This website requires Javascript for optimum viewing purposes. Please enable javascript in your browser.

Facebook Twitter Instagram

Anna Heinrich

X Hey lover, do you want more love in your life? Yes No I am so happy you are full to the brim with LOVE!    I really want to add your love pool and share what I love with you LOVE   IS ALL YOU NEED!I cannot wait to send you some extra LOVE each and every month!
X Anna Heinrich Love

I cannot wait to send you some extra LOVE each and every month! From my favourite fashion trends, amazing recipes, fun adventures you may wish to embark on, advice on how more love into Your life and so much more! So what are you waiting for?

Sign up to receive updates from me.

X Anna Heinrich Love

I really want to add to your love pool and share what I love with you - like the latest in my favourite fashion trends that you may also love, the best travel adventures you may want to embark on too, where and what I love to eat and so much more, as well as some special offers that I only share with my community of lovers! Want in?

Sign up to receive updates from me.


Mandarin Cake with Yogurt Icing

Food & Drink / Judesfood categories: Food & Drink Judesfood

Mandarin Cake with Yoghurt Icing
Author: 
Recipe type: cake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Read directions through before making....it takes 24 hours.
Ingredients
  • 4 medium mandarins (360 g) (I used tangerines, clementines would be even better, weigh them for accuracy.)
  • 175g unsalted butter, chopped
  • 1½ cups (330g) caster (superfine) sugar
  • 3 eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup (90g) almond meal (ground almonds)/flour
  • 1½ cups (225g) plain (all purpose) flour, sifted
  • 2 teaspoons baking powder, sifted
  • FOR THE ICING:-
  • 3 cups (840g) plain Greek-style (thick) yogurt
  • 1 cup (160g) icing (confectioner's) sugar, sifted
  • 1 cup (240g) mascarpone
Instructions
  1. TO MAKE THE YOGHURT ICING
  2. Place the yoghurt in a large sieve lined with a double layer of muslin.
  3. Gather up the edges and tie with a string to enclose.
  4. Place the sieve over a large bowl to collect any moisture and refrigerate overnight (for 24 hours) or until mixture is firm.
  5. TO MAKE THE CAKE
  6. Preheat oven to 160 degrees.
  7. Place the unpeeled mandarins in a small saucepan and cover with water.
  8. Place over hight heat and bring to the boil.
  9. Reduce the heat to low, cover with a round of baking paper and weigh down with a small plate to submerge the mandarins.
  10. Cook for 20 mins or until tender .
  11. Remove from the water and cool slightly.
  12. Place in food processor and process to a purée.
  13. Set aside.
  14. Place the butter and sugar in the bowl of an electric mixer and beat for 8 minutes or until pale.
  15. Add the eggs , one at a time, beating well after each addition.
  16. Add the vanilla, almond meal, flour, baking powder and processed mandarin and mix until just combined.
  17. Spoon into the base of a lightly greased 26cm-round shallow cake tin lined with non-stick baking paper and smooth the top with a palette knife.
  18. Bake for 50 minutes or until cooked when tested with a skewer.
  19. Cool in the tin for 10 minutes before turning out onto wire rack to cool completely.
  20. Place the prepared yoghurt in a large bowl with the icing sugar and mascarpone and whisk until combined. Using a palette knife, spread the icing over the cooled cake to serve.
  21. ENJOY!
Notes
Refrigerate until ready to serve.
You can make the drained yoghurt up to 5 days in advance. store in an airtight container in the fridge.

OLYMPUS DIGITAL CAMERA


Leave a comment

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe:  



Thank you for sighning up lover!

You Will Shortly Receive A Confirmation Email, But In The Meantime Let’s Get Social...