Makes one loaf tin cake and is simply gorgeous!
Ingredients:
3/4 cup raw sugar
Rind of 2 tangerine – avoid the white pith
Flesh of one tangerine
2 medium eggs
½ cup rice bran oil
½ tsp salt
½ cup thick natural yoghurt
1 ½ cups plain flour
2 tsps baking powder
Method:
Preheat oven to 180 C, on fan bake. Grease and line a loaf tin with baking paper.
In the bowl of a food processor, blend the sugar and citrus rind until the rind is chopped very small. Add the tangerine flesh. Blend until smooth.
In a mixing bowl beat the egg and sugar/citrus mix together until it is thick & creamy. Add the oil and salt and continue beating until mixed.
Stir through the yoghurt. Fold in flour and baking powder and combine until just mixed (over-mixing will produce a tougher, drier cake).
Scrape the batter into the tin, smooth the top if need be for a better looking loaf cake at the end.
Bake for 35-45mins, until a skewer comes out clean. Leave for 10 minutes to cool before turning out of tin.
Ice with vanilla and citrus zest frosting, or not.
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