For me, mandarin oranges are part of our family's holiday season traditional foods, and this mandarin orange cake recipe takes advantage of a fruit full of the comforting aromas of
FOR THE CAKE – 1 stick of salted butter [113 grams, 4 ounces] at room temperature, plus extra to grease the pan – 1 cup of all-purpose flour [120 grams, 4.2 ounces]– ½ tea
– Grease the molds with butter (or cooking spray) and dust with flour the cake pan or mini-bundt tray. If you're using silicone molds, do not dust them with flour.Preheat ove
– In a mixing bowl beat the butter and sugar over medium speed using the hand mixer or stand mixer and paddle attachment until it turns a lighter color (about 1 minute). Sc
– Increase the speed to maximum and add the flour in four portions, waiting until each quarter has been thoroughly incorporated before adding more.Add eggs, one at a time, beati
– Pour into the prepared pan(s).Add the zest. and fold it in with a spatula.Step 4:
– Cool on a wire rack to room temperature before removing it from the pan.Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.Step 5:
– Mix 3 cups of water, juice, sugar, vanilla, and boil over very low heat until the liquid has reduced to half a cup (40-60 minutes).To make the syrup and candied peels, wash
– When it's time to serve, drizzle the cakes with the syrup and serve garnished with the candied peels.Step 7:
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