If you’re looking for a simple, quick, and tasty recipe for your breakfast or snack, the mandarin plumcake is the ideal choice. This soft and fragrant cake will win you over with its delicate flavor and freshness of mandarin. Perfect for the whole family, it’s ideal for those who have little time but want to enjoy a homemade cake.
With mandarin juice, you can also make delicious apple and cinnamon turnovers.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 1Piece
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 3/4 cups All-purpose flour
- 3/4 cup Sugar
- 1 Egg
- 7 tbsp Sunflower oil
- 1 cup Mandarin juice
- 3 Mandarin zest
- 1 packet Baking powder for desserts
Preparation
Grate the mandarin zest with a peeler and finely chop it with a knife.
Squeeze the mandarins to obtain 1 cup of juice.
In a large bowl, combine the mandarin juice and chopped zest.
Add the flour, sugar, egg, sunflower oil, and baking powder.
Mix everything with a whisk until you get a smooth and homogeneous batter.Line a loaf pan with parchment paper (you can wet it with water first to make it easier to shape).
Pour the batter into the pan and level it with a spatula.
Bake in a preheated oven at 350°F for 35-40 minutes.
Do the toothpick test: insert it in the center of the cake, and if it comes out dry, the plumcake is ready.
Let the mandarin plumcake cool on a rack.
Once cool, sprinkle with powdered sugar before serving.
Variations
You can substitute mandarin juice with orange juice to make an orange plumcake. In this case, grate the zest of half an orange to enhance the flavor.
Storage
The mandarin plumcake keeps for 3 days, provided it is stored in an airtight container or under a glass dome.
FAQ – Mandarin Plumcake
How do I know if the plumcake is cooked?
The toothpick test is the best method: insert it into the center of the plumcake, and if it comes out dry, the cake is ready. If it comes out with batter attached, let the plumcake cook for a few more minutes and repeat the test.
Can I use a different pan than a loaf pan?
Yes, you can use another pan, but the cooking time might vary. If you use a larger or smaller mold, always check the cooking with the toothpick test to avoid an undercooked cake.
How can I store the mandarin plumcake?
The plumcake keeps for 3 days if stored in an airtight container or under a glass dome, away from moisture sources. You can also freeze it for longer storage: slice it and wrap each piece well in plastic wrap.
Can I replace the sunflower oil with another type of oil?
Yes, you can replace sunflower oil with mild olive oil or peanut oil, but keep in mind that these might slightly alter the cake’s flavor.
Can the mandarin plumcake be made without an egg?
Yes, you can make the plumcake without an egg! Substitute the egg with 1/4 cup of natural yogurt or a mashed ripe banana to help keep the cake soft.
