The mandarin cake is a breakfast cake lactose-free, quick and without scales. It’s the classic glass cake, fragrant and very soft, which you can also prepare with your children. All you need is a bowl, a blender, and a plastic cup to measure the ingredients.
The peculiarity of this mandarin bundt cake? No scale needed! Just use a plastic cup as a measuring unit. I love this type of cake because they are made in just a few minutes and make very little mess. In a few minutes and with little effort, the cake is ready to be baked!
This mandarin cake is perfect for breakfast and snack time, to accompany a cup of tea or to be dipped into a cup of hot milk. It can also be enjoyed simply sprinkled with powdered sugar.
Over the years, I have tried many versions of this type of balance-free cakes: the glass jar jam cake, the glass cocoa cake, the cream and pine nuts glass cake, and the banana and hazelnut glass cake. All glass recipes, always successful and super soft.
The idea for this version came to me after preparing the orange juice cake, which everyone liked. I had some ripe mandarins to use and thought of trying a version with mandarins as well. The result was a fragrant, soft cake, perfect for breakfast and snack time. If you don’t have mandarins, you can also use oranges, orange juice in a carton, or ACE juice. The result will be equally delicious.
The procedure is very simple: just put all the liquids in a bowl first, then the powders, mix, and the cake is ready to bake.
Now, let’s get to the recipe and prepare this mandarin cake together. If you like balance-free sweets, try the 12 tablespoon apple cake: it’s easy too!
At the end of the recipe, I’ll leave you the procedure to prepare the mandarin cake with the Bimby. However, the recipe is so easy that you’ll only need a simple blender. If you don’t even have a blender, a hand whisk will do just fine!
Here are some other recipes with mandarins and oranges.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to prepare the mandarin cake
To prepare this mandarin cake, the glass I used is the classic plastic cup.
- 3 cups all-purpose flour
- 2 cups sugar (if you prefer less sweet, just one and a half cups are enough)
- 1 cup mandarin juice
- to taste mandarin zest (grated)
- 3 eggs
- 1 packet baking powder
- 2/3 cup cup sunflower oil (equivalent to about 2/3 of the plastic glass)
- 1 pinch baking soda
- to taste powdered sugar
Tools to prepare the mandarin cake
- Bowl
- Electric Whisks
- Bundt Pan 24 cm
- Citrus Juicer
Steps to prepare the mandarin cake
Let’s prepare this super soft mandarin cake together. At the bottom, you also find the procedure to prepare the mandarin cake with the Bimby.
Juice 3-4 mandarins with a citrus juicer until you nearly fill a plastic cup to the brim.
If you want an even more fragrant cake, add the pulp left in the juicer. Set aside.
In a bowl, combine eggs and sugar.
Add the grated mandarin zest (grate it before juicing) and the freshly obtained juice.
Pour the sunflower oil.
Mix the ingredients with electric whisks at medium speed.
Add one cup of flour at a time, working gradually with the whisks. Also, add a pinch of baking soda.
Finally, add the sifted baking powder.
Work the dough again until you get a homogeneous mixture.
Butter and flour a 24 cm diameter 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. Cover the surface of the cake with a sheet of aluminum foil to prevent it from darkening too much.
Once ready, let the mandarin cake cool in the oven with the door slightly open. When it’s cool, remove it from the mold. Serve with some powdered sugar.
Let’s see now how to prepare the mandarin Bimby cake.
Use a potato peeler to cut the mandarin peel and put it in the bowl along with the sugar: 10 sec. at speed 10.
Gather with a spatula at the bottom of the bowl.
Put all other ingredients into the bowl: 3 min. at speed 4-5.
Then proceed as per the recipe.
Storage and Notes
– You can keep the mandarin cake in a sealed container for 3-4 days.
– It can also be frozen: slice it, wrap each piece in parchment or plastic wrap. When you want to enjoy it, defrost it the night before at room temperature or defrost it immediately using the microwave defrost function.
– If the mandarins have thin skin and can’t be grated, you can use the grated zest of an orange or an orange flavoring vial.
– If you prefer a less sweet cake, reduce the sugar to 1½ cups, especially if the mandarins used are sweet and juicy.
FAQ
Can I use ready-made juices to make the mandarin cake?
Sure, you can also use fruit juice in a brick. To avoid the cake being too sweet, I recommend choosing fruit juices without added sugars.
Can I use oranges or lemons to prepare this cake?
Yes, oranges work just fine. If you want to use lemon, you can use the grated lemon peel. I would avoid completely replacing the mandarin with a whole glass of lemon juice, as the flavor would be too intense.
Can I use butter instead of sunflower oil?
Yes, you can use about 100 g of melted and cooled butter.
