Mandarin Orange Cake [Video+Recipe]
Serving: 6 servings
Equipment
Ingredients
For the cake
- 1 stick salted butter [113 grams, 4 ounces] at room temperature, plus extra to grease the pan
- 1 cup all-purpose flour [120 grams, 4.2 ounces], plus extra to dust pan
- ½ teaspoon baking soda
- ½ cup sugar (white, granulated) (white, granulated) [200 grams, 7.1 onces]
- 2 eggs (medium), at room temperature
- 2 tablespoon mandarin juice
- ¼ teaspoon mandarin zest
For the syrup
- Peel of a quarter of a mandarin orange
- 1 cup mandarin juice
- ¼ cup powdered sugar
- Seeds of ½ vanilla pod or 1 teaspoon of vanilla extract
Instructions
1. Preheat the oven
- Preheat oven to 350 ºF [175 ºC].
2. Sift flour
- Sift flour and baking soda together. Set aside.
3. Beat the butter
- 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.
4. Incorporate flour
- 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.Increase the speed to maximum and add the flour in four portions, waiting until each quarter has been thoroughly incorporated before adding more.Add the zest. and fold it in with a spatula.
5. Pour into the mold
- 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.Pour the batter into the prepared molds.
6. Bake
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.Cool on a wire rack to room temperature before removing it from the pan.
7. Make the syrup
- To make the syrup and candied peels, wash the mandarine rind. Scrape off the white layer (pinth) from the inside. Chop into very thin sticks.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).
8. Serving
- When it's time to serve, drizzle the cakes with the syrup and serve garnished with the candied peels.
Nutrition
Calories: 337kcal | Carbohydrates: 42g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 234mg | Potassium: 141mg | Fiber: 1g | Sugar: 26g | Vitamin A: 644IU | Vitamin C: 24mg | Calcium: 21mg | Iron: 1mg
