Small, quick sponge cake with mandarins and mandarin glaze

Ingredients for 1 servings:

• Butter or margarine for the mold
• ½ can tangerine(s)
• 125 g butter, soft
• 3 dashes lemon flavoring, alternatively 1 tbsp zest of an organic lemon
• 1 vanilla pod(s), including the pulp, alternatively 1 sachet of vanilla sugar
• 3 tbsp, heaped sugar
• 2 eggs, size M
• 130 g flour
• 1 tsp, heaped baking powder
• 3 tbsp, heaped powdered sugar
• 1 tbsp tangerine juice, more if desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

for a 20 cm springform pan or loaf pan

Preheat the oven to 175°C (top/bottom heat) (160°C fan/convection oven). Thoroughly grease a 20cm springform pan or loaf pan. Strain the mandarins, reserving the juice. Using a mixer, cream the softened butter, lemon flavoring, vanilla bean paste, and sugar until fluffy. Beat in the eggs one at a time. Then add the flour and baking powder, mixing in 2-3 batches. Finally, carefully stir in the mandarin orange pieces, pour the batter into the prepared baking pan, and smooth it down. Bake in the hot oven for about 30 minutes. Check with a skewer, as every oven heats differently. Once cooled, remove the cake from the pan and glaze it. To do this, mix the powdered sugar with 1 tablespoon of the juice until smooth; you may need to use a little more. Spread this glaze over the cake. Alternatively, simply sprinkle powdered sugar over the cake. Tip: I’ve also added a few tablespoons of chocolate chips or chopped nuts to the batter instead of fruit. Sponge cake is very simple and easy to vary. This cake is enough for us (two adults) for a weekend.