Mandarin Yoghurt Loaf Cake

Mandarin yoghurt loaf cake

January/February is “kinnow” (mandarin) season in Pakistan. Unfortunately, that’s the only time of year you’ll find this delicious fruit here. I’m still not quite used to the availability of food only when it’s in season; back in London, both off-season farming and exports mean you can find most things all year round.

Mandarins, known in Pakistan as “Kinnow”

When I was growing up, my mum would always add grated orange peel to plain cakes, and it became her sort-of trademark flavour. All of my school friends would pop by after school and mum would generously serve them large slices.  As I was remembering this while writing this post, I realised its been years since my mum has baked a cake… Maybe not since those days when I came home with friends everyday after school a lifetime ago. I’ve made a mental note to ask her to do so the next time I’m visiting her. Who knows, maybe her’s will be the first guest post on my blog

Ingredients (recipe adapted from Betty Crocker)

1.5 cups plain flour
2 tsp baking powder
3/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
3/4 sugar
3/4 cup plain yoghurt
1/2 cup vegetable oil
2 tsp grated mandarin peel
1 tsp vanilla essence

Start by sifting together the dry ingredients in a bowl (flour, baking powder, salt, cinnamon and nutmeg). Separately, whisk together the sugar, yoghurt, oil, mandarin peel and vanilla essence.

Now, stir the dry ingredients into the wet and that’s your batter ready.

Preheat your oven at 175 degrees celsius (350 degrees farenheit) and line a loaf tin with parchment paper. Pour in the batter (it will only fill the pan around 1/3 of the way). Bake on the middle shelf of your oven for approximately 35 minutes (or until a toothpick inserted comes out clean).

Leave to cool for 10 minutes, then serve away!

Mandarin yoghurt loaf cake

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