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 and with an even more humid consistency. This cake is very reminiscent of the Orange cake, 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.

Preparation

1

Take two bowls and separate the yolks from the whites.

2

With the help of the electric whisk, beat the egg whites for a few minutes: the result must be a soft white foam.

3

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.

4

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.

5

Take the flour and baking powder and pour them into the mixture with a sieve.

6

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.

7

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 ° and cook for about 35 minutes.

8

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.

9

Once the cake is ready, take it out of the oven and let it cool on a rack without removing it from the mold.

10

Finally, brush your tangerine cake with the sugar glaze, cut it into slices and serve it at the table.

Accessories

• Two bowls
• Electric hand mixer
• Spatula
• Table spoon
• 20 cm diameter cake mold
• Juicer
• Sieve
• Cup
• Kitchen brush

Tips and tricks

• 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.
• We suggest you flavor this Mandarin cake as you prefer: with the Amaretto or the Grand Marnier 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.
• Very good if stuffed: try to cut it in half, once completely cooled, and spread inside the Marmalade of oranges or custard.
• 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.
• 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.

storage

Tangerine cake can be stored at room temperature, covered with cling film or under a glass bell, for about 3 days.