Mandarin Cake Recipes Australia Food

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MANDARIN ORANGE CAKE



Mandarin Orange Cake image

This was a favorite cake growing up. The middle gets sunken, all good from the topping sinking into it. You may wnat to double the topping so you can pour extra over the edge pieces of the cake, they don't seem to get as much of the topping sinking in as it all flows to the middle of the cake.

Provided by Miss Erin C.

Categories     Dessert

Time 45m

Yield 1 nine x thirteen cake

Number Of Ingredients 9

2 cups sugar
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
2 cans drained mandarin oranges
3/4 cup brown sugar
3 tablespoons milk
2 tablespoons butter

Steps:

  • Preheat oven to 350F degrees.
  • Beat the eggs, add oranges and dry ingredients, sugar, flour, baking soda and salt, beat on low speed until combined Pour into a greased and floured pan.
  • Bake for 30-35 minutes.
  • In a small saucepan bring the final 3 ingredients to a boil and pour over the hot cake as soon as it comes out of the oven Serve with whipped cream.

MANDARIN CAKE # 2



Mandarin Cake # 2 image

A slight variation in the ingredients used in my Mandarin Cake recipe that is posted. But this variation is just as good! Moist and just divine for a flour free cake. A Bill Granger recipe.

Provided by Tisme

Categories     Citrus

Time 3h18m

Yield 8-10 serving(s)

Number Of Ingredients 6

3 mandarin oranges
250 g caster sugar (1 cup)
6 eggs
230 g ground almonds (2 cups)
60 g caster sugar, extra (1/4 cup)
2 oranges, zest of only

Steps:

  • Put the mandarins in a medium saucepan and cover with water. Bring to the boil and simmer for 2 hours, adding water when necessary to keep the mandarins covered at all times.(Microwave option as a foot note)
  • Preheat the oven to 160°C.
  • Drain the mandarins and cool them to room temperature. Once cooled, split them open with your hands and remove any seeds. Puree the mandarins, including the skins, in a food processor. Add the sugar and eggs and mix together until combined. Add the ground almonds to the mandarin purée and stir thoroughly.
  • Pour the mixture into a well-greased 24cm (9 inch) springform cake tin and bake for 1 hour 10 minutes, or until the cake looks set in the middle, springs back when touched and comes away from the edges. Remove from the oven and allow to cool in the tin.
  • While the cake is cooling, put the extra sugar in a saucepan with 60 ml (1/4 cup) of water over a low heat and stir until the sugar dissolves. Add the orange zest and boil the mixture until it just starts to caramelise. Lift the zest out with a fork and cool it on a plate.
  • Serve the cake with caramelised citrus zest and a sprinkling of icing sugar.
  • FOOT NOTE: Option for microwave method for mandarin's ~ Cut the mandarins in half lenghtways skin on. Remove pips and place cut side up in a microwave dish and add 3/4 cup water. Cover and microwave on high 15 minutes & drain.

Nutrition Facts : Calories 401.8, Fat 17.9, SaturatedFat 2.3, Cholesterol 139.5, Sodium 54.6, Carbohydrate 53.5, Fiber 4.9, Sugar 46.5, Protein 11.4

MANDARIN CAKE



Mandarin Cake image

Posted in reply to a message board request. Mandarin-Almond Cake is a variation on a traditional Middle-Eastern cake. It is moist, delicious and quite rich. The absence of flour is not a mistake!

Provided by Dee514

Categories     Breads

Time 2h30m

Yield 1 8inch cake, 8 serving(s)

Number Of Ingredients 5

4 large eggs
3 large whole mandarin oranges (Clementines or tangerines)
1 1/8-1 1/4 cups ground almonds
1 teaspoon baking powder
3/4 cup sugar

Steps:

  • Place mandarins in a saucepan, cover with water and boil for 1 hour.
  • Leave to cool.
  • On a plate, cut mandarins open, remove pips and place pulp and skins into blender.
  • Process until smooth.
  • There should be just over a cup of pulp.
  • Beat eggs and sugar until thick and fluffy.
  • Add mandarin pulp, almonds and baking powder.
  • Mix well, and pour into a greased and floured 8 inch cake pan.
  • Bake at 375°F for 1 hour.
  • Cake will fall slightly in center.

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  • Preheat the oven to moderate 180°C (350°F/Gas 4). Grease and flour a 20 cm (8 inch) diameter springform cake tin.
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MANDARIN CAKE | AUSTRALIAN WOMEN'S WEEKLY FOOD
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  • Finely grate the zest from the orange. Strain mandarin segments and measure juices. Make up to ½ cup with any reserved mandarin juices, and, if necessary, freshly squeezed orange juice. Mix juices and orange zest into cake batter.
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THE BEST MANDARIN RECIPES | MANDARIN CAKE | MANDARIN …
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