This mandarine loaf is hands down one of the simplest, most delicious cakes around. The honey plus the lack of eggs or butter makes it less 'cakey', giving a sticky, slightly chewy texture.
The perfect afternoon tea morsel fresh out of the oven, its also great a day or two later toasted, and its easily made in about 10 minutes plus cooking time.
2 cups plain flour
3/4 cup raw sugar
1 generous cup of milk
2 tablespoons of honey
2 teaspoons finely chopped mandarine peel (1 mandarine should be enough)
1 teaspoon bicarb soda
Line a loaf tin with baking paper, preheat oven to 180 degrees celsius.
Sift flour into large bowl, stir in sugar. Make a well in centre, add milk and stir through mandarine peel. Heat honey in a small pot, stir in bicarb when heated - mixture will foam up (very exciting for kids!). Stir the honey/bicarb into the mixture and allow to absorb.
Spoon mixture into prepared tin, smoothing top. Place in centre of preheated oven and cook for approximately 1 hour, until surface bounces back when lightly pressed.
Turn onto wire wrack to cool.