The 5-minute mandarin cake is a fresh dessert with a delicate taste perfect for breakfast or a snack, a quick recipe that the whole family will love.
Christmas has just passed and I’m craving simple and light desserts like my 5-minute cakes, a line I’ve created for you filled with easy variations perfect for starting the day well.
Today I propose the version with mandarins, very soft and aromatic, does not contain butter and is also perfect for filling; if you want to prepare a lactose-free version you can replace whole milk with almond or soy milk.
Want to use butter instead of oil?
It is very simple to replace oil with butter, you just need to consider 20% more, so if the recipe says 100 g of oil, you should replace it with 120 g of melted and cooled butter.
Before moving on to the recipe, here are some equally delicious variations.
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup mandarin juice (you will need 4 juicy mandarins)
- 3 1/2 tbsp milk
- 1/3 cup peanut oil (or 1/3 cup of softened butter)
- 2 eggs (medium)
- 1 packet baking powder
- 1 tsp vanilla extract
- 2 tsp mandarin zest (grated)
- 2 tbsp sugar sprinkles
- 2 tsp butter
- 1 tbsp all-purpose flour
Tools
- 2 Bowls
- 1 Hand Whisk
- 1 Scale
- 1 Cake Pan with a 9-inch diameter
- 1 Sieve
Steps
Wash the organic mandarins, dry them, grate the zest, and squeeze them to extract the juice.
In a bowl, sift the flour with the baking powder, add the sugar, and mix.
In another bowl, add the eggs, mandarin juice and zest, milk, oil, and vanilla, and mix everything with a whisk to combine the ingredients well.
Pour the liquid ingredients into the bowl with the dry ones and mix with the whisk to obtain a smooth and lump-free batter.
Butter and flour a 9-inch diameter pan.
Pour the mixture into the pan and sprinkle the sugar sprinkles on the surfaceBake the cake in a preheated static oven at 356°F for about 40 minutes; the cooking time depends on the oven power, always do the toothpick test.
Remove the cake from the oven, let it cool slightly, and place it on a plate. Let it cool completely.
The 5-minute mandarin cake is ready, serve it plain or with a spoonful of custard.
Advice
Storage
The 5-minute mandarin cake keeps at room temperature for 3/4 days.
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