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Mandarin Cake with Yogurt Icing

Food & Drink / Judesfood categories: Food & Drink Judesfood

Mandarin Cake with Yoghurt Icing
Recipe type: cake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Read directions through before takes 24 hours.
  • 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
  • 3 cups (840g) plain Greek-style (thick) yogurt
  • 1 cup (160g) icing (confectioner's) sugar, sifted
  • 1 cup (240g) mascarpone
  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.
  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!
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.


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