2 tsp baking powder
2 x 312g tins Staffords Whole Mandarin Segments, drained
1 lemon, zest only
1 orange, zest only
3 XL free range eggs, room temperature
½ tsp sea salt flakes
60ml milk, room temperature
180ml extra virgin olive oil (a top quality, fruity olive oil is very important here)
Preheat oven to 180°C.
Spray a 22cm springform cake tin with olive oil spray.
Line the base with baking paper and spray again with olive oil spray.
In a medium bowl, whisk the flour and baking powder to combine.
In the bowl of a stand mixer, combine the sugar, lemon and orange zest.
Rub the mixture between your fingertips until it is moist and fragrant.
By rubbing the zest into the sugar you release the oils that add incredible flavour to the cake so spend time on this step.
Now add the eggs and salt and using the paddle attachment, beat on medium-high speed until very pale and thick.
Beat in the milk. Gradually drizzle in the oil while beating.
Fold in the flour mixture until just well mixed.
Arrange drained mandarin segments over the base of the prepared tin.
Gently pour the batter over the citrus in the pan being careful not to dislodge your mandarin pattern.
Bake for 40-50 minutes or until a cake tester comes out with moist crumbs attached.
Cool in the pan for 15 minutes, then invert the cake onto your chosen serving plate.
Cut cake into slices and serve.