Mandarin Orange Almond Cake
User Reviews
4.9
87 reviews
Excellent
Mandarin Orange Almond Cake
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This Mandarin Orange Almond Cake, is an easy Breakfast or Snack Cake, fresh Mandarins and a simple glaze is all you need. Delicious.
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Ingredients
FOR THE CAKE
- 1½ cups all purpose flour
- 3 tablespoons corn starch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- ¾ cup + 2½ tablespoons sugar (granulated) (181 grams total, if you double the recipe double this amount)
- ½ cup Greek yogurt
- ⅓ cup finely chopped almonds (not almond flour)
- ¼ cup vegetable oil ( I use either sunflower or corn oil)
- ⅔ cup mandarin juice (approximately 5-7) (fresh mandarins)
- ½ tablespoon lemon zest
- ½ tablespoon mandarin orange zest
MANDARIN GLAZE
- 1¼ cups icing / powdered sugar
- 1-2 tablespoons Mandarin Orange juice (fresh)
- 1-2 tablespoon cream or milk
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Instructions
FOR THE CAKE
- Pre-heat oven to 340° F (170°C). Grease and flour a 9 inch (22 centimeter) bundt pan.
- In a medium bowl whisk the flour, corn starch, baking powder and baking soda and salt.
- In a medium bowl beat until fluffy the eggs and sugar approximately 2-3 minutes, gently stir in the yogurt, then fold in the dry ingredients, add the almonds, oil, juice and then zest and gently combine.
- Pour into prepared cake pan and bake for approximately 25-30 minutes or until tooth pick comes out clean.
- Let the cake sit approximately 15-20 minutes in the pan, then move to a wire rack to cool completely. When completely cool drizzle with the glaze or dust with powdered sugar. Enjoy!
MADARIN GLAZE
- In a small bowl add icing / powdered sugar, juice and 1 tablespoon cream or milk, stir together until smooth, if too thick then add a little more cream or milk, if too thin add more icing / powdered sugar.
Notes
- For room temperature ingredients, remove from the fridge 45-60 minutes before needing.
- For the vegetable oil, I use sunflower or corn oil or you could also use melted butter or a light olive oil.
- Most covered cakes, including this cake either frosted or unfrosted, cut or uncut, are perfectly fine at room temperature for about 2-3 days. It can also be refrigerated for up to 4 days. The cake can also be frozen. Wrap the completely cooled unglazed cake tightly in plastic and place in a freezer safe bag or container. It will keep for up to three months in the freezer.
Nutrition Information
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Calories
317kcal
(16%)
Carbohydrates
55g
(18%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
52mg
(17%)
Sodium
105mg
(4%)
Potassium
214mg
(6%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
145IU
(3%)
Vitamin C
26.1mg
(29%)
Calcium
54mg
(5%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 52mg | 17% |
| Sodium | 105mg | 4% |
| Potassium | 214mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 26.1mg | 29% |
| Calcium | 54mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
87 reviews
Excellent
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