Meal Type Cake
Total time 60 minutes
This delicious cake was originally made with the addition of Grand Marnier. We’ve re-worked it for our Middle Eastern menu using mandarins and a little mandarin liqueur.
- 5 large eggs
- 1 cup caster sugar
- Zest and juice of 2
- 225g butter, melted
- 1 cup flour, sifted
- 3 tsp baking powder, sifted
- ¼ cup mandarin juice
- ¼ cup sugar
- 2 tbsp mandarincello
1. Grease a 23cm tin and line the bottom with baking paper. Preheat the oven to 180oC.
2. Separate the eggs and reserve the whites. Cream the yolks and sugar. Add the mandarin zest and juice. Stir in the melted butter, then carefully fold in the sifted flour and baking powder.
3. Whisk the reserved egg whites until they form soft peaks. Fold 1 tablespoon of the beaten egg whites into the cake mixture, then fold in the remaining egg whites.
4. Place mixture in the prepared tin and bake for 35-40 minutes until golden, and the sides of the cake begin to come away from the tin.
5. Meanwhile to make the glaze, combine the mandarin juice and sugar in a saucepan. Simmer gently for 5 minutes, stirring occasionally, until a light syrup forms. Remove from the heat and add the mandarincello.
6. Remove from the oven and gently make holes in the top of the cake with a wooden skewer. Carefully spoon over the glaze before serving.
Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.
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