Mandarin Cake Ring

Mandarin Cake Ring

MANDARIN CAKE RING


Ingredients:

Olive oil for greasing
250g/8.8oz Flour
200g/7oz Caster Sugar
10g/0.4oz Baking powder
100g/3.5oz Ground almonds
A pinch of Salt
Zest - 2 oranges, 1 lemon and 1 lime
150ml/5fl oz Milk
50ml/1.7fl oz Freshly squeezed orange juice
100ml/3.4fl oz Mandarin Olive Oil
Almond essence
3 Eggs
Icing sugar (for dusting)

Method:

Prepare a bundt (ring) tin with greaseproof paper on the bottom and a small amount of olive oil up the sides, making sure also to coat the central spout.

Sift the sugar, flour, baking powder, ground almonds and a pinch of salt together in a large bowl. Add the zest of all the citrus fruits.

Make a well in the centre and pour the milk, orange juice (squeezed straight from the oranges), the Mandarin Olive Oil, a few drops of almond essence and the eggs into it. Mix well, using a hand or electric beater for a few minutes, or until you have a smooth batter.

Pour the batter into the bundt tin and put into a preheated oven at 180oC/360oF. It’ll take about 45 minutes with a fan-assisted oven, a little more in a normal oven. You can tell it’s cooked when you start to smell delicious orangey aromas in the kitchen and when a skewer comes out clean. Turn out onto a wire rack to cool then sprinkle with icing sugar.

The cake can be eaten warm as a pudding served with fresh summer fruit and cream but is also delicious the next morning as a breakfast cake. The cake keeps really well, retaining its moistness and zest.

Recipe provided by Nudo Oil

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