Peel the oranges and separate into fruit and peel. Don't worry about peeling away the inner membranes. Preheat the oven to 180°C
Wash the peel and chop finely. Remove the pith of the fruit and crush with the back of a spoon or something similar.
Add the water and sugar to a pan along with the orange peel and boil on a low to medium heat.
When the water has evaporated (when you're left with about 1 tablespoon of liquid) stop the heat. Melt the butter with the residual heat and add the orange fruit and a beaten egg. Mix well.
Add the mixture from 4 into a bowl with the pancake mix and mix well.
Pour the mixture into a pound cake tin and bake at 180°C for 30 minutes. Once baked, leave to cool before wrapping in cling film and leaving to chill in the fridge overnight for an even better taste.
Story Behind this Recipe
When we eat mandarin oranges, we always save the peel for cooking. There are lots of nutrients in the peel and pith , so simply throwing them away is such a waste! That's why I decided to make a cake that uses whole mandarin oranges.
2 would weigh around 165 g. Cut the fruit and peel to whatever size as you prefer. Add 1 tablespoon of rum for extra flavour.