Mandarin Cake

4.50 from 10 votes

Your new favourite cake! This zesty 1930's favourite is a treat today.

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: Australian

Keyword: mandarin cake

Servings: servings

Calories: 90kcal

Pre-heat oven to moderate (180 degrees celsius, fan-forced).
Grease and line the round cake tin (24.5cm x 6.5cm approx).
Cream butter and sugar until light and fluffy.
Beat eggs and add to the mixture one at a time, beating after each addition.
Sift flour, baking powder and salt together. Add to the mixture alternately with the milk, stirring to combine.
Juice one of the mandarins and add one tablespoon of the juice to the mixture.
Add the finely grated rind from three of the mandarins and stir to combine.
Pour mixture into tin and smooth the top gently with a spatula.
Bake for 50-60 minutes or until cooked.
Allow to cool for about 15 minutes and then remove from the tin.
While the cake is cooling, peel and segment one of the mandarins for decorating. Remove as much pith and seed as possible.
Once the cake is completely cool, combine icing sugar with 2 tablespoons of warmed mandarin juice (or as much as is necessary to create a runny glaze).
Pour icing over the cake and allow to drizzle over the edges. Place mandarin segments in a circular pattern on top of cake. Finely grate some of the remaining mandarin rind over the glaze.
Store the cake in the fridge and allow to reach room temperature before serving.

You'll need about 4 Imperial Mandarins (or equivalent) for this recipe.
Mandarins that are a little puffy-skinned but not too soft are best to get the balance for easy grating and easy peeling.
When finely grating mandarin, any pieces that are too difficult to grate can be chopped finely using a sharp knife instead.