You'll be surprised by how simple this is.
RECIPE: Mini Mandarin & Poppyseed Cakes
Makes 12 small cakes
2 big juicy mandarins
2 big eggs
130g unsalted butter, softened
3/4 cup caster sugar
230g self-raising flour
1 tbsp poppy seeds
juice of 3 big mandarins, about 120ml
100ml caster sugar
2 tsp poppy seeds
Puree the mandarins in a food processor, including the seeds and pith. Then add the eggs, butter, sugar, flour and poppy seeds. Blend to a smooth batter. Line your greased mini cake trays with cupcake papers. I used medium muffin tins. Spoon in the batter to three-quarters full. Bake at 180C for about 15-20 minutes. Test with a metal skewer.
To make the syrup: Boil the ingredients until syrupy or it coats the back of a wooden spoon. Pour the hot syrup over the cakes. These cakes freeze well.