Mandarin Orange Almond Cake
User Reviews
4.9
Mandarin Orange Almond Cake
Description
This cake mixes all-purpose flour, cornstarch, baking powder, and baking soda with salt, while the wet ingredients include eggs, sugar, Greek yogurt, vegetable oil, and mandarin juice and zest. Finely chopped almonds add texture and nutty notes. The batter is gently combined and baked in a greased bundt pan until a toothpick comes out clean, resulting in a golden crumb with a delicate, moist interior.
The accompanying mandarin glaze is made by blending powdered sugar with fresh mandarin juice and cream to a smooth consistency, drizzled over the cooled cake to impart extra citrus brightness and sweetness. The cake is suitable as a light dessert or afternoon treat, presenting balanced almond and mandarin flavors.
Room temperature ingredients improve mixing and final texture. The cake keeps at room temperature for 2-3 days covered or refrigerated for up to 4 days. It freezes well if tightly wrapped, maintaining quality for up to three months.
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 egg room temperature
- 1 large egg yolk, room temperature
- ¾ cup granulated sugar 181 grams total, if you double the recipe double this amount, 2½ tablespoons
- ½ cup Greek yogurt
- ⅓ cup almond finely chopped, not almond flour
- ¼ cup vegetable oil sunflower or corn oil alternatives
- ⅔ cup mandarin juice fresh mandarins, approximately 5-7 mandarins
- ½ tablespoon lemon zest
- ½ tablespoon mandarin orange zest
MANDARIN GLAZE
- 1¼ cups powdered sugar icing
- 1-2 tablespoons Mandarin Orange juice (fresh)
- 1-2 tablespoon cream or milk
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
- Let ingredients warm to room temperature before mixing for better texture.
- Sunflower or corn oil may be used, or substitute melted butter or light olive oil if preferred.
- Store covered at room temperature for 2-3 days or refrigerated up to 4 days.
- Freeze cooled, unglazed cakes wrapped tightly for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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