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Thursday, March 28, 2013

Mandarin Orange Butter Cake

My mum's last batch of mandarin oranges left after the CNY turning tasteless and dried.   I managed to salvage several fruits to obtain enough of its' juice and flesh to bake this cake.  Cake turns out buttery, soft and moist.

[use 4" x 8" loaf pan]
200 gm butter
130-150 gm castor sugar
1/4 tsp salt
4 eggs
80 ml mandarin orange juice
flesh of 1 mandarin orange - cut small pieces
200 gm cake flour sifted together with 2 tsp baking powder
  1. Cream butter with sugar until light and fluffy.  
  2. Add in one egg at a time, beat well after each addition.
  3. Fold in sifted flour in 3 batches alternating with orange juice.
  4. Fold with spatula until well combined.
  5. Pour half batter into a lined [base only] and greased loaf pan [greased and sprinkle some flour all over the sides of pan].  Spread half of the orange flesh over batter, then pour in balance batter.
  6. Spread again orange flesh all over batter.
  7. Bake in preheated oven at 180 degrees C for 40-45 minutes or test with skewer.  Its ready when the skewer comes out clean.   


Phong Hong said...

Kimmy, This cake looks good! Not bad lah, you manage to use the leftover Mandarin oranges. I usually end up throwing them when they are all dry and shrunken.

kimmy said...

Hi PH, should have baked this cake soon enough. Threw away quite a number cos' they have turned dried and tasteless which is no point to use them for cakes.

Anonymous said...

Hi Kimmy, tried ur recipe n it was delicious! Thanks for sharing...


Kimmy said...

Hi HK, thanks for your feedback. So we need not worry about leftover Mandarin oranges after CNY...hehehe!

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