Mandarin Orange Almond Cake

mandarinorangealmondcake This Mandarin Orange Almond Cake, is an easy Breakfast or Snack Cake, fresh Mandarins and a simple glaze is all you need. Delicious.

Mandarin Orange Almond Cake:
1½ cups all-purpose flour, unbleached
3 Tbsp. cornstarch
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. sea salt
3 large eggs, room temperature
1 large egg yolk, room temperature
¾ cup + 2½ Tbsp. sugar (181 g)
½ cup Greek yogurt
⅓ cup almonds (not almond flour), finely chopped
¼ cup vegetable oil, I use either sunflower or corn oil
⅔ cup Mandarin juice, freshly squeezed (~ 5-7)
½ Tbsp. lemon zest, freshly grated
½ Tbsp. Mandarin orange zest

Mandarin Orange Glaze:
1¼ cups confectioners' sugar
1-2 Tbsp. Mandarin orange juice, freshly squeezed
1-2 Tbsp. heavy cream or milk

For the Mandarin Orange Cake:
Preheat oven to 340°F (170°C/150°C fan, Gas Mark 3). Grease and flour a 9" (22 cm) Bundt pan.

In a medium bowl whisk the flour, cornstarch, baking powder and baking soda and salt.

In a medium bowl beat until fluffy the eggs and sugar approximately 2-3 minutes, gently stir in the yogurt, then fold in the dry ingredients, add the almonds, oil, juice and then zest and gently combine.

Pour into prepared cake pan and bake for approximately 25-30 minutes or until tooth pick comes out clean.

Let the cake sit approximately 15-20 minutes in the pan, then move to a wire rack to cool completely. When completely cool drizzle with the glaze or dust with powdered sugar.

Mandarin Orange Glaze:
In a small bowl add icing / powdered sugar, juice and 1 Tbsp. cream or milk, stir together until smooth, if too thick then add a little more cream or milk, if too thin add more confectioners' sugar.

Makes 10 servings.

Cook's Notes:

For room temperature ingredients, remove from the fridge 45-60 minutes before needing.
For the vegetable oil, I use sunflower or corn oil or you could also use melted butter or a light olive oil.
Most covered cakes, including this cake either frosted or unfrosted, cut or uncut, are perfectly fine at room temperature for about 2-3 days. It can also be refrigerated for up to 4 days. The cake can also be frozen. Wrap the completely cooled unglazed cake tightly in plastic and place in a freezer safebag or container. It will keep for up to three months in the freezer.