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.

Ingredients

[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.