Mandarin Loaf Cake

Name: Mandarin Loaf Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: Type 00 flour 1 ½ cup; Potato starch 4 tbsp; Sugar ¾ cup; Sunflower seed oil 0.6 cup; Mandarin orange juice 2 oz; Mandarin orange peel to taste; Eggs 2; Baking powder 4 tsp; Vanilla extract to taste; Sunflower seed oil to taste; Powdered sugar to taste

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 45 min
Serving: 6
Cost: Low

PRESENTATION

Mandarin loaf cake uses the whole fruit — both the zest and the juice — which is what separates it from a generic citrus loaf. The zest goes into the batter for fragrance, the juice keeps the crumb moist and gives the flavor its brightness without any artificial extract. The result is a tender, golden loaf that smells like a Sicilian kitchen in winter and stays soft for several days.

The batter comes together in one bowl, which is the other reason to make it: no mixer required, no complicated steps, just the kind of recipe that rewards using good fruit. Untreated mandarins are worth seeking out here — the zest of a treated mandarin is not something you want in the batter. Serve it plain at breakfast with coffee, or with a spoonful of mandarin marmalade on the side if you want to lean into the citrus further.

INGREDIENTS

For a 11x4 inch mold: Type 00 flour 1 ½ cup (180 g); Potato starch 4 tbsp (50 g); Sugar ¾ cup (160 g); Sunflower seed oil 0.6 cup (130 g); Mandarin orange juice 2 oz (60 g); Mandarin orange peel to taste; Eggs 2; Baking powder 4 tsp (16 g); Vanilla extract to taste

For greasing and dusting: Sunflower seed oil to taste; Powdered sugar to taste

Preparation

How to prepare Mandarin Loaf Cake

To prepare the mandarin loaf cake, start by grating the zest of the citrus fruits, which you will set aside for a moment 1. Then squeeze the juice 2 and weigh 60 g (about 1/4 cup) to use for the batter 3.

Take care of the dry ingredients: in a bowl, combine the cornstarch with the flour 4 and sift in the baking powder 5. Mix and set aside 6.

In a large bowl, pour in the eggs, sugar 7, vanilla extract 8, and grated mandarin zest 9.

Work with the electric mixer for 5 minutes 10, then gradually add the oil in a slow stream 11 and continue to mix until fully incorporated. Then, gradually add the dry ingredients 12.

Alternate adding the dry ingredients with the mandarin juice, keeping the mixer running 13. Once all ingredients are incorporated, pour the batter into a 11x4 inch loaf pan, 3 inches high, which you previously greased with vegetable oil 14. Using an oiled spatula, make a lengthwise cut down the center of the batter 15: this will help form the split during baking.

Bake the mandarin loaf cake in a static oven at 350°F for 45 minutes, being sure to perform a toothpick test towards the end 16. Let it cool slightly before unmolding and dusting with powdered sugar 17. Your mandarin loaf cake is ready to be enjoyed as a snack or breakfast 18!

Storage

The mandarin loaf cake keeps well under a glass dome or wrapped in plastic wrap for 2-3 days.

It can be frozen for about a month.

Tip

If you want to make your mandarin loaf cake even more delicious, you can glaze it: just mix a bit of mandarin juice with a generous amount of powdered sugar and pour the glaze over the unmolded and cooled cake!

For the translation of some texts, artificial intelligence tools may have been used.

Mandarin Loaf Cake

PRESENTATION

INGREDIENTS

How to prepare Mandarin Loaf Cake

Storage

Tip

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