Tuesday, 24 January 2012

Tangerine Cake

Tangerines and oranges 
are passed out freely 
during Chinese New Year 
as the words for tangerine and orange 
sound like luck and wealth, respectively.

The Chinese believes 
the gift of orange and tangerine 
as having an abundance of happiness 
and prosperity. 

The bright orange color of the fruits 
also symbolizes 'gold', 
hence it has an auspicious meaning 
to bring in good luck and wealth.

For Wai Leng's potluck Chinese New Year celebration, what could be more apt than an auspicious, luck-giving, golden orange cake.
But, I decided on tangerines instead - they're much easier to peel.

Tangerine Cake

8 oz butter
8 oz sugar
4 eggs
8 oz flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
zest from 1 tangerine
zest and juice from 1 lemon

Preheat the oven to 160C (fan oven).

Cream butter and sugar.
Beat in the eggs gradually. Add in the lemon and tangerine zest.
Fold in the dry ingredients alternately with the buttermilk and lemon juice.
Spoon the mixture into the prepared tin and level the surface.

To make the topping, combine some sugar with some tangerine and lemon juice in a small pan.
Add the tangerine slices and slivers of tangerine peel.
Bring to the boil.
Take the pan off the heat and leave to cool for 5 minutes.