Indulge in the delightful flavors of this tangy mandarin and raisin cake, perfect for pairing with your afternoon coffee or tea. The bright citrus notes from the mandarin juice and zest blend beautifully with the sweet, chewy raisins, creating a cake that is both refreshing and comforting. This cake is baked in a traditional ring mold, making it a visually appealing centerpiece for your dessert table.
Why You'll Love This: This mandarin and raisin cake is a wonderful combination of tangy citrus and sweet raisins, offering a burst of flavor in every bite. The addition of melted butter provides a rich, moist texture, while the light, airy crumb makes it a delightful treat. The recipe is simple and versatile, allowing you to easily adapt it with your favorite ingredients, such as different citrus fruits, dried fruits, or nuts. Whether you're a seasoned baker or a beginner, this cake is sure to impress.
Perfect Occasion: Ideal for Sunday afternoons, this cake is perfect for enjoying with a cup of coffee or tea. It’s also great for brunches, family gatherings, or as a delightful snack. The refreshing citrus flavor makes it a wonderful choice for spring and summer, while its comforting sweetness makes it equally enjoyable year-round. Serve it at your next get-together, and watch it disappear quickly.
Decoration Tips: For a simple yet elegant finish, dust the cooled cake with powdered sugar. You can also drizzle a light glaze made from powdered sugar and mandarin juice over the top for extra sweetness and visual appeal. Adding a few slices of fresh mandarin or a sprinkle of chopped nuts can enhance the presentation and flavor. If you're feeling creative, consider adding some candied mandarin peel as a garnish.
Ingredients (for an 18 cm ring mold):
- 2 medium eggs
- 80g sugar
- 60ml mandarin juice
- 60g melted butter
- 140g all-purpose flour
- 7g baking powder
- A pinch of salt
- A handful of raisins
- Zest of 1 mandarin
Instructions:
- In a large bowl, use electric beaters to whisk the eggs, sugar, and mandarin zest until the mixture is light and foamy.
- Add the melted butter to the egg mixture and continue beating until well combined.
- Sift the flour and baking powder together. Gradually add the dry ingredients to the wet mixture in two batches, alternating with the mandarin juice. Use a spatula to fold in the ingredients gently.
- Once the batter is smooth, fold in the raisins, ensuring they are evenly distributed.
- Pour the batter into a greased 18 cm ring mold, spreading it evenly.
- Preheat the oven to 170°C (338°F) with heat from both top and bottom. Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the mold for a few minutes before transferring it to a wire rack to cool completely.
Substitutions:
- Substitute mandarin with orange, lime, or lemon. If using lemon, increase the sugar to balance the tartness.
- Replace raisins with dried apricots or cranberries for a different flavor.
- Add chocolate chips for a sweet twist.
- Incorporate chopped nuts for extra texture and flavor.
Enjoy your tangy mandarin and raisin cake!