• Brittany Aldridge

3 Step Mandarin & Macadamia Cake

Fluffy white cake perfumed with mandarin and topped with cream cheese icing, macadamia nuts and cinnamon. This flavour pairing is great way to amp up your regular white cake, and the cream cheese icing is oh so delectable. To make this even better, this is another one of my 3 step recipes! So what are you waiting for? Get baking!


INGREDIENTS

  • 450g (3 cups) self-raising flour

  • 150g (1 cup) plain flour

  • 1 teaspoon of cinnamon

  • 440g (2 cups) caster sugar

  • 6 eggs, at room temperature

  • 1 teaspoon of salt

  • 300g butter, cubed, at room temperature

  • 310ml (1 1/4 cups) milk

  • 1 mandarin zested

  • 3 teaspoons vanilla essence

  • Melted butter, to grease


For the cream cheese icing:

  • 200 grams of cream cheese, softened

  • 1 tablespoon of milk

  • 1/2 cup of icing sugar

  • 1 teaspoon of cinnamon

  • 10 macadamia nuts, roughly chopped some whole


INSTRUCTIONS

  • Preheat oven to 140°C Fan forced (160°C or 285°F). Grease a cake tin with butter then line it with baking paper and set aside.

  • Step 2: In a large bowl and an electric hand mixer, beat butter, vanilla and sugar for 2 minutes until creamy and light, then beat in eggs, milk and mandarin zest. With a spatula or wooden spoon fold in the remaining cake ingredients until the mixture is just combined. Pour into the cake tin then put the cake in the oven. Bake for 2 1/2 hours or until skewer comes out clean. Cool on rack for at least an hour before icing.

  • Step 3 Icing the cake: In a large bowl and an electric hand mixer, beat cream cheese until smooth (about 1 minute), add the zest, milk, and sugar then beat for a further minute or until the mixture is light and fluffy. Smooth and swirl the icing on top of the cake with an offset spatula or the back of a spoon. Sprinkle with macadamia nuts, cinnamon and serve!

Notes:

  • The cake can be made ahead, tightly wrapped in cling wrap and iced up to 3 days later. Once made, consume within a week.

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