Mandarin Orange Cake
Mandarin orange cake is a surprising way to use this sweet fruit! This citrus fruit cake recipe uses the entire mandarin, peel and all, for a unique texture and delicious result.
This mandarin orange cake is the baby sister to my Sicilian whole orange cake that many of you are already familiar with.
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I’ve made so many different versions of this super popular orange cake, starting with a whole lemon cake, apple cake, peach cake and more. In fact, when I first published my Sicilian orange cake, it was the only whole orange cake on the internet in English.
It’s rough seeing how many others are online now, with zero credit to anyone, not even the original Italian blogger where my mother had found the original recipe. Since there’s nothing I can do, I choose not to focus on these things, but instead, I’m sharing another citrus version of this wonderful recipe with this mandarin orange cake which also uses the whole fruit (except the seeds.)
You can see its luscious texture and can imagine the sweet flavor! It’s really a showstopper of a cake when it comes to tasting it!
Which Mandarin Oranges Should I Use?
When choosing your mandarin oranges, be sure to use organic because you’ll be ingesting the rind. You also don’t want a rind that is very hard or thick. It should be soft, fragrant, and full of moisture (dry fruit doesn’t work in this recipe.) Ojai pixie tangerines are very sweet, but sometimes their skin can be tough. Choose the right citrus, for the best results.
According to Robert Schueller from Melissa’s Produce, all tangerines are mandarin oranges. The difference is where the species of fruit originated.
“Mandarins and Tangerines are interchangeable words. Technically, mandarins are a tangerine from Asia and a tangerine is a mandarin from North Africa (Tangiers). However, over time the terms have been muddled for merchandising distinctions more than country of origin.” – Melissa’s Produce
I hope you enjoy this cake as much as I do!
Check out this recipe for blood orange ricotta cookies, too!
It’s perfect for pot lucks, picnics, special occasions and even for an afternoon snack.
Mandarin Orange Cake
adapted by Christina Conte serves 12
FULL PRINTABLE RECIPE BELOW
Ingredients
- eggs
- sugar
- flour
- baking powder/Pane Degli Angeli powder
- butter
- Greek yogurt
- mandarin oranges
- vanilla (optional)
Glaze
- mandarin orange juice
- sugar
Special equipment: springform pan, or bundt pan or loaf tin
Directions
Preheat oven to 350°F (175°C)
Make the Mandarin Cake Batter
Butter and flour an 8″ springform pan
Beat the sugar and eggs until thick and creamy.
Sift the flour with the baking powder or Paneangeli, then add to the mixture in the bowl a little at a time along with the softened butter.
Continue to mix until completely blended, then stir in the yogurt.
Blend the mandarin oranges in a food processor until finely chopped into a purée, then add to the batter. Mix well.
Pour into prepared tin and bake for 50-60 minutes until a cake tester or skewer comes out clean. Allow to cool for about 15 minutes, then run a thin knife around the perimeter and remove the side of the springform pan.
Glaze the cake if desired.
This is truly one of the easiest cakes you’ll ever make!
Just look at that crumb!
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Mandarin Orange Cake
Special Equipment
- 1 8" springform pan
Ingredients
- 3 eggs free range, organic, if possible
- 1 ⅛ c sugar
- 1 ¾ c all purpose flour or plain flour in the UK
- 1 pkg Pane Degli Angeli vanilla baking powder or 2 ½ tsp baking powder
- ⅓ c butter salted, softened
- ⅓ c Greek yogurt (sour cream or labne also works)
- 4 mandarin oranges organic, sweet (3 or 4), washed, cut into pieces and seeds removed - weigh for best results
- 1 tsp vanilla extract ONLY USE IF USING BAKING POWDER
Glaze
- ¼ c mandarin orange juice from fresh mandarins
- ¼ c sugar
Instructions
- Preheat oven to 350°F (175°C)
- Butter and flour an 8″ springform pan
- Beat the sugar and eggs until thick and creamy.
- Sift the flour with the baking powder or Paneangeli, then add to the mixture in the bowl a little at a time along with the softened butter.
- Continue to mix until completely blended, then stir in the yogurt.
- Blend the mandarin oranges in a food processor until finely chopped into a purée, then add to the batter. Mix well.
- Pour into prepared tin and bake for 50-60 minutes until a cake tester or skewer comes out clean. Allow to cool for about 15 minutes, then run a thin knife around the perimeter and remove the side of the springform pan. Remove the bottom of the pan and place on a cooling rack.
Glaze
- Put the mandarin orange juice and sugar in a small pot and simmer for about 3 minutes until sugar is melted.
- Brush the glaze over the cake.
- Serve when cool on its own, or with some ice cream, custard or whipped cream.
Notes
- Using a scale will give the best results.
- It's difficult to say how many mandarin oranges are needed because they are never uniform in size and weight.
Nutrition
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Moka Coffee Set
A perfect dessert to enjoy with friends!
scrumptious easy 😋 to make with basic ingredients
moca coffee set
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This cake is divine. So moist and delicious. My guests enjoyed it but it would have been much better if I served the coffee with the moka set.
Pat Trentini
Moka coffee set
This is a delicious and very fresh tasting cake. My family loved it! It was gone within a couple of days and they are begging for more. I’m looking forward to bringing this to friends and family get togethers. I know it will be a hit. By the way, I love everything about Christina’s Cucina, especially receiving the emails. They are my favorite and have become my “relax and enjoy” emails!
Thank you so much, Carmela!
I think this is my favorite recipe for year round use It would be delicious with the mocha coffee set drink. Instead of afternoon tea! Especially like the whole orange idea. I just recently read orange peel is great for 1’s digestive tracts Patient point thank you again for the opportunity.
Glad you like it, Tess! Ready to draw the MOKA set winner today!
Dying to try this recipe. I love oranges, and orange cake? I’m sure it’s delicious. Also sure it would be delicious paired with a Moka coffee set…
I’m going to make this.. had a similar recipe in the past that I lost.
“Moka coffee set”
I’ve now made this, the whole orange and the whole lemon cake – all are simply morrrrrrrish and a massive hit wi5h the congregation at Fogo church.
Love your recipes.
You’re on a roll, Ian! Thank you so much for using my recipes!! I appreciate it and love that you are making all these citrus cakes and sharing with your church :)