Thus the Mandarin Syrup Cake came to life.
Sometimes happiness in life is taking a good look at the bounty and beauty all around you and making the most of it. That's where the sweetness is.
|The photo really doesn't do this moist cake much justice|
3/4 cup caster sugar
1/4 cup butter, softened
2 tablespoons sour cream
1/2 cup milk
1 teaspoon vanilla essence
3/4 cup plain flour
3/4 cup wholemeal plain flour
1 tsp baking powder
3 mandarins, zest only
- Preheat oven to 180 degrees Celsius and line an 8 x 4 inch loaf tin with baking paper.
- In a large bowl cream the butter and sugar, then stir in egg and sour cream, followed by the milk and vanilla essence.
- In another bowl mix together flours, zest and baking powder, I used a whisk to make sure there were no lumps.
- Add dry ingredients to butter mixture, beat until smooth.
- Pour batter into lined tin and place in the oven.
- Bake until a skewer inserted into the middle comes out clean, about 45 minutes to an hour.
- Remove from oven and spoon glze (recipe follows) over warm cake.
- Allow to cool in pan for about 5 minutes and then cool on wire rack still in paper.
- Store in an airtight container. I left it wrapped in the baking paper to maintain the moisutre of the cake.
The cake is now safely tucked into my bag ready for sharing at work tomorrow and I only have about 2 kilograms of mandarins to finish in the next three days!
|This beautiful blossom certainly stood out in the|
grey rainy morning on my way to work today.