Whole citrus cake with whipped blueberries and cream yoghurt
This is a wonderfully simple cake, an excellent bake to have up your sleeve. The only real prep is briefly boiling the mandarins which softens and sweetens them, which allows you to add them whole to the cake mix, pith and all. I’ve developed this recipe in partnership with Tamar Valley Dairy and their new The Creamery Yoghurt that now come in very handy 150 g pouches, which is the perfect amount to create the fluffiest most delectable whipped yoghurt topping to serve with this cake. A slice of cake, a dollop of whipped yoghurt and a spoonful of blueberry compote and you have yourself what is a very lovely cake indeed.
Whole citrus cake with whipped blueberries and cream yoghurt
An incredibly easy to make cake that makes fantastic use of winter citrus! Throw it all in a blender, then bake. But the real star is this whipped yoghurt topping, it's fluffy and sweet and a gorgeous addition to this cake.
Ingredients
Whole citrus cake
- 4 mandarins equating to approximately 375 g total weight once boiled
- 250 g almond meal
- 1 tsp baking powder
- 100 g sugar
- 4 eggs
Whipped yoghurt topping
- 1 x 150 g pouch of Tamar Valley Dairy The Creamery Blueberries & Cream Yoghurt
- 100 ml thickened cream
Blueberry compote
- 1 x 125 g punnet of blueberries
- 1 tsp honey
- 1 tbsp mandarin juice you can also use lemon juice
Instructions
Whole citrus cake
- Preheat the oven to 180c fan-forced/200c conventional. Line a 9×5” loaf tin with baking paper.
- Wash and scrub the mandarins under hot water. Boil for 20 minutes or until you can pierce them easily with a toothpick. Allow to cool enough to handle then cut in half and remove any seeds.
- Using a food processor, blend the mandarins (pith, skin and all!) to a purée. Add the almond meal and baking powder and blend again to combine.
- Finally add the sugar and the eggs and blend for about 30 seconds until everything is really well mixed.
- Pour the mixture into your loaf tin and bake for 45-50 minutes or until a toothpick comes out clean when inserted. Allow to cool in the tin for 15 minutes before removing and cooling on a wire rack.
Whipped yoghurt
- For the whipped yoghurt topping, combine the ingredients in a stand mixer and whisk until thickened, with stiff peaks. Set aside until ready to use.
Blueberry compote
- For the blueberry compote, combine the ingredients in a small saucepan and bring to a boil then cook over a medium heat for 10 minutes until the blueberries have released their juices and the sauce is jammy. Remove from the heat and allow to cool before serving.
- Once the cake is cooled, serve slices with the whipped yoghurt topping, and blueberry compote.
