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Mandarin Orange Almond Cake

This Mandarin Orange Almond Cake, is an easy Breakfast or Snack Cake, fresh Mandarins and a simple glaze is all you need. Delicious.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 10 servings
Calories: 317 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: Italian

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

Instructions

FOR THE CAKE
    Cup of Yum
  1. Pre-heat oven to 340° F (170°C). Grease and flour a 9 inch (22 centimeter) bundt pan.
  2. In a medium bowl whisk the flour, corn starch, baking powder and baking soda and salt.
  3. 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.
  4. Pour into prepared cake pan and bake for approximately 25-30 minutes or until tooth pick comes out clean.
  5. 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
  1. 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.
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Nutrition Information

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

% 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.