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Chargrilled Madeira cake with poached mandarins
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Prep Time:
10 minutes
Cook Time:
19 minutes
Total Time:
29 minutes
Elevate Madeira cake with poached mandarins and sweet syrup.
Ingredients:
  • 220g (1 cup) caster sugar
  • 500ml (2 cups) water
  • 4 mandarins, peeled
  • 8 1.5cm-thick slices Madeira cake
  • 30g (1 1/2 tbsp) butter, melted
  • 125ml (1/2 cup) double cream, to serve
Instructions:
  • In a medium saucepan, combine sugar, water, and a cinnamon stick. Stir over low heat for 2 minutes until the sugar dissolves. Increase heat to high and bring to a boil. Adjust heat to medium, add mandarins, and simmer uncovered for 10 minutes until soft, turning mandarins twice. Transfer mandarins to a large plate, cover to keep warm.
  • In a saucepan, heat the syrup over high heat until it comes to a boil. Let it boil without stirring for 5 minutes or until the liquid reduces by half.
  • Preheat a chargrill on medium-high heat. Brush cake slices with melted butter on both sides. Cook each side for 1 minute on medium heat until golden brown and heated through. Transfer to a plate and cover loosely with foil. Repeat with the rest of the cake slices.
  • Divide the cake and mandarins into serving bowls, generously drizzle with the syrup, and top each with a dollop of double cream before serving.

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