Mandarin Orange Cake Recipe, Bizcocho de Mandarina



Start the year off right with a delicious Mandarin Cake recipe! 

Made with natural mandarin juice syrup, this cake is a perfect fusion of citrus and nutty flavors. I love to bake this cake during mandarin season, as the fresh citrus adds a delightful twist to the recipe. If you've tried my previous cake recipes, you'll notice that I often incorporate nuts for their unique taste and texture. I believe that nuts add an extra layer of flavor to cakes, making them even more enjoyable. 


Give this simple and delicious cake recipe a try and let me know how much you love it! Your feedback is always appreciated.

Finca Campos


Check out the beautiful mandarin trees on our farm! We're thrilled to announce that this year's harvest has been exceptional, and we're grateful to God for this blessing.


finca Campos

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 freshly squeezed mandarin juice syrup.

Ingredients:
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 cup freshly squeezed mandarin juice
6-8 Tablespoons granulated sugar
powdered sugar to sprinkle on top


Follow these simple instructions to make a delicious Mandarin Cake:
1. Grease a 7-inch round pan and line the base with wax paper or parchment paper.

2. Finely chop the rind of one mandarin and cream it together with butter and sugar until pale and fluffy. Gradually add beaten eggs to the mixture, beating well after each addition.

3. Gently fold in a mixture of flour, baking powder, salt, and ground almonds. Spoon the mixture into the prepared pan and bake in a preheated oven (350ºF) for 30-45 minutes, or until the center comes out clean. Once baked, leave to cool slightly.

4. While the cake cools, make the glaze. Put the mandarin juice and sugar into a small saucepan and bring to a boil. Simmer for 5 minutes and drizzle the warm glaze over the cake until it has been absorbed. Once cooled completely, sprinkle with powdered sugar.


Notes:
a) For an alternative method in step #2, you can chop the mandarin rind in a food processor with ¼ cup of extra powdered sugar.

b) To achieve a chunky sugar appearance on top of the cake, use your thumb and index finger to sprinkle the sugar instead of a sieve.


This recipe yields 8-10 servings of one layer  7" cake. Enjoy!






If you liked this recipe, you would also love these:











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 remember to follow us on Tik Tok and Instagram.
by Mari Nuñez
Labels: ,

Top 10 recipes for 2011 and Roast Pork in Dominican Republic


"Puerco asado" is the typical meat eaten on holidays in the Dominican Republic. The pigs are roasted on a spit, called "puya" that spins over burning firewood. Not much seasoning is used because  their flavor comes mainly from the smoked wood. I ask a friend that always roasts for us how they season it and he told me they just use a garlic- oregano rub and kosher salt. Pork roasted on a spit has a superb taste!

An amazing amount of pigs are roasted in many street stands in the rural areas the day before Christmas and New Years Eve. My hubby and I drived by a few stands and enjoyed watching hundreds of pigs being roasted.  I manage to get a few pictures, but since it was late night I couldn't get a picture that showed all of them roasting at once.

En español: AQUÍ


If you do not have access to a local stand that roasts pig like these or if you prefer to roast your own pork ham at home I recommend this post:

Here is my "pernil" pork ham in brine:


I made some deep cuts with a knife and filled each of them with a little of the following mixture: 5 Tablespoons of oregano, 2 heads of crushed garlic, 2 sachets of Goya seasoning with annatto (achiote), 3 tablespoons onion powder or ADOBO and 2 teaspoons of salt. I then left it in brine with all other ingredients as indicated in the brine recipe. This ham is 15 pounds (6.5 kg) so it will bake for some 4-6 hours.  Let me know how GREAT you pork ham tasted when you do this :)



Mari's Cakes 2011
Some recipes of  2011 en Mari's Cakes
They were many favorites this year, these are the Top 10 I selected:


MORO de GUANDULES (Rice and Pigeon Peas)



CINNAMON Cookies



Chocolate EGGNOG



Bizcocho de TRES LECHES de CHOCOLATE



CHALLAH



CHOW FAN



Lemon Chicken with Thyme and Garlic



YANIQUEQUES



OATMEAL COOKIES



CHOCOLATE CUPCAKES with CHOCOLATE CHIPS



I would also like to take this opportunity to wish you a happy New Year full of blessings for all. Thank you all for your support, the wonderful comments and emails that I receive constantly. THANK YOU for making me feel like family and for being part of this blog.

En español: AQUÍ

Strengthen the hands of those who are weak. Help those whose knees give way. Say to those whose hearts are afraid,"Be strong. Do not fear. Your God will come.
He will pay your enemies back. He will come to save you." - Isaiah 35:3-4

Happy and Blessed 2012!


Recieve Mari's Cakes (english) new recipes and updates by mail, to subscribe enter your email address:


by Mari Nuñez
Labels: ,

Decorated Cookies, Christmas 2011


These last four days I been baking and decorating cookies. Although I love making cakes, I must say that I also like decorating cookies very much. I wish had had more time to continually bake and decorated cookies. If you have yet not baked cookies, you still are in time. Gingerbread men are easy to decorate and dry the same day. Today I share photos of the different styles of cookies I decorated. Some are inspired from the web.


The famous, favorites and TRUE classic are the gingerbread man. Thanks to my new gingerbread men cookie cutters in large size. The last two years I’ve been using a mini cutter. These are easy to decorate. All you need is a decorating bag with tip # 1 or # 2. What I like most about them is the smell of the spiced gingerbread cookies.




The snowman faces CUTE! Hats are decorated with disco dust in, Rainbow color. See how to decorate with disco dust: Here.






The garlands are my favorites, I will be using them in our gingerbread house. See step by step how to do a gingerbread house: Here.





I could not leave out the Christmas trees, another holiday favorite. Since this is a new cookie cutter, I look for a simple decorating style. Instead of a star, I made a poinsettia flower with royal icing.



Finally, the three angel cookies, one for each of my daughters. This is also a new cutter that I need to get used to. For the wings: I covered them with icing in gold color, and sprinkled with, holo-gram gold disco dust. This color is thicker than the rainbow dust therefore it covers much more. Note: use only a very small amount.




The recipes to make decorated cookies can be found in the right hand side of this blog or in the recipes index. This is all for right now. Remember to share your creations on our facebook page.



I dedicate this post to all my nieces and nephews. Big hugs to all,  Tia Cake  :)

Always kiss your children goodnight even if they're already asleep :)



Blessings to all and Merry Christmas,

Enter your email address:


by Mari Nuñez
Labels:

Recipes and Tips

Recipes and Tips