Mandarin & Passionfruit Cake
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.