This Mandarin Orange Almond Cake, is the perfect Italian cake to serve any time during the day. Fresh Mandarin Oranges and a simple glaze will make this cake a delicious dessert.
Christmas Day in Italy is pretty well a 24 hour eating feast. When my mother-in-law was healthy we would start at one with lunch. Naturally the wood burning stove would be lit.
In the oven would go the pans of Lasagna, Homemade Crepe Cannelloni, Roast Lamb, Roasted Potatoes and Roasted Onions. We would eat a Rollè, tossed salads, fennel salads, Baked Fennel and Peas.
Just when you didn’t think you good eat anymore, out would come the Italian Playing Cards and the Tombola Board (Italian Bingo).
And of course somebody would ask “who wants coffee”? And here comes the Pandoro, Panettone and Torrone! Nuts and my favourite Lupin Beans.
Which I have soaking as I update this post.
Italian Glazed Mandarin Orange Almond Cake
But don’t despair we never stopped there, my mother-in-law would decide that since the stove was burning she would have to make Pizza, and the dough making would begin.
If you were lucky and she made too much dough, she would take pieces of the dough fry them and when they were still warm, sprinkle them with sugar. Sometimes the simple things are the best!
Dinner would consist of the left overs, Pastas, the Meat dishes, fresh salads and of course 2 or 3 slices of her delicious Pizza.
Unfortunately those Christmases are over and everyone is with their own family. Sad for us, our daughter has to work and won’t be back for Christmas this year. But we will see her in a couple of months.
And when we do I will be sure to make her this Mandarin Almond Cake, two of her favourite ingredients. This is a moist cake as far as Italian Cakes go. With a simple Mandarin Glaze it makes the perfect Christmas Morning Treat.
How long can the Mandarin Orange Cake last?
Most covered cakes, including this cake either frosted or unfrosted, cut or uncut, are perfectly fine at room temperature for about 3 days.
How to make a Mandarin Orange Cake
- In a medium bowl whisk the flour, corn starch, baking powder and baking soda and salt.
- In another medium bowl beat until fluffy the eggs and sugar.
- Gently fold in the yogurt, and then fold in the flour mixture.
- Add the almonds, oil, juice and then the zest.
- Pour into the prepared cake pan (I usually use a springform pan, makes life so much easier) and bake for approximately 25-30 minutes or until tooth pick comes out clean. (time could be more or less, depends on your oven).
- Let cake sit approximately 15 minutes, then remove from pan.
- You can either glaze it with a simple icing sugar, mandarin juice and cream or a simple dusting of powdered sugar.
Fast and easy to make, this Italian Glazed Mandarin Orange Almond Cake is made with Greek Yogurt and Oil. A couple of years ago I shared my Italian Fresh Cream Lemon Cake and this year we are going for another citrus cake. Enjoy!
Mandarin Orange Almond Cake
Ingredients
FOR THE CAKE
- 1 1/2 cups flour
- 3 tablespoons corn starch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 1 egg yolk
- 3/4 cup + 2 1/2 tablespoons sugar (granulated)
- 1/2 cup greek yogurt
- 1/3 cup finely chopped almonds (not almond flour)
- 1/4 cup vegetable oil
- 2/3 cup mandarin juice (approximately 5-7) (fresh mandarins)
- zest 1/2 lemon
- zest 1 mandarin orange
MANDARIN GLAZE
- 1 1/4 cups icing / powdered sugar
- 1-2 tablespoons Mandarin Orange juice (fresh)
- 1-2 tablespoon cream or milk
Instructions
FOR THE CAKE
- Pre-heat oven to 340° F (170°C). Grease and flour a 9 inch (22 centimeter) bundt pan.
- In a medium bowl whisk the flour, corn starch, baking powder and baking soda and salt.
- In a medium bowl beat until fluffy eggs and sugar, gently fold in yogurt, and fold in the flour mixture, then add the almonds, oil, juice and then zest. Pour into prepared cake pan and bake for approximately 25-30 minutes or until tooth pick comes out clean.Let cake sit approximately 15 minutes, then remove from pan. When cool drizzle with glaze or sprinkle with powdered sugar.
MADARIN GLAZE
- In a small bowl add icing / powdered sugar, juice and 1 tablespoon cream or milk, stir together until smooth, if too thick then add a little more cream or milk, if too thin add more icing / powdered sugar.
Nutrition
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Reposted from December 19, 2016.
Wendy says
I am wondering if I can use Kefir instead of Greek Yogurt!
Rosemary says
Hi Wendy, yes that should work. I hope you enjoy the recipe. Take care!
Mada says
Fell apart but it tasted ok, won’t make it again
Rosemary says
Hi Mada, I don’t understand what you mean by fell apart. Did you try to remove it from the pan when it was still hot? Let me know.
Tammy says
Can you omit the almonds?
Rosemary says
Hi Tammy, sure if you want. Hope you enjoy it. Take care!
DG says
I am really looking forward to try this recipe. Can I use the same recipe in a cup cake form ? Thank you
Rosemary says
Hi DG sure that should work also. Let me know how it goes.
Eli says
Hello! I do have a question, is it 3 whole eggs, or just the yolk or the white?? Thanks for your help!
Rosemary says
Hi Eli, yes 3 whole eggs and 1 yolk. Let me know how it goes.
Natalie says
What a great find! An absolutely delicious cake that was demolished by my family. They loved it so much I’m making it again this weekend – one for a friend and one for us to enjoy.
I made a few tweaks to the recipe to accommodate family requirements and also what I had on hand: reduced the sugar amount, added more zest for flavour, vitamixed the mandarins/oranges to minimise wasting the pulp and used almond meal.
Correction required: US Customary states 3 eggs however Metric conversion states 2 eggs.
Rosemary says
Hi Natalie, thanks so much, so glad everyone enjoyed it. Take care.
Anna Mckenna says
I’m thinking (of making this cake it sounds delicious also I like to use metric for measurements wondering why the amount of eggs are different, which is the right amount 2or3 please
Rosemary says
Hi Anna, I corrected it, it should be 3 eggs and 1 yolk, I hope you like it. Take care!