A wonderful moist gluten-free afternoon tea cake.
Mandarins, or naartjies as they are known in South Africa, are the perfect combination of sweet and tangy and in this recipe we are boiling the whole fruit before blitzing them into a purée and folding them into the cake batter. This ensure a very moist cake.
I love the crunch of the drizzle which I made into a syrup using the naartjie/mandarin juice. If you don’t feel like making a syrup you can mix the juice of 1 mandarin with 100g granulated sugar and spread over the cake while the cake is still hot.
Seasonal Swaps: You can use an orange, satsumas or tangerines too.