Mandarin Cake with Yogurt Icing
Food & Drink / Judesfood categories: Food & Drink Judesfood
Mandarin Cake with Yoghurt Icing
Author: Donna Hay
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
- TO MAKE THE YOGHURT ICING
- Place the yoghurt in a large sieve lined with a double layer of muslin.
- Gather up the edges and tie with a string to enclose.
- Place the sieve over a large bowl to collect any moisture and refrigerate overnight (for 24 hours) or until mixture is firm.
- TO MAKE THE CAKE
- Preheat oven to 160 degrees.
- Place the unpeeled mandarins in a small saucepan and cover with water.
- Place over hight heat and bring to the boil.
- Reduce the heat to low, cover with a round of baking paper and weigh down with a small plate to submerge the mandarins.
- Cook for 20 mins or until tender .
- Remove from the water and cool slightly.
- Place in food processor and process to a purée.
- Set aside.
- Place the butter and sugar in the bowl of an electric mixer and beat for 8 minutes or until pale.
- Add the eggs , one at a time, beating well after each addition.
- Add the vanilla, almond meal, flour, baking powder and processed mandarin and mix until just combined.
- 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.
- Bake for 50 minutes or until cooked when tested with a skewer.
- Cool in the tin for 10 minutes before turning out onto wire rack to cool completely.
- 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.
- 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.
You can make the drained yoghurt up to 5 days in advance. store in an airtight container in the fridge.
