Everytime I get groceries I feel like I have two choices: buy the cheap bulk package and resign myself to eating the same thing all week (and there’s still a chance it’ll go bad before I can get through it all), or buy the cutesy single-friendly sized portion for about double the prize. Which, when you’re a twenty-something single like me, is sort of a lose-lose situation.
I have the same dilemma with baked goods – I love baking, but it’d be nice to be able to enjoy a piece of cake without having to reluctantly munch on the stale left-overs a week later. So I’ve been on a bit of a mission lately, trying to find recipes that can be scaled down to single-friendly versions (and aren’t microwavable mug cakes). I figured I’m likely not the only one out there with this issue, so I thought it might be nice to share my experiments here!
This mandarin cake was the result of another bulk buying issue – a few weeks ago, I bought some mandarins (and by some, I mean a kilo because that’s the smallest size they came in) and then consequently forgot to take them to work with me like every single day. Cue this delightful little cake!
It’s super fast to throw together and just the right size for me – I’ve been cutting it in half as an everyday afternoon or after dinner snack, but you could easily eat the whole thing in one sitting as well. The mandarines keep it really moist and add a nice hint of bitterness to it which I really like.
30g (5 tbsp) flour
15g (3 tbsp) ground almonds
1/2 tsp baking powder
20g (5 tsp) sugar
1/2 tbsp oil
1 tbsp + 2 tsp milk
25g (5 tsp) yoghurt
2 tsp icing sugar
1. Preheat oven to 180°C (355°F). Mix flour, ground almonds and baking powder. Peel mandarin and divide into segments, removing most of the pith.
2. In a separate bowl, mix sugar, oil, milk and yoghurt. Add flour mixture and mandarin, saving one or two segments.
3. Pour into an ovenproof jar** and bake for around 35 minutes.
4. For the glaze, mix 2 tsp icing sugar with the juice from the leftover mandarin segments. Glaze cake once it has cooled down.
* I used fresh mandarins, but canned will work just as well.
** I used a 290ml (about 10oz) weck jar, feel free to use any other ovenproof jar/dish/ramekin/muffin tin.