Last week, I set off to make a Lemon Drizzle Cake from a Mary Berry recipe only to realise that we had no lemons! However, there were plenty of tangerines so I thought, why not have a go with them? I bet that will make a delicious cake and if it does, I’ll use it for the Guest post. It did and the friends I baked it for loved it so here it is, quick, easy and truly scrumptious!
The finished very sticky cake
When I squeezed the tangerines, I left all the little juice sacs in the juice (with a lemon drizzle, I usually sieve the juice) as I thought that would add to the flavour. It did but it has also meant that the top didn’t go crusty and crisp but stayed sticky and scrumptious – hence the title of this beautifully light and tasty cake. I baked it in a loaf tin but it could just as well be baked in a round tin. Just watch your timing.
Ingredients
Ingredients
For the cake
- 100g/4oz softened butter
- 175g/6oz caster sugar
- 2 large eggs
- 4-5 tbsps milk
- 175g/6oz self-raising flour, sieved with
- 1 teasp baking powder
- finely grated rind of 4 tangerines
For the sticky topping
- juice of all 4 tangerines
- 100g/4oz granulated sugar
How to do it
- Pre-heat your oven to 180C/350F/Gas 4
- Line your loaf tin with greaseproof paper or a ready prepared lining case as I have. See the ingredients photo.
- Put all the ingredients, except the flour mixed with the baking powder, into your mixing bowl and mix lightly.
All ingredients except the flour and baking powder
Add the flour mix
- Add the sieved flour mix and beat well with a hand mixer for about 2 minutes until it is all light and fluffy. You may need to scrape the grated rind from your mixer blades and stir them back into the mixture. I did.
Beat all the ingredients together
- Pour the mixture into the tin and smooth over the top.
Level the mixture off
- Bake in the oven for about 45 mins or until a skewer comes out clean.
- Now is the time to make the topping: Mix the juice of the 4 tangerines, (sieved if you wish but the result will be less sticky) with the granulated sugar.
Tangerine juice with all the juice sacs with the granulated sugar stirred in
The baked cake and the tangerine juice
- When the cake is ready, spoon the sugary juiciness over the cake, letting some run down inside the greaseproof paper and making little holes with your cocktail stick to help the juice soak in.
Spooning the juice over the still hot cake
- Leave the cake to cool completely in the tin.
- Turn out and remove the paper when properly cold.This is light and lovely as a piece of cake and delicious as a dessert, cold or re-warmed, served with Cornish clotted cream if you can get hold of some.
Served warm or cold with Cornish Clotted Cream
This recipe was first posted as a guest post for Choc Chip Uru. Here is the introduction I wrote then:
“I have been a fan of Choc Chip’s fabulous blog ever since I discovered blogging three years ago and started my blog mybeautifulthings where I record three things every day that have pleased me in some way. I also have lots of recipes as I have always loved cooking and now love sharing beautiful food with my lovely readers. I have Guest posted for Uru before and was delighted to be able to do so again as she does her end-of-Year 1 university exams – Good luck with them all, Uru!”