Tangy Mandarin Cake

[CreamPuff63]

Ingredients:
3 whole medium sized mandarins, washed and cut into quarters
500g gluten free plain flour or standard plain flour
3 tsp baking powder
½ teaspoon xanthan gum *optional (for gluten free baking, omit if standard flour is used)
¼ tsp each ground cinnamon and ginger
250g cultured unsalted butter, softened to room temperature
220g caster sugar
2 tbs brown sugar
3 large eggs

Icing:
290g pure icing sugar
2 tbs milk
1 ½ tbs orange juice
½ tsp ground cardamon


Method:
1.  Preheat the oven to 180C (160C fan forced). Grease a DEEP 20cm ring pan or gulehoph mould as it is a tallish cake.
2.  Place mandarins into TM bowl, leaving the skin on. Puree 10 Seconds | Speed 6. Remove and set aside.
3.  Place the flour, cinnamon, ginger, baking powder and gluten substitute (optional) into the TM bowl 5 Seconds | Speed 5 or until well combined. Remove from the bowl and set aside. Wash bowl.
4.  Place the butter into TM bowl.  Process 30 Seconds | Speed 3. Add the sugar and process 3 Minutes | Speed 3 scraping down bowl after each minute. Add the eggs one at a time through the MC hole on Speed 4, creaming well in between each addition.
5.  Add the flour and mandarin puree. Process on Speed 5 until combined (about 15 seconds) using TM spatula through the hole if required.
6.  Spoon batter evenly into the prepared pan and smooth over the top. Bake on the centre shelf of the oven for 40 - 45 minutes or until firm. Stand for 5 minutes before removing from pan. Cool cake completely before icing.

Cardamom icing:
Add the icing ingredients to the bowl.  Process on Speed 5 until smooth. Drizzle over the cake and refrigerate until set.

Tips
* Gluten free flour is available from health food stores and good supermarkets. Please read label to check if a gum is already combined with the flour, if not please add ½ tsp xanthan gum to this recipe. Xanthan gum is sold at health food stores. Plain flour may be used if desired.

[meganjane]

I'll be trying this, CP, as my DD has just decided to try gluten free to help her baby's eczema. Dairy free helped a bit, but he's still suffering.

[Bedlam]

CP, that sounds really nice. Where do I get cultured butter? I have mandarins.

[cookie1]

I imagine a mandarin flavoured cake will be lovely. I will give it a go when I get home.

[Cornish Cream]

Very nice recipe CP.I'll look for cultured butter But might have to use plain unsalted butter

[CreamPuff63]

I used Unsalted Lurpack. Here is a video of how to make cultured butter. Would be easy enough to do in TM and sounds delicious.

[Cornish Cream]

Thanks CP for the video.

[Bedlam]

That cultured butter sounds interesting.  I haven't made butter for a while, think I will give it a go.  I can imagine an enhanced flavour. Think we may have tried some on our forum fest in Adelaide.
Thanks CP, I should have googled myself.

[CreamPuff63]

This cake is tall so make sure you do have a deep ring tin. If you printed off the recipe yesterday I have changed the speed in the icing mix to Speed 5. Added photo today.

[cookie1]

It looks massive.

[CreamPuff63]

It looks massive.

It is 

[Cornish Cream]

It looks massive.

It is 

LOL.I'm sure your neighbours would enjoy a slice or two

[CreamPuff63]

I've had a couple of slices and then taken it over to my sistesr. Neighbors missed out this time and so did DS so I'll have to make something tomorrow 

[Cornish Cream]

A very nice cake,enjoyed by us all CP I used a Bundt cake tin and it didn't rise as much as yours.
I used three Tangelos and had to give them a second 10 sec blast at speed 6 to get it to my liking My cake also took 50 minutes to cook.Halved the icing ingredients too.

[Bedlam]

Yum CC, your cakes always look divine.