Blended Mandarin Cake
Ingredients:
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2 whole mandarins (washed, seeds removed if any)
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4 large eggs
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1 cup (200 g) sugar (adjust to taste)
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1/2 cup (120 ml) vegetable oil
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1 1/2 cups (180 g) all-purpose flour
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2 tsp baking powder
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1/4 tsp salt
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Optional: 1 tsp vanilla extract or almond extract
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Optional: Icing sugar for dusting
Instructions:
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Preheat oven to 180°C (350°F). Grease a 9-inch (23 cm) cake pan or line with parchment paper.
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Blend mandarins: Cut mandarins into quarters, remove seeds, and place them in a blender. Add the eggs, sugar, and oil (and vanilla if using). Blend until completely smooth.
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Mix dry ingredients: In a separate bowl, combine flour, baking powder, and salt.
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Combine wet and dry: Gradually fold the dry ingredients into the blended mandarin mixture until smooth. Be careful not to overmix.
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Bake: Pour batter into the prepared pan. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
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Cool & serve: Let the cake cool for 10–15 minutes in the pan, then transfer to a wire rack. Dust with icing sugar if desired.
Tips:
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For extra citrus punch, add 1 tsp orange or mandarin zest (optional).
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You can add poppy seeds, chopped nuts, or chocolate chips for variety.
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This cake keeps well for 2–3 days in an airtight container and actually tastes better the next day as the flavors meld.
If you want, I can also give a lighter, low-sugar version that’s perfect for breakfast or afternoon tea—still blended, still super moist. Do you want me to do that?