Sticky Mandarin Loaves
November 20th, 2009
I’m busy with preparations for Eid Al-Adha, searching for recipes and baking. These loaves are not for Eid, I made them to try my new mini pans. I’m in love with these mini pans, they are so cute!
Let’s make Sticky Mandarin Loaves:
Preheat oven to 320 °F (160 °C). Grease twelve 1/2 cup (125 ml) capacity loaf or friand pans. Place on an oven tray.
1. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy.
2. Add eggs, one at a time, beating well between each addition.
3, 4. Add mandarin rind, almond meal, flour, baking powder and yogurt and stir to combine.
5, 6. Spoon evenly among pans and smooth over.
7. Bake for 15 minutes or until a skewer inserted in the center comes out clean. Turn onto a wire rack to cool completely.
8. Combine the extra sugar, lemon and mandarin juice in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 2-3 minutes or until syrup thickens. Remove from heat and set aside to cool slightly. Pour evenly over each cake and set aside to cool slightly. Top with sugar and peel to serve (I topped with almond flakes).
Sticky Mandarin Loaves
From: taste.com.au / Servings: 12 Loaves
PDF Text Only / Print With Images
| 125 g butter, softened
1 cup (215 g) caster sugar 3 eggs 1 tbsp finely grated mandarin rind 1/2 cup (55 g) almond meal 3/4 cup (115 g) plain flour 1/2 tsp baking powder 1/3 cup (60 g) natural yogurt 1/2 cup (100 g) caster sugar, extra 1/4 cup (60 ml) lemon juice 1/4 cup (60 ml) mandarin juice White sugar, to sprinkle Shredded mandarin peel, to decorate |
Preheat oven to 320 °F (160 °C). Grease twelve 1/2 cup (125 ml) capacity loaf or friand pans.Place on an oven tray.
Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add eggs, one at a time, beating well between each addition. Add mandarin rind, almond meal, flour, baking powder and yogurt and stir to combine. Spoon evenly among pans and smooth over. Bake for 15 minutes or until a skewer inserted in the center comes out clean. Turn onto a wire rack to cool completely. Combine the extra sugar, lemon and mandarin juice in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 2-3 minutes or until syrup thickens. Remove from heat and set aside to cool slightly. Pour evenly over each cake and set aside to cool slightly. Top with sugar and peel to serve (I topped with almond flakes)
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Notes and Tips
I halved the recipe, used (150 ml) capacity mini loaf pans and got four loaves.
I topped the loaves with almond flakes.
What a beautiful presentation! I love the dish!
this cake looks so cute! bet it tasted delicious too!
Simplylife: Thank you for your nice comment!
tasteofbeirut: Thanks!