Whole Mandarin & Sour Cream Cake
2 mandarins (unpeeled), washed
150g unsalted butter, softened
¾ cup (180g) caster sugar
3 eggs, at room temperature
1 ½ tsp vanilla extract
½ cup (110g) sour cream, at room temperature
2 cups (300g) self-raising flour
icing sugar, for dusting
double cream, to serve
Preheat oven to 150°C Fan.
Boil mandarins in a saucepan of boiling water for 15 minutes until the peel is soft. Drain mandarins and cool slightly. Transfer to a food processor. Add butter and sugar and blend until smooth and combined. Add eggs, vanilla and sour cream and pulse until incorporated. Add flour and pulse again until just combined. Do not overmix or the cake may be tough. Transfer to a 10cm x 20cm loaf tin that has been lined with baking paper. Bake for 50 minutes, or until cooked in the centre when tested with a skewer. Cool in tin for 5 minutes before transferring to a cake rack to cool completely.
Dust with icing sugar and serve with double cream.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
