A delicious mid-morning or afternoon treat.
Preheat oven to 175ºC.
Spray a Baker’s Secret 9” Springform Pan with cooking oil spray and set aside.
Place the butter and sugar in a large bowl and beat with electric handheld beaters until pale and creamy.
Add the mandarin rind and continue beating for a couple of minutes before adding the eggs one at a time, beating well between additions.
Fold in the combined flour, polenta and almond meal, alternating with the mandarin juice, with a large metal spoon until combined. Spoon into the pan.
Bake for 1 hour 15 minutes or until cooked through. Remove from oven and cool slightly on a wire rack before pouring over the syrup and serving with thick cream.
To make the mandarin syrup, place the sugar, juice, rind and ¼ cup water in a small saucepan and stir until the sugar dissolves. Simmer for 6-8 minutes or until reduced and thickened.
If the cake starts to brown too quickly, cover in foil.
Recipe provided by Baker’s Secret
Trending This Week