With so many different citrus varieties available at the Market right now, ‘Sourced and Seasoned’ winter contributor, Hungry Bear Grazing, decided to spoil us with her Sour Cream and Mandarin Syrup masterpiece. A show-stopping dessert idea for your next dinner party, the light sponge cake has been infused with mandarin juice before being topped with a citrus-y sweet drizzle of mandarin syrup. You’ll be transported to food heaven with every bite.
This seasonal mandarin sour cream cake is like having a BIG slice of sunshine! The soft flavourful sponge is complemented by the infusion of fruity citrus. Perfect for any occasion, whether it’s morning/afternoon tea or dessert. Enjoy! Sourced and Seasoned at Prahran Market, this recipe features a few of my favourite Prahran Market growers/traders including; Ripe Organics, 53 Degrees East.
Renée Drochmann
