|3||eggs — plus 1 extra yolk|
|3||ClemenGold®️ mandarins — zested|
|1/4 cup||ClemenGold®️ mandarin juice — freshly squeezed|
|1/4 cup||lemon juice — freshly squeezed|
|1/2 cup||butter — melted|
|4 tbsp||ClemenGold®️ mandarin curd|
|4 tbsp||all-purpose flour|
|1 tbsp||desiccated coconut|
|1/4 tsp||baking powder|
|1 tsp||ClemenGold®️ mandarin — zested|
For the curd:
In a large microwaveable bowl, combine the eggs and sugar and whisk until light and fluffy.
Stir in the corn flour, juice, zest and the butter.
Microwave for 1 minute at 100% then stir.
Microwave for 1 minute at 80% then stir.
Microwave for 1 minute at 60% then stir.
Microwave for 1 minute at 40% then stir.
Microwave for 1 minute at 20% then stir. You might have to repeat this step once more, if it’s not thick enough yet – microwaves vary.
Allow to cool and decant into two clean jars – keep in the fridge for up to 3 weeks.
For the mug cake:
Whisk the curd, zest and milk together. Mix in the dry ingredients.
Pour into a large mug and microwave on full power for about 2 minutes – microwaves vary. The mug cake should be cooked through but moist.
Serve with fresh ClemenGold®️ mandarins or extra curd.