cooling rack and allow the cake to completely cool in the tin.
WHILE waiting for the cake to cool, make the candied mandarins to decorate the cake. Place the sliced mandarins in a large non-stick frypan and add the sugar and water to the pan. Bring to a simmer on a low heat making sure the slices do not overlap. Allow the mandarins to slowly simmer for about 45 minutes, giving them a gently stir every now and then and again making sure not to overlap the slices.
ONCE there is very little liquid left in the frypan and the circular piths around the slices seem translucent, the candied mandarins are ready. Place the slices on a baking paper lined cooling rack in a single layer and allow them to completely cool.
REMOVE the cake from the tin once it has completely cooled, top with the candied mandarins and roughly chopped pistachios and serve!
And there it is.
It looks divine and tastes even better, I'm off to pop the kettle on!
Remember to tag #myfoodedit when you post your images of your cakes. We can't wait to see what you come up with.
Love Mumma Helen
Food and Styling by Helen Vlahakis, Mumma's Country Kitchen