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Mandarin orange cake or muffins Recipe

International · Dessert · 65 min total

This moist and fragrant cake or muffins use whole mandarin oranges (peel and all) for intense citrus flavor. Perfect for using up a surplus of mandarins.

Ingredients

• 2 medium mandarin oranges (about 200g each), washed
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1/2 cup (120ml) vegetable oil
• 1 1/2 cups (190g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (120ml) buttermilk (or milk with 1 tsp lemon juice)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners, or grease a 9-inch round cake pan.
2. Place whole mandarin oranges (unpeeled) in a small saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 15 minutes until soft. Drain and let cool slightly.
3. Cut the oranges into quarters, remove any seeds, and transfer to a food processor. Add sugar and process until smooth.
4. In a large bowl, whisk together eggs and oil. Add the orange purée and mix well.
5. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add to wet ingredients alternately with buttermilk, starting and ending with flour mixture. Mix until just combined.
6. Divide batter evenly among muffin cups (about 3/4 full) or pour into cake pan. For muffins, bake 18-22 minutes; for cake, bake 40-45 minutes, or until a toothpick inserted in center comes out clean.
7. Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Tips

• For extra glaze, mix 1/2 cup powdered sugar with 2 tbsp fresh mandarin juice and drizzle over cooled cake or muffins.
• Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
• If using clementines or tangerines, reduce sugar to 3/4 cup as they are sweeter.

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