¾ cup unsalted butter or margarine, softened
1 cup superfine sugar (I used powdered sugar)
3 eggs, beaten
1½ cup all purpose flour
2 ¼ teaspoons baking powder
¼ teaspoon salt
½ cup ground almonds
Mandarin GLAZE Topping:
½ cups freshly squeeze mandarin juice
6-8 Tablespoons granulated sugar
powdered sugar to sprinkle on top
1. Grease a 7" inch round pan and line the base with wax paper or parchment paper.
2. Pare the rind from one mandarin and chop the rind finely. In a bowl, cream together the butter, sugar, and mandarin rind until pale fluffy. Gradually add the beaten eggs to the mixture, beating well after each addiction.
3. Gently fold in mixture of flour, baking powder and salt followed by the ground almonds. Spoon the mixture into the prepared pan. Bake in a preheated oven, 350ºF, for about 30-45 minutes or until a fine the center comes out clean. Leave to cool slightly.
4. Meanwhile, make the glaze. Put the mandarin juice into a small saucepan with the sugar . Bring to a boil and simmer for 5 minutes. Drizzle the warm (not hot) glaze over the cake until it has been absorbed, when cooled completely sprinkle with powdered sugar.
a) If you prefer, in step #2, chop the mandarin rind in a food processor with ¼ cup extra of powdered sugar .
b) I used my thumb and index finger to sprinkle the sugar on top instead of a sieve to get the appearance of chunks of sugar and preventing all the sugar from melting into the wet glaze.
Yield: Serve 8-10, one 7" cake