I have a secret. I have never understood why cakes would be baked in a weird doughnut ring. Is it just so you can fill it with fruits? Does it just mix up the usual plain round cake? Or is there something I’m missing?
Thankfully, this cake is beautifully coloured, wonderfully sweet and very low in fat. Mandarins are what is in season, but the original cake from skinny bitch used orange juice. I actually used 3/4 mandarin and 1/4 lemon juice, for a bit of zingy flavour. OK, I just didn’t have enough mandarins to make a full cup – it’s surprisingly difficult!
This cake is a little bit of spring on a plate, a little doughnut of love, shaped uselessly in an O, a mouth of surprise as if the cake is shocked to be eaten.
* Note – I used low GI cane sugar, ¾ cup mandarin + ¼ cup lemon juice