2 mandarins, peeled, segmented, halved lengthways
160 g (1 cup) wholemeal self-raising flour
50 g (⅓ cup) self-raising flour
80 g (½ cup) brown sugar or granulated sugar substitute
50 g almond meal
1½ tsp ground ginger
50 g light margarine, melted, cooled
1 large egg, lightly whisked
2 small mandarins, finely zested
125 ml (½ cup) freshly squeezed mandarin juice
1 tbsp low-fat milk
½ cup icing sugar for dusting, plus extra to serve
- Preheat oven to 160°C (fan-forced). Spray a 20cm (base measurement) cake tin with cooking spray. Line base and sides with baking paper. Arrange mandarin segments in base of tin.
- Put flours, sugar, almond meal and ginger in a large bowl and stir to combine. Add margarine, egg, mandarin zest and juice, and milk. Mix until combined. Spoon over mandarin segments and smooth the surface. Bake for 30 minutes or until cooked when tested with a skewer.
- Set cake aside in tin for 10 minutes. Turn out onto a wire rack to cool for a further 10 minutes. Dust with icing sugar, if you like. Serve warm or at room temperature.