Mandarin & White Chocolate Cake

Not only are mandarins delightfully sweet, versatile and easy to peel, they are also packed with the vitamins, minerals, and antioxidants that our body needs to stay healthy. Mandarins are the perfect on-the-go snack and a great addition to kids’ lunch boxes. They’re fabulous in fruit salads, compotes and added to baked treats such as muffins, slices and this delicious Mandarin & White Chocolate Cake!

The mandarins in this cake make it super moist and very fragrant, and the white chocolate adds a rich velvety texture. This cake is super easy to bake and can be served for afternoon tea with just a dusting of icing sugar, or as a decadent desert for a dinner party by adding a dollop of pure cream – either way it’s a sure winner!

What to do

Pre heat oven to 180C.

Grease and line the bottom and sides of an 18cm cake tin with baking paper.

The whole mandarin is used in this cake and the peel can be bitter so, to remove the bitterness, place the mandarins in a small saucepan of cold water and bring to the boil. Simmer for 5 minutes, then drain and repeat.

Drain the mandarins and refill with cold water and bring to the boil. Allow mandarins to simmer for 30-40 minutes or until then are very soft, then drain and cool.

Melt the butter with the chopped chocolate in a saucepan over a low – medium heat. Allow to cool.

Cut the mandarins in half and remove any pips. Puree mandarins (leave peel on) in the food processor.

Add the melted butter & chocolate, oil, eggs, and sugar to the mandarin puree and mix well. Add sifted flour and baking powder and process on low until just mixed.

Pour the batter into the prepared baking tin. Bake in the oven for 40 – 50 minutes or until a skewer comes out clean. I suggest you check at 40 minutes.

Remove from the oven and allow to cool slightly in the tin (about 10 minutes). Then remove and place on a wire rack cool completely. Dust with icing sugar and serve on its own or with a little whipped cream.