There is a moment in this season when you have the fortune to find the first mandarins: small, very fragrant, and so juicy they make your mouth water just thinking about them.
And when it happens, there’s no better way to celebrate them than by turning them into a soft mandarin cake, perfect for breakfast or an impromptu snack.
This is the recipe I prepared just the other day, and it won me over at the first bite.
It’s very simple, requires few ingredients, and will give you a super soft dessert, with an enveloping fragrance that will fill your home.
A slice of this cake is like a little ray of sunshine on a somewhat gray day.
Try it to believe it!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 174.65 (Kcal)
- Carbohydrates 37.62 (g) of which sugars 21.16 (g)
- Proteins 4.98 (g)
- Fat 1.53 (g) of which saturated 0.65 (g)of which unsaturated 0.69 (g)
- Fibers 0.89 (g)
- Sodium 29.47 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 2/3 cup sugar
- 2 eggs
- 1 packet baking powder
- 5 oz plain yogurt
- 3 mandarins
Tools
- 2 Bowls Pyrex
- 1 Cake Pan WinGluge
Steps
Prepare the mandarin base.
Peel the three mandarins and, after removing all the seeds, place them in the blender.
Blend them until you get a smooth cream (the juice).
Set aside.
Mix all the ingredients.
Take a large bowl: add the sifted flour, baking powder, and sugar and mix briefly.
In another bowl, place the eggs, yogurt, and the mandarin juice you prepared.
Beat these liquid ingredients well until they are combined.
Pour the liquid mixture into the bowl with the dry ingredients and mix with a whisk until the batter is smooth and lump-free.
Bake, cool, and decorate.
Transfer the batter into a 9-inch springform pan (buttered and floured, or lined with parchment paper) and bake in a preheated static oven at 350°F for about 40 minutes.
Always do the toothpick test! Once baked, remove the cake from the oven and let it cool on a rack.
After a while, remove it from the pan and, if you like, sprinkle with powdered sugar and decorate with some fresh mandarin segments for a touch of color.
Taste the softness. Here’s the hard part: wait until it’s completely cooled before slicing it! Even when cold, you’ll notice the aroma and incredible softness.
Plating and tasting.
All that remains is to cut a nice slice, plate it, and enjoy this soft mandarin cake.
Bon appétit!
Storage, Tips, Variations, and Notes
After preparing it, the best part is enjoying it, but it’s useful to know how to store it properly and what little tricks can make it even more special next time!
Storage
This cake keeps perfectly at room temperature, under a glass dome or well sealed in an airtight container, for 3-4 days.
If you’ve decorated it with fresh mandarin segments, it’s best to consume it within 2 days because fresh fruit tends to release moisture.
Tips and Notes
Don’t open the oven! For the first 30 minutes of baking, it’s crucial not to open the oven door; otherwise, the cake might deflate.
Toothpick test: Insert a toothpick in the center of the cake.
If it comes out dry and clean, the cake is ready.
If it comes out moist, extend the baking time by 5 minutes at a time.
If you’re using untreated mandarins: If you’re sure the mandarins are untreated, you can add the grated zest of one mandarin to the batter to further intensify the aroma.
Variations
With chocolate chips: Add 1/4 cup of dark chocolate chips to the batter for a delightful contrast with the citrus.
Mapo or Orange:
You can substitute mandarins with the same amount of mapo or orange pulp, perhaps adding a pinch more sugar if you use a more bitter citrus fruit.
Gluten-Free: By substituting all-purpose flour with rice flour or a gluten-free cake mix, the recipe works excellent in a gluten-free version.
Frequently Asked Questions (FAQ)
Can I use store-bought mandarin juice instead of blending fresh mandarins?
We advise against it.
The use of fresh and blended mandarins (pulp and juice together) is the secret to this cake’s softness and intense flavor.
Packaged fruit juice has a less concentrated flavor and often contains added sugars that might alter the recipe balance.
If I don’t have yogurt, what can I substitute it with?
You can replace the 100 grams of yogurt with 1/3 cup of whole milk or with 3 1/2 tablespoons of vegetable oil (sunflower or corn) to keep the cake soft.
Keep in mind that yogurt helps make the cake especially moist and fluffy.
How do I know if mandarins are treated?
If the label does not state “untreated” or “edible peel,” it’s always best to assume they are treated.
In this case, ensure you completely remove the peel and use only the pulp and juice, as indicated in the recipe, to avoid introducing preservatives and waxes into the batter.
How long does the cake last, and how should I store it?
The cake keeps for 3-4 days at room temperature, sealed in an airtight container or under a glass dome.
If you’ve decorated it with fresh segments, it’s advisable to consume it within two days.
Can I double the recipe?
Certainly.
If you want a larger cake, double all the ingredients and use a larger pan, ideally 10-11 inches in diameter.
The baking time might increase by 5-10 minutes.
