Saturday, 4 February 2012
8 oz butter
8 oz sugar
8 oz flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
zest from 1 tangerine
zest and juice from 1 lemon
Preheat the oven to 160C (fan oven).
Cream butter and sugar.
Beat in the eggs gradually. Add in the lemon and tangerine zest.
Fold in the dry ingredients alternately with the buttermilk and lemon juice.
Spoon the mixture into the prepared tin and level the surface.
To make the topping, combine some sugar with some tangerine and lemon juice in a small pan.
Add the tangerine slices and slivers of tangerine peel.
Bring to the boil.
Take the pan off the heat and leave to cool for 5 minutes.