Here’s another dark decadent colour cake and it’s a unique flavour pairings. The combinations really goes hand in hand. Though it’s looks is not pretty. It’s irresistible moist, light and delicious.
I have recreated Silvia Colloca recipe. Instead of apricot and milk, I use canned mandarin segments and mints with milk and thickened cream. I have omitted almond flakes and replace it with thyme and drizzle honey on top. That’s why it’s a dark decadent colour cake.
This is a very easy, quick and no mess at all. I will use this method as its really is simple and less time to bake. However, ingredients amounts varies with baking time.
This cake I use 22.5 cm square pan and double amount ingredients. The original recipe use 21 cm and you can search it under Silvia Colloca Made In Italy.
400 g Self raising flour
340 g castor sugar
300 ml full cream milk
300 ml thickened cream
200 ml olive oil
1 canned mandarin segments, about 310 g
4 large eggs, beaten slightly
8-12 mints leaves, wash dry and thinly slice
1 small stalk of thyme (opt)
1 lemon zest
6 Tsp Cosmopolitan liqueur (opt), see note
4 Tsp baking bicarb soda
1 Tsp vanilla extract
honey drizzled on top of cake (opt)
Preheat oven 160 degrees C. Grease and line bottom of pan. Set aside.
Put sugar, milk, thicken cream, mints and zest in a large sauce pan on low heat for 6-8 minutes, stirring often until sugar dissolved. Don’t let it come to boil just warm up. Turn off heat and let cool for 15-20 minutes.
Now add egg, flour, bicarb of soda and thyme; beat with a big metal spoon until batter is smooth with no lumps. Pour batter into pan, gently press in mandarin segments with some juice and drizzle honey on top. Bake 50- 60 minutes until skewer comes out clean. Half way through after 30 minutes cover with a biscuit cookies tray.
Leave cake in switch off oven 30 minutes. Then remove from oven cool further 20 minutes to room temperature. Then turn it on to the cake base cool further 30 minutes. Serve it with brewed coffee or tea.