Mandarin Orange Cake
User Reviews
5
Mandarin Orange Cake
Description
In the Mandarin Orange Cake, eggs and sugar are beaten until thick and creamy to provide structure and sweetness. Flour and baking powder are incorporated gradually with softened butter, producing a delicate crumb. Greek yogurt adds moisture and subtle tanginess. Pureed mandarins, prepared by blending peeled, seedless fruit, are folded into the batter to infuse fresh citrus flavor throughout.
After baking for 50 to 60 minutes in a prepared springform pan at 350°F, the cake is tested for doneness with a clean skewer. It is cooled slightly before the pan sides and bottom are removed to reveal its moist interior. The final step is glazing the cake with a syrup made from fresh mandarin juice and sugar simmered briefly, which soaks into the top adding shine and enhanced citrus aroma.
The resulting cake is tender and lightly sweet with a natural orange flavor that is subtle rather than overpowering. It can be served simply on its own, or with ice cream, custard, or whipped cream to complement the citrus notes and add richness.
Ingredients
- 3 egg free range, organic, if possible
- 1 ⅛ c sugar
- 1 ¾ c all-purpose flour or plain flour in the UK
- 1 pkg vanilla baking powder or 2 ½ tsp baking powder, brand Pane Degli Angeli
- ⅓ c butter salted, softened
- ⅓ c Greek yogurt (sour cream or labne also works)
- 4 mandarin orange organic, sweet (3 or 4), washed, cut into pieces and seeds removed - weigh for best results
- 1 tsp vanilla extract ONLY USE IF USING BAKING POWDER
Glaze
- ¼ c Mandarin Orange juice from fresh mandarins
- ¼ c sugar
Instructions
- Preheat oven to 350°F (175°C)
- Butter and flour an 8″ springform pan
- Beat the sugar and eggs until thick and creamy.
- Sift the flour with the baking powder or Paneangeli, then add to the mixture in the bowl a little at a time along with the softened butter.
- Continue to mix until completely blended, then stir in the yogurt.
- Blend the mandarin oranges in a food processor until finely chopped into a purée, then add to the batter. Mix well.
- Pour into prepared tin and bake for 50-60 minutes until a cake tester or skewer comes out clean. Allow to cool for about 15 minutes, then run a thin knife around the perimeter and remove the side of the springform pan. Remove the bottom of the pan and place on a cooling rack.
Glaze
- Put the mandarin orange juice and sugar in a small pot and simmer for about 3 minutes until sugar is melted.
- Brush the glaze over the cake.
- Serve when cool on its own, or with some ice cream, custard or whipped cream.
Notes
- Using a kitchen scale to weigh mandarin oranges improves measurement accuracy for consistent results.
- Mandarin orange size varies greatly; the recipe calls for 3 or 4 organic mandarins, peeled and seeded.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 238kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 55mg | 18% |
| Sodium | 68mg | 3% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 9mg | 10% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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