Mandarin Loaf with Kefir Glaze
- 225g butter, at room temperature, plus extra for greasing
- 200g caster sugar
- 6 large (60g) eggs
- 350g plain wholemeal flour
- ½ tsp bicarbonate of soda
- 250g The Culture Co. Natural Kefir
- Finely grated zest and juice from 3 mandarins
- 200g The Culture Co. Natural Kefir
- 60g icing sugar, sifted
- 110g caster sugar
- 60ml water
- 4 mandarins, thinly sliced
- Edible flowers, to serve (optional)
Preheat oven to 180ºC (160ºC fan forced).
Grease a 23x13cm loaf tin with butter and line base and sides with baking paper.
Use a stand mixer or handheld beater to beat butter and caster sugar together until pale and fluffy.
Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Use a spatula to fold in the remaining flour and bicarbonate of soda, then fold in kefir and mandarin zest and juice until combined.
Spoon the batter into the prepared tin and spread until level. Bake for 60-70 mins until golden in colour and a skewer inserted into the middle of the loaf comes out clean.
Allow the loaf to cool completely in tin before removing.
To make the candied mandarins, combine sugar and water in a large saucepan over medium heat until the sugar has dissolved. Add mandarin slices in a single layer, reduce heat to low and boil for 6-8 mins until the fruit is very soft. Remove from heat and allow to cool completely.
When ready to serve, make the glaze by whisking together the kefir and icing sugar. Pour over the loaf, allowing the glaze to drizzle down the sides. Decorate with candied mandarin slices and edible flowers. Store cake in fridge.