INGREDIENTS
½ cup milk
a dash of lemon juice or vinegar
1 cup sugar
2 sliced of Black Mandarin
1 whole clove
a pinch of cinnamon
2 teaspoons grated orange zest
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 extra-large eggs
1/2 cup freshly squeezed orange juice
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/2 cup dried cranberries
FOR THE GLAZE
1 cup icing sugar
1 tablespoon of orange juice
½ tablespoon of boiling water
Preheat the oven to 180º C. Grease and flour 9×5-inch loaf pan. Line the bottom with parchment paper.
Mix the milk with the lemon juice or vinegar in a bowl and set aside for 5 minutes.
Place the sugar, black mandarin, and spices in a food processor and process until grounded. Add the orange zest to the mixture and set aside.
Place the mixture, butter, sugar and eggs in a food processor and process until well combined. Sift the flour over the date mixture and process until smooth.
Add all dry ingredients (flour, baking powder and salt) to a large bowl and whisk together.
In a separate bowl mix together eggs, milk, orange juice, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients, do not over mix the batter. Add the cranberries and gently mix to combine. Pour into the tin and bake for 50 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes.
To make the icing, sift the sugar into a medium bowl. Add the juice and water and mix to combine.
Carefully turn the cake out onto a cake stand or plate. While the cake is still hot, spoon over the icing. Top de cake with black mandarin sliced, rosemary, etc
