Name: Mandarin and passionfruit cake
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 10
Ingredients: Mandarine and passionfruit cake; 1/3 cup firmly packed brown sugar; 3 mandarines, peeled, segmented; 125 gram butter, at room temperature; 1 cup caster sugar; 2 teaspoon vanilla essence; 2 eggs; 1 3/4 cup self-raising flour; 1/2 cup milk; 1/3 cup passionfruit pulp; 3/4 cup cream, whipped

Ingredients

Mandarine and passionfruit cake

1/3 cup firmly packed brown sugar

3 mandarines, peeled, segmented

125 gram butter, at room temperature

1 cup caster sugar

2 teaspoon vanilla essence

2 eggs

1 3/4 cup self-raising flour

1/2 cup milk

1/3 cup passionfruit pulp

3/4 cup cream, whipped

Method

Mandarine and passionfruit cake

1.Preheat oven to 180°C (160°C fan-forced). Grease and line base and sides of a 22cm (base diameter) round cake pan with baking paper. Sprinkle brown sugar over base of prepared pan. Arrange mandarine, in a single layer, over sugar.

2.Using an electric mixer, beat butter, caster sugar and essence, until light and creamy. Add eggs, one by one, beating well after each addition. Stir in flour, milk and passionfruit. Carefully spread mixture over mandarine; smooth top.

3.Bake 50-55 minutes, or until a skewer inserted at centre comes out clean. Cool in pan 10 minutes. Turn out onto a wire rack to cool completely.

4.Using a sharp serrated knife, cut cake in half horizontally. Place base of cake on a serving plate. Spread with cream. Top with remaining cake. Serve.

If mandarines are not in season, use 2 x 310g cans mandarine segments in syrup, well drained. You’ll need about 4 passionfruit to yield enough pulp for this recipe.
Note

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Ingredients

Method

Mandarine and passionfruit cake

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