The Kiyomi Mandarin is a cross between a Mandarin and a Sweet Orange. These very juicy, bright-orange coloured fruits are seedless, large (larger than mandarins and closer in size to a small orange), with easy-peel skins.

Makes 12

2 Kiyomi or 3 large mandarins, unpeeled
1 tsp baking soda
125g butter, softened
1 cup raw sugar
2 free-range eggs
½ cup milk
1 cup sultanas
1 tbsp chopped fresh thyme leaves
1 ¾ cups Dinkel (spelt) flour, sifted
Extra 1-2 Kiyomi, very thinly sliced

1. Preheat oven to 180°C. Grease 12 x individual cake, loaf or muffin tins. Quarter the mandarins and puree (peel and all) in a food processor.  Add baking soda and whizz to combine.

2. In a bowl, beat butter and sugar until pale and creamy. Beat in the eggs, one at a time. Beat in the mandarin puree and milk (it’s okay if the mixture looks curdled). Stir in the sultanas and thyme. Stir in the flour to just combine.

3. Spoon batter into prepared tins and smooth the surface. Place a slice of mandarin on top of each cake.

4. Bake for 25 minutes or until a skewer inserted into the centre of one cake comes out clean. Remove to a wire rack to cool.