Also known as clementines, mandarins are a little understated in the citrus world I think. They’re not as big and impressive as an orange, not as glam as a grapefruit, and are without the universal appeal and appreciation that lemon and limes attract. But, the humble mandarin has a load of great qualities. Delicious. Portable. Easy to eat – I mean it’s like mother nature has pre-sliced this little delight for us and wrapped it in a gorgeous orange coat. Did I mention delicious? They also bring a little more excitement as a flavour than traditional orange.
The fact that they are in season right now (in Australia) is no accident. Mandarins are loaded with vitamin C and vitamin A. These two vitamins are major contributors to our immune system, improving our general immunity and also helping to reduce the severity and duration of colds. They also have a lovely amount of fibre, helping to keep our digestive system happy.
Mandarins are a delicious and slightly unexpected flavour in cooking and baking. I was super excited to come across a recipe for mandarin cake by the goddess herself Nigella Lawson, which I have adapted to make this lovely rendition. It’s gluten free, dairy free and gorgeously moist. It would work just as nicely with oranges if you prefer. I have also used some of Loving Earth’s chocolate to top this off. And because it is so wonderful and I love you all so much, after the recipe below I will let you know how you can win an entire box of 11 bars of their gorgeous raw, organic, fair-trade chocolate – wooo! Thank you Loving Earth for your generosity. And delicious chocolate!
Spiced Mandarin Cake with Super Simple Icing
3 large or 5 small mandarins (around 350g)
6 free range …