Mandarin Orange Cake
Total Time:1 hour; 25 minutes active
This bright and sunny cake dazzles the eye before you take a slice, and the orange flavor just sings when you take a bite. Thanks to the Bundt pan, it looks fancy, but takes much less time to decorate than a layer cake. You don’t need a mixer, just a bowl and a whisk, for an easy dessert that shows off the juicy citrus of the season.
- 8 small mandarin oranges (clementines, tangerines or satsumas)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 1/2 cup olive oil
- 1 cup powdered sugar
- 2 tablespoons mandarin orange juice
- Preheat the oven to 350 F. Generously grease and flour a nine-inch Bundt pan and reserve.
- Use a fine grater to produce one tablespoon of orange zest, then juice the oranges to make ½ cup juice for the cake and two tablespoons for the glaze. Reserve.
- In a large bowl, combine the flour, baking powder, baking soda and salt and whisk to mix.
- In a medium bowl combine the sugar and eggs and whisk until light and lemon colored, about two minutes by hand. Whisk in the oil and orange zest and ½ cup juice. Pour the egg mixture into the flour mixture and whisk until smooth.
- Use a rubber spatula to scrape the batter into the prepared Bundt pan, and smooth the top.
- Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out with no wet batter.
- Cool on a rack for five minutes, then loosen the sides of the cake with a paring knife. Place a large plate or cake stand on top of the pan, then flip, unmolding the cake onto the plate. Let cool completely.
- While the cake cools, place the powdered sugar in a glass measuring cup and stir in the remaining orange juice to make a pourable glaze. Drizzle the glaze over the cake.
- Keep the cake tightly covered at room temperature for up to three days.
This citrus tones in this dessert are complemented by any number of flavors. Serve with coffee, tea, hot chocolate or a glass of eggnog topped with nutmeg.
440 calories, 16 g. fat, 80 mg. cholesterol, 280 mg. sodium, 70 g. carbohydrate, 2 g. fiber, 6 g. protein