My Momma has a bountiful mandarin tree and we are inundated with the loveliest easy-to-peel seedless mandarins. After the success of my little almond and mandarin muffins this week, I thought I would revisit one of my favourite cake recipes. That is my passionfruit cake which I have thus far made into a lemon cake, an orange cake and an apple cake.
This Mandarin cake was divine – I didn’t even bother making icing for it, we dusted it with icing sugar and ate it warm. The kids have demolished over half of it so far!
This cake is so easy to make, I use a single bowl and mix it by hand. I did use a blender for the liquid ingredients to make sure the wet ingredients were lovely and smooth.
2 ½ cups self-raising flour
1 cup caster sugar
1 teaspoon baking powder
3 teaspoons apple cider vinegar
¾ cup almond milk
½ cup olive oil
¼ cup water
170-gram mandarin segments
Line an 8-inch round cake tin with baking paper.
Preheat fan-forced oven to 180-degrees Celsius.
Mix the dry ingredients in a bowl.
Blend the wet ingredients including mandarin segments until ultra-smooth.
Add the wet ingredients to the centre.
Mix with a wooden spoon until combined.
Bake in the oven for 50 minutes.
Allow to cool on wire rack.
Dust with icing sugar to serve.