TANGY MANDARIN CAKE
3 whole medium sized mandarins, washed and cut into quarters
2 cups (500g) gluten free plain flour or standard plain flour
3 tsp baking powder
½ teaspoon xanthan gum * optional (for gluten free baking, omit if standard flour is used)
¼ tsp each ground cinnamon and ginger
250g cultured unsalted butter, softened to room temperature
1 cup (220g) caster sugar
2 tbs brown sugar
3 large eggs
2 ½ cups (weight) pure icing sugar
2 tbs milk
1 ½ tbs orange juice
½ tsp ground cardamom
Preheat the oven to 180C (160C fan forced). Grease a deep 20cm ring pan or gulehoph mould.
Fit the food processor with the mini bowl and blade. .
Place mandarins into the bowl, leaving the skin on. Puree on speed 2 until desired consistency, set aside.
Fit the work bowl with the multipurpose blade. Place the flour, baking powder and gluten substitute (optional) into the work bowl. Pulse until flours are well combined. Remove from the bowl and set aside.
Place the butter into the bowl. Process on speed 1 for 30 seconds. Add the sugar and process on speed 1 for 3 minutes or until very creamy. Add the eggs one at a time through the small food chute on speed 1, creaming well in between each addition.
Remove the large food chute, add the flour and mandarin puree. Process on speed 1 until combined, about 15 seconds.
Spoon batter evenly into the prepared pan and smooth over the top. Bake on the centre shelf of the oven for 40 – 45 minutes or until firm. Stand for 5 minutes before removing from pan.
Cool cake completely before icing.
Fit the food processor with the mini bowl and mini blade. Add the icing ingredients to the bowl. Process on speed 1 until smooth. Drizzle over the cake and refrigerate until set.
* Gluten free flour is available from health food stores and good supermarkets. Please read label to check if a gum is already combined with the flour, if not please add ½ tsp xanthan gum to this recipe. Xanthan gum is sold at health food stores. Plain flour may be used if desired.