One bowl Mandarin and Hazelnut cake. Easy to make, moist, nutty and delicious. 

It is the last day of winter here in Australia! Am I sad" No way, I’m too excited for Spring. The roads near my house are a treat to the eyes with cherry and apple blossoms trees plus huge magnolia flowers in full bloom. The end of winter in Australia is also a great time for some beautiful citrus fruits like the giant Sumo Mandarins that could give the navel oranges serious competition by it’s sheer size. I love cooking with these mandarins because not only are they way easier to peel and very flavorful, they are 100% seedless. Slicing them through the middle horizontally, makes them look like bright little flowers. So an effortless fruit needed an equally effortless recipe to go with it.

If you’re a fan of Mandarins like me, feel free to add small and big chunks of flesh in the batter before pouring into the pan. And of course, you don’t have to stick to hazelnuts, use any nut of your choice. It tastes delicious with almonds and pistachios as well.
 
Mandarin and Hazelnut Cake

Makes an 8 inch round cake
125 g unsalted butter, roughly chopped

1 cup castor sugar

2 eggs, lightly whisked

2 cups self raising flour

2/3 cup hazelnut meal (ground hazelnuts)

1 tbsp finely grated mandarin zest

1/2 cup mandarin juice

3/4 cup milk

Orange marmalade, home made or store

2 large mandarins sliced horizontally, to serve
Preheat oven to 180 degrees C (160 degrees C...