Mandarin ginger cake
This bright and zingy mandarin ginger cake is ready to bake in just 10 minutes. Top with syrup and flaked almonds, then enjoy with friends and family.
Note: + 10 mins cooling time
- 5 mandarins, peeled
- 125g butter, softened
- 2 tsp finely grated mandarin rind
- 1 1/4 cups (275g) caster sugar
- 3 Coles Australian Free Range Eggs
- 1 cup (150g) plain flour
- 1/2 cup (75g) self-raising flour
- 1 tbs ground ginger
- 1/2 cup (125ml) milk
- 1/3 cup (25g) Coles Flaked Almonds, toasted, chopped
- 1/4 cup (60ml) mandarin juice
- 1/2 cup (110g) caster sugar
Preheat oven to 180°C. Grease a 20cm x 30cm lamington pan. Line the base and sides with baking paper, allowing sides to overhang. Use a small serrated knife to cut the mandarins into thirds crossways and arrange, cut-side down, in the prepared pan.
Use an electric mixer to beat butter, mandarin rind and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating after each addition until just combined. Stir in the combined flour, ginger and milk, in 2 batches, until well combined. Spoon over mandarin in the pan and smooth the surface. Bake for 40-45 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins to cool slightly.
Meanwhile, to make the mandarin syrup, combine the mandarin juice and sugar in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring to the boil. Cook for 3-5 mins or until syrup thickens slightly.
Transfer the cake to a wire rack over a baking tray. Drizzle with the syrup and sprinkle with almond.