Guest Post: My Beautiful Things

There is one blogger whom I have known for literally I think the entire time I have been blogging. She is fabulously sweet and blogs daily (I know, that commitment!) about three things that make her smile.

Literally every time, they make me smile as well 😀

Which blog could I possibly be talking about but the wonderful mybeautifulthings? For those who have been journeying with me for a while, you will know that she is one of my constant guest posters, always offering to help me out with exams (*cries with gratitude*)! She has made amazing lemon curd, and a to-die-for chocolate amaretti torte, so it should come as no surprise that her latest offering will be awesome sauce!

Enjoy mes cheris, I am going to go back and hit the books! 😀

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I have been a fan of Choc Chip’s fabulous blog ever since I discovered blogging three years ago and started my blog mybeautifulthings where I record three things every day that have pleased me in some way. I also have lots of recipes as I have always loved cooking and now love sharing beautiful food with my lovely readers. I have Guest posted for Uru before and was delighted to be able to do so again as she does her exams – Good luck with them all, Uru!

Last week, I set off to make a Lemon Drizzle Cake from a Mary Berry recipe only to realise that we had no lemons! However, there were plenty of tangerines so I thought, why not have a go with them? I bet that will make a delicious cake and if it does, I’ll use it for the Guest post. It did and the friends I baked it for loved it so here it is, quick, easy and truly scrumptious!


The finished very sticky cake

When I squeezed the tangerines, I left all the little juice sacs in the juice (with a lemon drizzle, I usually sieve the juice) as I thought that would add to the flavour. It did but it has also meant that the top didn’t go crusty and crisp but stayed sticky and scrumptious – hence the title of this beautifully light and tasty cake. I baked it in a loaf tin but it could just as well be baked in a round tin. Just watch your timing.

Sticky Tangerine Cake




For the cake

  • 100g/4oz softened butter
  • 175g/6oz caster sugar
  • 2 large eggs
  • 4-5 tbsps milk
  • 175g/6oz self-raising flour, sieved with
  • 1 teasp baking powder
  • finely grated rind of 4 tangerines

For the sticky topping

  • juice of all 4 tangerines
  • 100g/4oz granulated sugar


  1. Pre-heat your oven to 180C/350F/Gas 4
  2. Line your loaf tin with greaseproof paper or a ready prepared lining case as I have. See the ingredients photo.
  3. Put all the ingredients, except the flour mixed with the baking powder, into your mixing bowl and mix lightly.
    All ingredients except the flour and baking powder

    All ingredients except the flour and baking powder

    Add the flour mix

    Add the flour mix

  4. Add the sieved flour mix and beat well with a hand mixer for about 2 minutes until it is all light and fluffy. You may need to scrape the grated rind from your mixer blades and stir them back into the mixture. I did.

    Beat all the ingredients together

    Beat all the ingredients together

  5. Pour the mixture into the tin and smooth over the top.

    Level the mixture off

    Level the mixture off

  6. Bake in the oven for about 45 mins or until a skewer comes out clean.
  7. Now is the time to make the topping: Mix the juice of the 4 tangerines, (sieved if you wish but the result will be less sticky) with the granulated sugar.
    Tangerine juice with all the juice sacs with the granulated sugar stirred in

    Tangerine juice with all the juice sacs with the granulated sugar stirred in

    The baked cake and the tangerine juice

    The baked cake and the tangerine juice

  8. When the cake is ready, spoon the sugary juiciness over the cake, letting some run down inside the greaseproof paper and making little holes with your cocktail stick to help the juice soak in.

    Spooning the juice over the still hot cake

    Spooning the juice over the still hot cake

  9. Leave the cake to cool completely in the tin.
  10. 10. Turn out and remove the paper when properly cold.This is light and lovely as a piece of cake and delicious as a dessert, cold or re-warmed, served with Cornish clotted cream if you can get hold of some.
Served warm or cold with Cornish Clotted Cream

Served warm or cold with Cornish Clotted Cream

Guys, I am trying my hardest to taste this cake from here, look at that crumb! Look at that fluffiness! OMG look at that stickiness 😀 

Dying a little bit here? Understatement. I need to try this cake soon!

Thanks so much Sally for this delicious guest post! If you lovely readers want more classic and delicious recipes, be sure to check out mybeautifulthings soon! (soon = now, btw :P)

Au revoir tout le monde!

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  1. What a lovely cake this is! I love the substitution of tangerines for lemons! We have a lot of citrus in Southern California and lemon can be a little repetitive. My husband has a fondness for tangerines because he had a tangerine tree in his childhood home! I’m going to surprise him with this lovely sticky cake! Thank you. 🙂


  2. mjskit says:

    I love citrus season because people make wonderful little treats like this! I would probably eat the whole cake in one sitting! Nice to meet you!


  3. So,yeah. I was drooling. The mention of any citrus juice gets my glands going, and since I’m sick with a sore throat and ear I fection, it’s hurting to swallow the drool.
    I LOVE citrus cakes and the sticker the better.


  4. kitchenriffs says:

    We’re starting to see really good tangerines in our markets now, so the timing of this is perfect! Great looking cake fun recipe — thanks.


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