Mandarin cake, without milk and butter, soft, delicious, and fragrant, very easy to make.
This cake is the mandarin version of my orange plumcake, really fragrant and tasty.
Two perfect ideas for breakfast and snack, easy to make and also nice to give as a gift.
Citrus cakes are among my favorites because they have that extra touch, are very fragrant, and last for a few days at room temperature.
The important thing is to cover them even just with a cake cover or a clean tea towel.
Below, I leave you some recipes different from the usual ones, perfect for breakfast.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 22 cm cake pan
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup potato starch
- 3/4 cup brown sugar
- 1 packet baking powder
- 2 eggs
- 2/3 cup sunflower oil
- 3/4 cup mandarin juice
- 1 pinch fine salt
Tools
- 1 Bowl
- 1 Fork
- 1 Cake Pan
- 1 Parchment Paper
Steps
To prepare the soft mandarin cake without butter and milk, first combine all the dry ingredients in a large bowl.
Mix with a fork.
Add the eggs, sunflower oil, freshly squeezed mandarin juice, and the pinch of salt and continue mixing everything with the fork, making sure to thoroughly incorporate all the dry ingredients from the bottom of the bowl with the other ingredients.
Pour into a 22 cm diameter cake pan lined with parchment paper, level it, and bake in a preheated ventilated oven at 350°F for 32 minutes.
Remove from the oven and let it cool slightly before removing the parchment paper.
If you like, you can decorate the cake, once cold, with powdered sugar.
