Makes one loaf tin cake and is simply gorgeous! 

 

Ingredients:

3/4 cup raw sugar 

Rind of 2 tangerine – avoid the white pith 

Flesh of one tangerine 

2 medium eggs 

½ cup rice bran oil 

½ tsp salt 

½ cup thick natural yoghurt 

1 ½ cups plain flour 

2 tsps baking powder 

Method:

Preheat oven to 180 C, on fan bake. Grease and line a loaf tin with baking paper. 

In the bowl of a food processor, blend the sugar and citrus rind until the rind is chopped very small. Add the tangerine flesh. Blend until smooth. 

In a mixing bowl beat the egg and sugar/citrus mix together until it is thick & creamy. Add the oil and salt and continue beating until mixed. 

Stir through the yoghurt. Fold in flour and baking powder and combine until just mixed (over-mixing will produce a tougher, drier cake). 

Scrape the batter into the tin, smooth the top if need be for a better looking loaf cake at the end. 

Bake for 35-45mins, until a skewer comes out clean. Leave for 10 minutes to cool before turning out of tin. 

Ice with vanilla and citrus zest frosting, or not. 

 

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