INGREDIENTS
- Butter for greasing the tin
- 1 tsp sugar for the tin
- 3 mandarins
- 125gm butter
- ¾ cup sugar
- 1 tbsp mandarin juice
- 1 tsp vanilla essence
- 1 tsp bi-carb soda
- Zest of 1 mandarin
- Pinch salt
- 1 egg
- ¼ cup milk
- ½ cup flour
DIRECTIONS
- Preheat Air Chef to 180C for five minutes.
- Coat the inside of 2 x 8cm spring form baking tins with butter and sugar.
- Thinly slice the mandarins and place them into boiling water. Simmer for 10 minutes, drain and place on a paper towel to dry.
- Using the leaf beater attachment on the PowerMix Planetary Bench Mixer, cream butter and sugar on speed setting 6 until lightened in colour and fluffy, approximately 4 minutes.
- Add the juice, vanilla, bi-carb, zest and salt. Whisk together until just combined, approximately 1 minute. Now mix in the egg, flour and milk. Mix until just combined.
- Place slices of mandarins on the bottom of the coated tin, then fill with the batter
- Place filled tin into the Air Chef air frying oven and cook for 30 minutes or until an inserted skewer can be removed cleanly. Allow to cool on a cake rack.
Tip: Place a piece of tin foil on top of the cake to prevent burning half way through the baking process.