You can't resist the scent of this dessert, because soft cake to mandarins is the softest and most fragrant cake you will eat this winter. It is part of the series of overturned cakes, that is, once baked they must be turned upside down, as the ORANGE PIE, the PINEAPPLE CAKE but also the TARTE TATIN that I prepare with peaches and thyme. Is’ a very simple and rustic dessert, perfect for breakfast.
The perfect mandarin cake: some advice
The recipe for this dessert is not mine, I got it from the book “My little pastry shop” by Christophe Felder and Camille Lesecq (Guido Tommasi Publisher) because I was attracted to the idea of yet another dessert with the fresh and pungent scent of mandarins. Actually, the recipe provides for the use of clementines, but I assure you that there is no comparison: I made it both ways and mandarins take it definitely to the next level.
The cake is very simple to prepare, the only little shrewdness concerns the base: I suggest you coat the bottom of the tortiera with abundantly buttered baking paper, because then you have to sprinkle it with caster sugar and spread the slices of tangerines. In mandarins cooked they will lightly candy, but the sugar melting would stick to the cake maker making it difficult to extract the sweet. With baking paper you will solve the problem.
Soft cake with tangerines is preserved for a long time soft and fragrant, and keeps its wonderful scent unchanged. You just have to be careful to wrap it in food film and store it in a cool, dry place. Used, Obviously, organic tangerines, since you'll need juice, zest and pulp.
Sweets with mandarins not to be missed
If you have so many mandarins in your house and you love them the way I love them, I suggest you try some other recipes as well, to enjoy them while they're in season. In all recipes you can replace, If you prefer, mandarins with clementines, sweeter but less intense. Don't miss:
- the MANDARIN FROST, a very easy Sicilian recipe, gluten-free and refined
- the CRÈME BRULEE IN MANDARIN, creamy and gluttonous
- the freshest PARFAIT MANDARIN
- the WHITE-FOOD WITH MANDARIN FROST, very elegant and surprising
- the RICOTTA PLUMCAKE AND MANDARINS, soft and butterless
- the CARAMEL CREAMS WITH MANDARINS, creamy, everyone will love it
DOSES FOR A 20 CM MOLD:
150 grams of flour 00
30 grams of mandarin honey, orange or millefiori
70 grams of caster sugar
a large pinch of salt
120 grams of uns salted butter at room temperature
2 whole eggs
60 milliliters of tangerine juice
the grated zest of two organic mandarins
the flesh of two mandarins
7 grams of baking powder
sugar and butter for the cake maker, to taste
icing sugar to decorate the cake, to taste
The soft cake with mandarins is very simple and fast to make and will end in a few minutes, I guarantee. It is important that the butter is very soft, so leave it at least 2-3 hours at room temperature.
Preheat the oven to 180 degrees-ventilated. Put the butter, honey, salt and sugar in a large bowl and whip them with electric whips until you have obtained a homogeneous and whipped cream. Add whole eggs, one at a time, continuing to mount at medium speed until the eggs have amalgamated with the butter cream. Add the sifted flour with the yeast slowly and then, on several occasions, tangerine juice. Finally, combine the grated tangerine zest and mix with a spatula.
Butter and flour a hinged cupboard about 20 centimeters in diameter. Put a sheet of baking paper on the bottom (I suggest you cut it out in advance of the exact size of the bottom of the tortiera. Butter the baking paper and sprinkle with the caster sugar. Cut the tangerines into slices an inch thick, sprinkle them with caster sugar and lay them on the baking paper with the sugar-strewn part facing the bottom of the tortiera. Spread over the cake dough.
Bake and bake at 180 degrees ventilated for 30 minutes: It always try toothpicks, tucked in the middle of the cake, He should come out dry. Bake and let the cake cool completely. Once cool, open the cake bowl and flip the fluffy cake to the mandarins, finally removing the baking paper from the surface. Sprinkle with icing sugar and serve immediately.
To get a cake like that in the photograph, sprinkled with icing sugar but with natural mandarins, just cover the tangerines with pieces of aluminum paper of the same size, then dust the cake with icing sugar and finally remove the aluminum paper.