Moist Mandarin Tea Cake
This moist mandarin tea cake is delicious with dollop of yoghurt for afternoon tea.
Servings: 8 people
Ingredients
- 250 g raw sugar
- 3 eggs
- 200 g wholemeal plain flour
- 100 g almond meal blitz raw almonds in the blender to make your own
- 3 tsp baking powder
- 100 ml olive oil
- 100 g Greek yoghurt
- 300 g mandarin puree
- 1 tsp vanilla bean paste
- 1/4 tsp salt
- 1 tsp raw sugar
- 1 tsp allspice
Mandarin puree
- 3-4 mandarins
- 3 cups water
Instructions
- Preheat the oven to 175℃.
- Brush the base and sides of a 24 cm springform cake tin with olive oil and line the base with baking paper.
- Mix together the flour, almond meal, baking powder and salt in a medium bowl and set aside.
- Beat the eggs, sugar and vanilla in an electric mixer until well combined.
- Mix in the yoghurt and olive oil, then the flour mixture.
- Fold in the mandarin purée.
- Pour the mixture into the tin.
- Combine the raw sugar and allspice and sprinkle over the top of the cake.
- Bake for 45-50 minutes until a skewer inserted comes out clean.
- Serve the cake warm with a dollop of yoghurt or double cream.
Mandarin puree
- Boil the mandarins in a small saucepan of water over a medium heat for 30 minutes until soft.
- Drain the mandarins, allow to cool for 10 minutes, then purée with a hand-held blender.
Notes
The cake will keep in an airtight container for up to 3 days. It is suitable to freeze.
The mandarin puree can be made in advance and refrigerated in an airtight container. In this case, bring it to room temperature before adding to the cake.
The purée is also suitable to freeze.