Note: The mandarin puree makes the batter very liquid, resulting in a long bake time. Don’t worry—the cake will turn out soft and tender.
Ingredients:
- • 2 large (or 3 medium) mandarins or clementines
- • 100 g (7 tbsp) softened butter
- • 1¼ cups (250 g) demerara or white sugar
- • 6 egg yolks (from large eggs)
- • ½ cup (120 ml) milk
- • 2 cups (280 g) flour
- • 1 packet (10 g) baking powder
- For garnish: Powdered sugar, mandarin segments
Instructions:
- Wash mandarins and place them whole in a medium saucepan. Cover with boiling water, return to a boil over high heat and cook uncovered for 25–30 minutes, until the peel softens. Drain and let cool for about 30 minutes.
- Halve mandarins and remove seeds. Blend the fruit—including peel—into a smooth puree using a food processor or blender.
- Preheat oven to 180°C (350°F). Grease and flour a cake pan.
- In a stand mixer, beat butter with the whisk attachment on high speed for about 1 minute. Add sugar and beat for 2 more minutes until light and creamy. Add egg yolks and beat for 1 more minute. Lower speed, then add milk, half the flour and baking powder, and mix to combine. Add remaining flour and baking powder, followed by the mandarin puree. Mix until smooth.
- Pour batter into the prepared pan. Bake for 55–60 minutes, until a toothpick inserted in the center comes out dry. If still moist, bake another 8–10 minutes, covering with foil if needed. Let cool. Dust with powdered sugar and garnish with mandarin slices.
Prep time: ~25 minutes (excluding boiling, cooling, and baking)
Difficulty: Medium
Storage: Covered in the refrigerator, up to 5 days