Ingredients
- 225 gflour
- 2 tspbaking powder
- 200 gsugar
- 2 x 312 g tinsStaffords Whole Mandarin Segments, drained
- 1lemon, zest only
- 1orange, zest only
- 3 XLfree range eggs, room temperature
- ½ tspsea salt flakes
- 60 mlmilk, room temperature
- 180 mlextra virgin olive oil (a top quality, fruity olive oil is very important here)
- For greasingolive oil spray
Made with Staffords
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Method
Preheat the oven to 180°C. Spray a 22 cm springform cake tin with olive oil spray, line the base with baking paper and spray again.
Whisk the flour and baking powder together in a medium bowl.
In the bowl of a stand mixer, combine the sugar with the lemon and orange zest and rub between your fingertips until moist and fragrant. Rubbing the zest into the sugar releases the oils that give the cake its flavour, so take your time.
Add the eggs and salt and, using the paddle attachment, beat on medium-high speed until very pale and thick. Beat in the milk, then gradually drizzle in the oil while beating.
Fold in the flour mixture until just mixed.
Arrange the drained mandarin segments over the base of the prepared tin. Gently pour the batter over, taking care not to dislodge your pattern.
Bake for 40 – 50 minutes, or until a cake tester comes out with moist crumbs attached.
Cool in the tin for 15 minutes, then invert onto a serving plate. Cut into slices and serve.
