Mandarin Custard Cake

Mandarin Custard Cake

This is a fabulous winter dessert for a casual meal. Pudding cake recipes have been around for many years, but a new take on the classic is to use mandarins to make it.We have added some peel and some grated ginger for a headier taste. Clementines or tangerines work well too. Serve warm or cold. These are made individually although you can make a single large one—but if you do, bake it about 7 to 10 minutes longer.
Ingredients:
1 cup (250 mL) light cream or milk
2 tbsp (30 mL) unsalted butter, softened,
½ cup (125 mL) sugar
1 tbsp (15 mL) grated mandarin rind
2 tsp (10 mL) grated fresh ginger
3 eggs, separated
3 tbsp (45 mL) all-purpose flour
3 tbsp (45 mL) cocoa powder
Pinch salt
1 tbsp (15 mL) icing sugar

Directions:                                                                                       Preheat oven to 350°F (180°C). 

Heat mandarin juice in a pot over medium heat and reduce to ¼ cup (60 mL), about 8 to10 minutes. Cool. Combine mandarin juice and cream and reserve. 

Beat butter using an electric mixer or food processor until light. Gradually beat in sugar until light and fluffy. Beat in mandarin rind and ginger then egg yolks 1 at a time. 

Combine flour and cocoa powder in a bowl. Add one-third of flour-cocoa mixture into batter, alternating with half of reserved cream mixture. Mix well after each addition. 

Beat together egg whites and salt in a separate bowl until soft peaks form. Fold into batter. 

Divide batter between 4 greased 4½-inch (11-cm) ramekins. Place ramekins in a baking pan and fill pan with hot water halfway up the sides of the ramekins. 

Bake for 18 to 20 minutes or until top is set (the centre of the cake will still be liquid). Sift icing sugar overtop and serve hot. 

Serves 4