Soft and flavourful, light and moist, this mandarin orange infused cake will quickly become one of your favourite desserts. A perfect accompaniment to Nuvy’s Floral Nest tea infusion (visit our online tea shop at nuvys.com).
Serves 6/8 people
200g plain flour
200g unsalted butter
2 teaspoons bicarbonate of soda
The juice and zest of 3 mandarin oranges
In a medium size bowl, mix butter (at room temperature) and sugar with a hand mixer for a minute or so.
Add the eggs, the mandarin oranges juice and the zest and whisk until you get a creamy and lump-free dough.
Add the flour, the bicarbonate of soda and whisk well.
When everything reaches a creamy consistency, pour the mixture into a greased and floured mould.
Bake in the oven at 180 ° for about 25/30 minutes and if you see that the top is getting too dark, cover it with a sheet of kitchen foil (please note that baking time may vary depending on the type of oven you use).
To check if it is cooked, do the test by inserting a toothpick in the centre of the cake. The cake is ready when it comes out dry.
Let it cool before removing it from the mould, put it on a serving plate and decorate with icing sugar and mandarin segments (optional).