About this recipe:An especially moist mandarin orange cake drizzled with a luscious coconut walnut sauce. The citrus of the oranges blends beautifully with a hint of vanilla and the gorgeous maple flavour of dark brown soft sugar flavours the topping of delicate coconut and crunchy walnuts perfectly.
125g plain flour
200g caster sugar
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon vanilla extract
420g tinned mandarin oranges, drained
125g chopped walnuts, divided
170g dark brown soft sugar
3 tablespoons milk
40g desiccated coconut
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Method Prep:20min › Cook:35min › Ready in:55min
Preheat oven to 180 C / Gas 4. Grease and flour a 20cm square cake tin.
In a large bowl mix the flour, sugar, bicarb and salt. Make a well in the centre and add the egg, vanilla, mandarin oranges and one half of the chopped nuts.
Pour mixture into prepared cake tin and bake in the preheated oven for 30 to 35 minutes, or until a skewer inserted into the cake comes out clean.
While the cake is baking, prepare the sauce. In a medium saucepan, combine dark brown soft sugar, milk and butter. Bring to the boil and stir in coconut and remaining chopped nuts. While still hot, pour over cake as soon as it comes out of the oven.