mandarin cake with yoghurt icing
I took the cake into work and it was pretty good but I wanted to see if I could make the cake even better. I remade it during the weekend baking it in a loaf tin. I added an extra egg to the batter and changed the proportions a little. I think the second version was much better so much so that I'm keeping it all to myself.
For the first version I browned the butter before making the cake. The uncooked batter tasted amazing but I could barely taste the browned butter in the baked version so for the second cake, I just melted the butter. If you do want to make the brown butter version allow an 10-20g extra butter as you'll need to discard the solids created during the browning process.
The not too sweet tangy yoghurt icing is the perfect topping for this cake.
Here's the recipe for you. For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional gas oven not fan forced, so you may need to reduce your oven temperature by 20°C. To make a large bundt cake or 23 cm cake just double all the ingredients but bake for the same length of time.
Mandarin Yoghurt Cake
½ cup plus 1 tbs caster sugar
1 tbl finely grated mandarin rind (2 large mandarins)
100g unsalted butter, melted and cooled
1¼ cups self-raising flour
½ tsp baking powder
⅓ cup Greek yoghurt
¼ cup mandarin juice
For the icing
100g Greek yoghurt
60g softened cream cheese
⅓ cup icing sugar, sifted
The night before, place the yoghurt for the icing in a muslin lined sieve. Set the sieve over a large bowl, cover and refrigerate overnight.
Preheat oven to 180°C (conventional). Grease and line a small loaf or 16 cm cake tin with baking paper or you could use a small bundt tin.
In a large bowl, combine the caster sugar, the eggs and the grated mandarin rind. Gradually add the butter and mix thoroughly. Sift the flour with the baking powder and the pinch of salt and stir into the egg mixture in thirds, alternately with the yoghurt and the mandarin juice. Pour the batter into the prepared tin and bake for 45 minutes. The top should be golden and when tested, a skewer comes out clean. Cool the cake in the tin for 10 minutes then turn out onto a rack.
In a bowl cream the softened cream cheese with the sifted icing sugar. Stir the prepared yoghurt into the icing sugar mixture. Mix well and using a palette knife, ice the cake.
Store the cake in the fridge but remember to bring the cake to room temperature for maximum flavour. I hope you get the chance to make this cake because it's pretty quick and easy to put together and very tasty.
See you all again next week,