Mandarin Orange Cake

The heat is one and the heat ignited for baking (Oatmeal Raisin Cookies & Chinese Peanut Cookies). Not something I planned actually, but when you receive loads of mandarin oranges during Chinese New Year from your Chinese friends despite telling them enough is enough, yet they won't stop. Honestly, I am not sure if the giving is out of goodwill or as a clearing stock by dumping on us, or for them receiving bounds and bounds of prosperity. Beats me and we on the other hand, just can't refuse because this oranges giving is supposedly like we are receiving gold in return. Oh-god! Wish the oranges will churn into real gold, but dream on and if you continue to gobble down as many oranges, cold and cough will end up being your best friend. Thus, tell me when. What should we possibly do? Of course, we can't offend our Chinese friends by refusing, but potentially we can use some for the oranges for this Mandarin Orange Cake. Sounds logical, isn't it? Easy-preasy and without having to use the cake mixer (Traditional Butter Cake & Sujee Cake), all you got to do is mixing and gently incorporating all the ingredients. Eggles  Mandarin Orange Cake? Sincerely a soft appreciated bliss in our mouth (Eggless Orange Cheesecake & Lemon Buttermilk Cake).

 Ingredients

1 1/4 cup all purpose flour

1 cup condensed milk

1 cup oil (no smell)

1/2 cup fresh mandarin orange juice

1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp orange zest

Method:

Stir milk, oil, juice and zest.

Sift flour, baking powder and soda over the milk mixture.

Gently fold until thoroughly combined.

Tip mixture into a greased baking pan.

Bake at 170C for about 40 or till cake is cooked

(Note: a skewer inserted in the center of the cake should come out dry)

Cool down, dust icing sugar all over (optional) and cut into slices.