Mandarin and Grapefruit Cake by Rev. Carol A. Ingle AKA Raven

[Dept of PMM Artists & things]

Mandarin and Grapefruit Cake

Preparation time: 20 mins
Cooking time: 45 mins
Ring cake: 1

125g butter, chopped
2/3 cup caster sugar
2 eggs
150g chopped whole mandarin and 175g chopped whole grapefruit or a selection of citrus fruit (see tip)
3/4 cup coconut cream
1/4 cup desiccated coconut
1/2 cup finely ground semolina
1 1/4 cups self-raising flour

Method

1. Preheat the oven to moderate (180C). Brush a deep, 23cm fluted ring tin with melted butter or oil. Place the chopped butter, caster sugar, mandarin, eggs and grapefruit into a food processor. Process in short bursts until the mixture is almost smooth.

2. Add the coconut cream, coconut, semolina and flour. Process until smooth. Pour the mixture into the prepared tin. Bake for 35-40 minutes, or until a skewer comes out clean when inserted in the centre of the cake.

3. Set aside for about 5 minutes before turning onto a wire rack to cool. Serve the cake warm, dusted with icing sugar or drizzle with citrus syrup (recipe follows). Pour the hot syrup over the cooled cake and allow to soak in. Serve with a dollop of thick cream.

Tip: When chopping fruit, cut and discard the pith first; chop the peel and flesh, then weigh. This cake keeps for up to 4 days in an airtight container. It may also be reheated in a microwave.

Citrus syrup

* 1 1/2 cups caster sugar
* 1/3 cup lemon, lime, orange or mandarin juice
* 1/3 cup water
* 3 strips of rind (use any citrus fruit)

1. Combine all the ingredients in a pan. Stir over low heat, without boiling, until the sugar is dissolved. Bring to the boil, reduce the heat and simmer for about 12-15 minutes, or until slightly thickened.

2. Remove the rind and pour the hot syrup over the cake.