The mandarin bundt cake is a quick breakfast dessert that is also fragrant and super soft. It’s such a simple and delicious dessert that you can make it even with your children: all you need is a blender and a plastic cup.
The peculiarity of this cake, in fact, is that you don’t use a scale to weigh the ingredients, but a common plastic cup. I love these easy and quick desserts and I make them very often as soon as I have some time to spend in the kitchen. Besides this mandarin bundt cake, I’ve also tried the glass jar marmalade bundt cake, glass jar cocoa bundt cake, the glass jar cream and pine nut cake and the glass jar banana and hazelnut cake and it has always been a success. So, since the orange juice bundt cake was very popular and since I had mandarins to use up, I decided to try this soft and fragrant mandarin bundt cake. I really recommend you try it and if you don’t have mandarins available, oranges or packaged orange or ACE juice will do just fine.
The procedure is really simple: not only will you not have to weigh anything, but you just need to put all the liquids in a bowl first and then the powders, and the cake will be ready to bake!
I assure you that this mandarin bundt cake is a cloud, has a soft and light crumb, is perfect to eat as is with a dusting of powdered sugar, but also to dip in milk or your favorite plant-based beverage. By the way, this bundt cake is also lactose-free, because it contains no dairy.
Well, let’s move on to the recipe now and see how to prepare this mandarin bundt cake, but first, I’ll leave you with some delicious links that might interest you.
At the end of the recipe, I’ll provide the procedure for preparing the mandarin bundt cake with the Bimby, but it’s so easy that a simple blender will suffice… and if you don’t have one, a hand whisk will do just fine!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
To prepare this mandarin bundt cake, the glass I used is the classic plastic cup.
- 3 cups all-purpose flour
- 2 cups sugar (if you prefer less sweet, 1 and a half cups will suffice)
- 1 cup mandarin juice
- as needed mandarin zest (grated)
- 3 eggs
- 1 packet baking powder
- 2.8 oz sunflower oil (equivalent to about 2/3 of the plastic cup)
- 1 pinch baking soda
- as needed powdered sugar
Tools for Preparing the Mandarin Bundt Cake
- Bowl
- Electric Whisks
- Bundt Pan 9.5 inches
- Citrus Juicer
Steps for Preparing the Mandarin Bundt Cake
Let’s see how to prepare this super soft mandarin bundt cake.
Juice 3-4 mandarins with a citrus juicer until the plastic cup is almost filled to the brim.
I recommend adding the pulp left in the juicer to make the bundt cake even more fragrant. Set aside.
In a bowl, place the eggs and sugar. If you prefer a less sweet cake, I suggest adding only 1 and a half cups of sugar, especially if the mandarins used are sweet and juicy.
Add the grated mandarin zest (it’s best to grate it before juicing them) and the mandarin juice.
Add the sunflower oil.
Mix the ingredients in the bowl with an electric whisk at medium speed.
Add one cup of flour at a time and work gradually with the whisk. Also, add a pinch of baking soda.
Finally, add the sifted baking powder.
Work the dough again until it becomes a homogeneous mixture.
Grease (or oil) and flour a 9.5-inch bundt pan and pour in the batter.
Bake in a preheated oven at 340°F for about 35 minutes. Always do the toothpick test before turning off the oven: if it comes out still wet, continue baking for a few more minutes, possibly covering the surface of the bundt cake with a sheet of aluminum foil to prevent it from darkening too much.
Once ready, let it cool in the oven with the door slightly open. When cold, remove it from the pan, place it on a serving plate, and dust it with a bit of powdered sugar.
Now let’s see how to prepare the mandarin bundt cake Bimby.
Peel the mandarin with a potato peeler and place it in the Bimby bowl along with the sugar: 10 sec. speed 10.
Gather with the spatula to the bottom of the bowl.
Place all other ingredients in the bowl: 3 min. speed 4-5.
Proceed as per the recipe.
Storage and Notes
– The mandarin bundt cake can be preserved for 3-4 days in an airtight container.
– Alternatively, it can be cut into pieces and frozen, wrapping each piece in some parchment paper or plastic wrap. If you want to consume it for breakfast, just defrost it the night before and leave it at room temperature or defrost it at the moment with the microwave on defrost mode.
– If your mandarins have a thin peel and it’s not possible to grate it, you can use the grated peel of an orange or an orange aroma vial.
