This is a lovely cake for those wanting to dip into an orangey heaven filled with mandarin segments. Perfect for Cherry blossom season.
2 teaspoons chia seeds
90 ml (6 tablespoons) boiling water
100 g (½ cup) coconut oil
110 g (½ cup) sugar
½ teaspoon vanilla extract
½ teaspoon orange zest
175 g (¾ cup) canned mandarin segments
¾ cup mandarin syrup (from the can) with orange juice to make up the difference
1 teaspoon vinegar or lemon juice
315 g (2 cups) flour
1 tablespoon of baking powder
½ teaspoon salt
75 g (½ cup) confectioners/icing sugar
2 teaspoons lemon juice
¼ teaspoon orange zest
A few drops vanilla extract
- Preheat the oven to 200 °C (400 °F).
- Grease and flour a bunt tin.
- In a heatproof cup, whisk the chia seeds into the boiling water and leave to soak until thickened, about 5 minutes. Whisk again to remove any clumps.
- Melt the coconut oil, put it into a mixing bowl and whisk in the sugar, vanilla extract, orange zest, mandarin segments, mandarin syrup, vinegar or lemon juice, and chia seeds. Set aside.
- In a clean bowl, combine the flour, baking powder, and salt.
- Using a large, shallow metal spoon or firm spatula, cut and fold the flour into the wet ingredients until just combined. Remember to reach into the bottom of the bowl. Turn the bowl after each fold so that the ingredients are equally distributed. Work quickly and lightly. Alternatively, beat for a few seconds with an electric beater on low speed, and finish with a few folds using a spatula to reach the bottom.
- Pour the batter into the bunt tin making sure the batter is equally divided. Set the bunt tin on a pizza tray to prevent spills dropping onto the oven floor, and immediately slide into the oven.
- Bake until a skewer inserted through the cake comes out clean, and the cake lifts away from the edges of the bunt tin, about 35-40 minutes.
- Take out of the oven, and leave to cool for five minutes.
- Loosen the cake from the edges of the bunt tin using a narrow spatula. Carefully turn over and let the cake gently fall onto a cooling rack. When the cake is still slightly warm, transfer to a plate.
- Mix the icing sugar with the lemon juice, orange zest, and vanilla extract, and brush evenly over the top of the warm cake while letting it drip down the sides.