Mandarin Cake
User Reviews
4.5
30 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 15 mins
-
Servings
12 servings
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Calories
90 kcal
-
Course
Dessert
-
Cuisine
Australian
Mandarin Cake
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Your new favourite cake! This zesty 1930's favourite is a treat today.
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Ingredients
- 2 cups plain flour / all purpose flour (300 grams)
- 125 grams butter
- 1 ½ cups caster sugar / superfine sugar (310 grams)
- 3 eggs
- ½ cup milk (125 ml)
- 4 mandarins (375 grams approx)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups icing sugar
Instructions
- Pre-heat oven to moderate (180 degrees celsius / 355 degrees fahrenheit, fan-forced).
- Grease and line the round cake tin (24.5cm x 6.5cm approx).
- Cream butter and sugar until light and fluffy.
- Beat eggs and add to the mixture one at a time, beating after each addition.
- Sift flour, baking powder and salt together. Add to the mixture alternately with the milk, stirring to combine.
- Juice one of the mandarins and add one tablespoon of the juice to the mixture.
- Add the finely grated rind from three of the mandarins and stir to combine.
- Pour mixture into tin and smooth the top gently with a spatula.
- Bake for 50-60 minutes or until cooked.
- Allow to cool for about 15 minutes and then remove from the tin.
- While the cake is cooling, peel and segment one of the mandarins for decorating. Remove as much pith and seed as possible.
- Once the cake is completely cool, combine icing sugar with 2 tablespoons of warmed mandarin juice (or as much as is necessary to create a runny glaze).
- Pour icing over the cake and allow to drizzle over the edges. Place mandarin segments in a circular pattern on top of cake. Finely grate some of the remaining mandarin rind over the glaze.
- Store the cake in the fridge and allow to reach room temperature before serving.
Notes
- Storing:
- Store the cake in the fridge and allow to reach room temperature before serving.
- Freezing:
- Not suitable.
- Nutrition:
- The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
- Tips:
- For most baking, including this cake, use butter and eggs that are at room temperature.
- Mandarins that are a little puffy-skinned but not too soft are best to get the balance for easy grating and easy peeling.
- When finely grating mandarin, any pieces that are too difficult to grate can be chopped finely using a sharp knife instead.
- This recipe was tested using fresh Imperial Mandarins.
Nutrition Information
Show Details
Calories
90kcal
(5%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
210mg
(9%)
Potassium
64mg
(2%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
259IU
(5%)
Vitamin C
8mg
(9%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 210mg | 9% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
30 reviews
Excellent
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