Mandarin Orange Cake, Bizcocho de Mandarina

I begin this year with what I like best to bake, a CAKE! I make this mandarin orange cake recipe often in mandarin season. It has a soft buttery texture with a citrus and nutty taste. If you look at many of my previous cake recipes many have nuts, and that is because "I am a nut for nuts" in cakes. I believe they give cakes a special taste and great texture. I hope you like and enjoy this simple and delicious cake recipe. If you bake it, I would love to here from you how much you liked it.

This is how our farm mandarin trees are looking right now. We have had a great harvest this year, thanks to God.
Dominican Mandarins, Our farm 2012

This recipe yields one 7" cake, on this occasion I doubled the recipe to make two cakes.

Mandarin Orange Cake
Wonderful citrus cake with almonds and a freshly squeeze mandarin juice syrup.
  • 3 mandarins
  • ¾ cup unsalted butter or margarine, softened
  • 1 cup superfine sugar (I used powdered sugar)
  • 3 eggs, beaten
  • 1½ cup all purpose flour
  • 2 ¼ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup ground almonds  Mandarin GLAZE Topping:
  • ½ cups freshly squeeze mandarin juice
  • 6-8 Tablespoons granulated sugar
  • powdered sugar to sprinkle on top

1. Grease a 7" inch round pan and line the base with wax paper or parchment paper. 2. Pare the rind from one mandarin and chop the rind finely. In a bowl, cream together the butter, sugar, and mandarin rind until pale fluffy. Gradually add the beaten eggs to the mixture, beating well after each addiction. 3. Gently fold in mixture of flour, baking powder and salt followed by the ground almonds. Spoon the mixture into the prepared pan. Bake in a preheated oven, 350ºF, for about 30-45 minutes or until a fine the center comes out clean. Leave to cool slightly. 4. Meanwhile, make the glaze. Put the mandarin juice into a small saucepan with the sugar . Bring to a boil and simmer for 5 minutes. Drizzle the warm (not hot) glaze over the cake until it has been absorbed, when cooled completely sprinkle with powdered sugar. Notes:
a) If you prefer, in step #2, chop the mandarin rind in a food processor with ¼ cup extra of powdered sugar .

b) I used my thumb and index finger to sprinkle the sugar on top instead of a sieve to get the appearance of chunks of sugar and preventing all the sugar from melting into the wet glaze.
Yield: Serve 8-10, one 7" cake

En español: AQUÍ 

For in the gospel the righteousness of God is revealed—a righteousness that is by faith from first to last, just as it is written: “The righteous will live by faith.”- Romans 1:17
Thank you for reading and commenting,


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