Ingredients Cake 3 mandarins
185 g butter, melted, cooled
1 cup caster sugar
1 1/2 cups SR flour
160 g icing sugar
50 g butter
1 lemon, juiced
Place the mandarins into a saucepan of water and boil for 30 minutes. Remove the mandarins from the pan and cool. Segment them and remove all the seeds then place the segments and the skin into the food processor and puree.
Preheat oven to 180C, grease and line a cake tin (I used a loaf tin).
Combine the flour, sugar, eggs, butter and mandarin puree in a bowl and mix well.
Pour the mixture into the loaf pan and bake for 50 mins. Leave the cake in the pan for 5 minutes. Then I like to take the cake out to remove the baking paper, then return the cake to the pan.
Meanwhile, prepare the syrup by placing the icing sugar, butter and lemon juice into a saucepan over low heat. Stir to combine until the butter has melted.
Using a skewer, poke some small holes in the top of the cake to allow the syrup to pour in.
Pour the syrup over the cake and leave until the syrup has seeped into the cake.