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mandarin olive oil cake



I recently spent a few weeks at home in Brisbane. Just before I left, I discovered my Dad had polished off the last piece of pumpkin spice bundt cake. I didn't want to leave him with an empty cake tin before I returned to Sydney so I looked through the fridge and cupboards to see what I could come up with.



My Dad doesn't like sweet cakes and he likes the cake to be moist as well so with that in mind I decided to make an olive oil and yoghurt cake. To make sure it was really moist I swapped almond meal for some of the flour. Normally I'd make a lemon yoghurt and olive oil cake but Dad doesn't like the flavour of lemon. He just loves mandarins and as there were plenty of mandarins in the fruit bowl I made a mandarin flavoured olive oil and yoghurt cake.



Once everything was weighed out and measured, the cake didn't take long to prepare and Dad had a slice for his afternoon tea. He declared it was 'nice cake Jilly', which really is all I could ask for.



If you'd like to make a mandarin olive oil cake, here's the recipe for you which makes a medium (5 cup) bundt cake or an 8 inch cake. I've made variations of this recipe using lemons and blood oranges, so of course you could use any citrus you like. 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.



Mandarin Olive Oil Cake 
Ingredients
2 small mandarins
1¼ cups self-raising flour 
pinch salt 
¼ cup almond meal
¾ cup caster sugar (might reduce this a bit next time) 
2 large eggs, beaten 
⅔ cup extra-virgin olive oil or a neutral tasting oil (I used a mix of olive oil and canola oil)
⅔ cup Greek yoghurt

To decorate - icing sugar 

Method
Finely grate the peel then juice the mandarins. You’ll need 50 mls of mandarin juice for this recipe.

Grease and flour a 5 cup bundt tin or an 8 inch round tin. Place the tin in the fridge until required. Preheat the oven to 180°C. Sift the flour and salt together into a medium size bowl and then stir through the almond meal. Set aside.

Place the sugar into a bowl. Using you fingers, rub the mandarin zest into the sugar until fragrant. Mix the eggs and sugar together then add the oil and mix until well combined. Add to the flour mix, then in thirds stir in the juice and yoghurt to the egg mixture; stir to combine. When just combined, pour the batter into the prepared cake pan. The batter will be quite soft



Bake for 35–40 minutes if using a bundt tin (it will take a bit longer in a regular cake tin), or until a toothpick inserted in the centre of the cake comes out clean and the cake is well risen and golden brown. Cool in the pan on a wire rack for 10 minutes and then invert the cake onto the rack to cool completely. When cool, dust with icing sugar.



The end result is a moist, vibrant sunshiny cake. With none of my styling products at hand, I had to focus simply on photographing the cake. I don't think that was a bad plan and I might continue to do so in the future.

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian
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