recipes_Australia_Issue_130_May_2017

+ LEMONS To yield extra juice

from fruit, microwave on High

(100%) in 30-second bursts until

warm, before juicing.

+ MANDARINS Choose fruit that

feels heavy for its size and without

soft patches.

+ ORANGES You’ll need 1 large

orange per ½ cup of juice required.

TIPS & TRICKS

24 recipes+ MAY 2017

family baking

Mandarin &

Passionfruit Cake

SERVES 10 PREP 25 minutes + cooling

COOK 55 minutes COST $2 a serve

⅓ cup firmly packed brown sugar

3 mandarins, segmented

125g butter, at room temperature

1 cup caster sugar

2 eggs, at room temperature

1¾ cups self-raising flour

½ cup milk

⅓ cup passionfruit pulp

¾ cup cream, whipped

1 Preheat oven to 180ºC/160ºC fan-forced.

Grease and line base and sides of a 20cm

(base measurement) round cake pan with

baking paper. Sprinkle brown sugar over

base of prepared pan. Arrange mandarin

segments, in a single layer, over sugar.

2 Using an electric mixer, beat butter and

caster sugar in a bowl until pale and

creamy. Add eggs, one by one, beating well

after each addition. Sift flour over butter

mixture. Add milk and passionfruit; stir to

combine. Carefully spread mixture over

mandarins in prepared pan; level surface.

3 Bake cake for 55 minutes or until a skewer

inserted at centre comes out clean. Cool in

pan for 5 minutes, then turn out, top-side

up, onto a wire rack to cool completely.

4 Using a large serrated knife, cut cake

in half horizontally. Place the base piece

of cake on a large serving plate. Spread

with cream. Top with mandarin-topped

piece of cake.