One bite into this tangy and buttery rich cake, paired with some mild flavoured tea is enough to give you a refreshing feel on a lazy summer afternoon. The cake being plain keeps it light yet rich with the addition of chocolate chips to it. Since citrus could be easily paired with a variety of flavours, you can try different combinations with cardamom, saffron or some nuts. If you want to relish only the Mandarin flavour then bake it plain and serve it with some freshly whipped cream. Since orange and dark chocolate is one of the popular combinations I went ahead with folding some chocolate chips into the batter.
Whether it be a celebration, tea time snack or even to gift someone, this is a great and easy-to-make cake with a beautiful light texture for any occasion.
Flour – 1 ½ cups
Baking powder – 1 tsp
Salt – ¼ tsp
Butter – ¾ cup
Granulated Sugar – ¾ cup
Eggs – 2
Yogurt – ¼ cup
Mandarin Juice – ½ cup
Mandarin Zest – 1 tsp
Vanilla – 1 tsp
Chocolate chips – ¼ cup
- Preheat the oven to 200°C. Grease a 9-inch round pan and keep aside.
- In a large bowl whisk the flour, baking powder and salt.
- In another bowl cream the butter and sugar until it’s light and fluffy.
- Add the eggs into the creamed mixture one at a time and combine well after each addition.
- Whisk in the yogurt into the mixture with vanilla essence.
- Mix in the flour mixture in portions into the wet mixture alternating with the mandarin juice, beginning and ending with the flour.
- Gently fold in the zest and chocolate chips into batter.
- Pour the batter into the greased tin and sprinkle some more chocolate chips on the top and bake it at 180°C till a wooden skewer inserted in the centre comes out clean.