MANDARIN ORANGE CAKE 

For me, mandarin oranges are part of our family's holiday season traditional foods, and this mandarin orange cake recipe takes advantage of a fruit full of the comforting aromas of the coziest time of the year.  Treat yourself to an amazing dessert!

FOR THE CAKE – 1 stick of salted butter [113 grams, 4 ounces] at room temperature, plus extra to grease the pan – 1 cup of all-purpose flour [120 grams, 4.2 ounces]– ½ teaspoon of baking soda – ½ cup of sugar (white, granulated) (white, granulated)  – 2 eggs (medium) – 2 tablespoon of mandarin juice – ¼ teaspoon of mandarin zest FOR THE SYRUP – Peel of a quarter of a mandarin orange – 1 cup of mandarin juice – ¼ cup of powdered sugar – Seeds of ½ vanilla pod 

Ingredients:

– Grease the molds with butter (or cooking spray) and dust with flour the cake pan or mini-bundt tray. If you're using silicone molds, do not dust them with flour.Preheat oven to 350 ºF [175 ºC].

Step 1:

– In a mixing bowl beat the butter and sugar over medium speed using the hand mixer or stand mixer and paddle attachment until it turns a lighter color (about 1 minute). Scrape the sides with a spatula midway to incorporate the unmixed parts that may stuck to the sides.Sift flour and baking soda together. Set aside.

Step 2:

– Increase the speed to maximum and add the flour in four portions, waiting until each quarter has been thoroughly incorporated before adding more.Add eggs, one at a time, beating 30 seconds between each egg. Add the mandarine juice beating until the cake batter has been mixed in thoroughly.

Step 3:

– Pour into the prepared pan(s).Add the zest. and fold it in with a spatula.

Step 4:

– Cool on a wire rack to room temperature before removing it from the pan.Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

Step 5:

– Mix 3 cups of water, juice, sugar, vanilla, and boil over very low heat until the liquid has reduced to half a cup (40-60 minutes).To make the syrup and candied peels, wash the mandarine rind. Scrape off the white layer from the inside. Chop into very thin slivers.

Step 6:

– When it's time to serve, drizzle the cakes with the syrup and serve garnished with the candied peels.

Step 7:

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