{"id":1623,"date":"2022-04-10T08:28:22","date_gmt":"2022-04-10T08:28:22","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/mandarin-cake-the-recipe-for-a-tender-and-citrusy-dessert\/"},"modified":"2022-04-10T08:28:22","modified_gmt":"2022-04-10T08:28:22","slug":"mandarin-cake-the-recipe-for-a-tender-and-citrusy-dessert","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/mandarin-cake-the-recipe-for-a-tender-and-citrusy-dessert\/","title":{"rendered":"Mandarin cake: the recipe for a tender and citrusy dessert"},"content":{"rendered":"


\n<\/p>\n

Mandarin cake: the recipe for a tender and citrusy dessert<\/h1>\n

<\/p>\n

\n

There Mandarine Cake<\/strong> it is a very soft and super fragrant dessert filled with mandarin juice and, in certain versions, also with their peels as long as they are organic and untreated; to complete, a fruity glaze that covers the entire surface making it shiny and with an even more humid consistency. This cake is very reminiscent of the Orange cake<\/strong>, typical Sicilian dessert, where also the orange is blended together with its zest. Mandarin cake is excellent for breakfast, perfect to serve in buffets, for a healthy snack but also as a delicious dessert at the end of a meal. Can you imagine goodness? Cook it with us and you will never tire of eating it.<\/p>\n

\n
\n

<\/i> Ingredients for a 20 cm mold<\/i><\/h3>\n
    \n
  • <\/i> Eggs: 2<\/li>\n
  • <\/i> 00 flour: 200 g<\/li>\n
  • <\/i> Granulated sugar: 150 g<\/li>\n
  • <\/i> Sunflower oil: 100 ml<\/li>\n
  • <\/i> Instant yeast for cakes: 1 sachet<\/li>\n
  • <\/i> Tangerine juice: 250 ml<\/li>\n
  • <\/i> Powdered sugar: 100 g<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 10 minutes<\/i><\/li>\n
    • <\/i> Cooking: 35 minutes<\/i><\/li>\n
    • <\/i> Total: 45 minutes<\/i><\/li>\n
    • <\/i> Calories: 261Kcal \/ portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      Take two bowls and separate the yolks from the whites.<\/p>\n\n

      2<\/span><\/p>\n

      With the help of the electric whisk, beat the egg whites for a few minutes: the result must be a soft white foam.<\/p>\n\n

      3<\/span><\/p>\n

      Add the sugar to the bowl of egg yolks and whisk these ingredients as well until they become fluffy. Then pour in the sunflower oil and mix well.<\/p>\n\n

      4<\/span><\/p>\n

      At this point, add the juice of the previously squeezed mandarins to the egg yolks (set aside a few drops which will be used for the final icing). Mix everything together.<\/p>\n\n

      5<\/span><\/p>\n

      Take the flour and baking powder and pour them into the mixture with a sieve.<\/p>\n\n

      6<\/span><\/p>\n

      As a last step, also add the whipped egg whites; mix the cream gently from bottom to top to prevent the egg whites from falling apart. A smooth and homogeneous cream should be obtained.<\/p>\n\n

      7<\/span><\/p>\n

      Take a cake mold, in this case of silicone, and pour the prepared mixture into it; place it in a preheated oven, in static mode, at 180 \u00b0 and cook for about 35 minutes. <\/p>\n\n

      8<\/span><\/p>\n

      In the meantime, prepare the icing that will cover the tangerine cake: take a cup and pour the icing sugar and a few drops of tangerine juice kept aside. Mix until you get a smooth cream without lumps.<\/p>\n\n

      9<\/span><\/p>\n

      Once the cake is ready, take it out of the oven and let it cool on a rack without removing it from the mold.<\/p>\n\n

      10<\/span><\/p>\n

      Finally, brush your tangerine cake with the sugar glaze, cut it into slices and serve it at the table.<\/p>\n\n

      Accessories<\/h2>\n
        \n
      • Two bowls<\/li>\n
      • Electric hand mixer<\/li>\n
      • Spatula<\/li>\n
      • Table spoon<\/li>\n
      • 20 cm diameter cake mold<\/li>\n
      • Juicer<\/li>\n
      • Sieve<\/li>\n
      • Cup<\/li>\n
      • Kitchen brush<\/li>\n<\/ul>\n

        Tips and tricks<\/h2>\n
          \n
        • If you like, you can enrich the taste with walnuts or almonds: just replace 50 g of 00 flour with 50 g of walnut or almond flour and blend everything before adding the mandarins.<\/li>\n
        • We suggest you flavor this Mandarin cake as you prefer: with the Amaretto <\/strong>or the Grand Marnier<\/strong> for example. For an alcohol-free version, add a little vanilla essence, chocolate chips, almond extract or, why not, a generous sprinkle of dehydrated coconut.<\/li>\n
        • Very good if stuffed: try to cut it in half, once completely cooled, and spread inside the Marmalade<\/strong> of oranges <\/strong>or custard.<\/li>\n
        • The fruit in this cake is not seen but gives an extra softness, it is the classic cloud effect that reminds a little of the consistency of Chiffon cake<\/strong>.<\/li>\n
        • There is no shortage of variants for a cake like this: excellent is the combination of mandarin with chocolate where part of the 00 flour will be replaced with bitter cocoa powder for an even more delicious taste; or try adding yogurt, instead of eggs, for a lighter result. <\/li>\n<\/ul>\n

          storage<\/h2>\n

          Tangerine cake can be stored at room temperature, covered with cling film or under a glass bell, for about 3 days<\/strong>.<\/p>\n<\/p><\/div>\n

          <\/p>\n

          \n
          \n

          <\/i> Ingredients for a 20 cm mold<\/i><\/h3>\n
            \n
          • <\/i> Eggs: 2<\/li>\n
          • <\/i> 00 flour: 200 g<\/li>\n
          • <\/i> Granulated sugar: 150 g<\/li>\n
          • <\/i> Sunflower oil: 100 ml<\/li>\n
          • <\/i> Instant yeast for cakes: 1 sachet<\/li>\n
          • <\/i> Tangerine juice: 250 ml<\/li>\n
          • <\/i> Powdered sugar: 100 g<\/li>\n<\/ul>\n<\/div>\n
            \n
              \n
            • <\/i> Preparation: 10 minutes<\/i><\/li>\n
            • <\/i> Cooking: 35 minutes<\/i><\/li>\n
            • <\/i> Total: 45 minutes<\/i><\/li>\n
            • <\/i> Calories: 261Kcal \/ portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

              Mandarin cake: the recipe for a tender and citrusy dessert There Mandarine Cake it is a very soft and super fragrant dessert filled with mandarin juice and, in certain versions, also with their peels as long as they are organic and untreated; to complete, a fruity glaze that covers the entire surface making it shiny […]<\/p>\n","protected":false},"author":1,"featured_media":1624,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[105],"tags":[112,93,111,92,91,90],"class_list":["post-1623","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","tag-cakes","tag-desserts","tag-italian-cakes","tag-italian-desserts","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"\nMandarin cake: the recipe for a tender and citrusy dessert - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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