Man­darin & Pas­sion­fruit Cake

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SERVES 10 PREP 25 min­utes + cool­ing COOK 55 min­utes COST $2 a serve

1/3 cup firmly packed brown sugar 3 man­darins, seg­mented

125g but­ter, at room tem­per­a­ture 1 cup caster sugar

2 eggs, at room tem­per­a­ture 1¾ cups self-rais­ing flour

½ cup milk

1/3 cup pas­sion­fruit pulp

¾ cup cream, whipped


Pre­heat oven to 180ºC/160ºC fan-forced. Grease and line base and sides of a 20cm (base mea­sure­ment) round cake pan with bak­ing pa­per. Sprin­kle brown sugar over base of pre­pared pan. Ar­range man­darin seg­ments, in a sin­gle layer, over sugar.


Us­ing an elec­tric mixer, beat but­ter and caster sugar in a bowl un­til pale and creamy. Add eggs, one by one, beat­ing well af­ter each ad­di­tion. Sift flour over but­ter mix­ture. Add milk and pas­sion­fruit; stir to com­bine. Care­fully spread mix­ture over man­darins in pre­pared pan; level sur­face.


Bake cake for 55 min­utes or un­til a skewer in­serted at cen­tre comes out clean. Cool in pan for 5 min­utes, then turn out, top-side up, onto a wire rack to cool com­pletely.


Us­ing a large ser­rated knife, cut cake in half hor­i­zon­tally. Place the base piece of cake on a large serv­ing plate. Spread with cream. Top with man­darin-topped piece of cake.

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