Mandarin Orange Pound Cake

In Buenos Aires, everyone I speak to seems to have a recipe up their sleeve. Barely do I come across a person, or at least a woman, who doesn’t cook, and each one is always so generous with her recipes, they give them out for free.

I was speaking to a very nice lady at my gym yesterday, and she told me she was going to make a mandarin orange pound cake. The recipe seemed easy enough, and since mandarin oranges remind me of Chinese New Year and CNY always brings me happy memories, I decided I was going to make it too. It turned out SPECTACULAR. Definitely a recipe for keeps.

MANDARIN ORANGE POUND CAKE (Makes 1 large cake)

Ingredients:

1) 1 cup of vegetable oil
2) 2 cups of sugar
3) 3 cups of self-raising flour
4) 2 eggs

Steps:

1) Wash the mandarin oranges very well, and cut them into halves, removing all seeds.
2) Cut each half-orange into three slices
3) Blend the orange slices (including the orange skin) in a fruit-juice blender till you get a thick and consistent juice
4) In a mixing bowl, put in the sugar
5) Mix sugar and vegetable oil together till sugar dissolves
6) Sift in flour alternately with eggs
7) Add in the mandarin orange juice and mix well till you get a homogenous texture
8) Pour cake batter into a greased bundt baking mould
9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 40 – 45 minutes or until a stick comes out clean when poked into cake
10) Allow cake to cool for 10 minutes before serving

Fresh mandarin oranges:

Mandarin_orange_pound_cake1

Cut oranges into halves and de-seed them:

Mandarin_orange_pound_cake2

Cut each orange-half into three pieces:

Mandarin_orange_pound_cake3

Put orange slices (together with skin) into a fruit-juice blender:

Mandarin_orange_pound_cake4
Mandarin_orange_pound_cake5

To get a thick consistent juice:

Mandarin_orange_pound_cake6

Sugar:

Mandarin_orange_pound_cake7

Mix sugar with vegetable oil:

Mandarin_orange_pound_cake8

To get this mixture:

Mandarin_orange_pound_cake9

Sift in flour alternately with eggs:

Mandarin_orange_pound_cake12
Mandarin_orange_pound_cake10

Add in mandarin orange juice:

Mandarin_orange_pound_cake11

Mix well to get this batter:

Mandarin_orange_pound_cake13

Pour batter into a greased bundt baking mould:

Mandarin_orange_pound_cake14

Fresh out of the oven!

Mandarin_orange_pound_cake15

Mandarin Orange Pound Cake anyone?

Mandarin_orange_pound_cake16

felicia | Dish by Dish

Felicia is a Singaporean that's currently located in Buenos Aires, also known as the "Paris of South America". After moving to Argentina because of love, she found herself grappling with the mysterious concept known as cooking. Starting this blog has helped her explore the kitchen, the effect cooking has on our lives, and generally helped her make more friends with people like you! Please stay a while and explore!

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Lovely comments

    • says

      Hey Jules!
      Is this your email add??
      This mandarin orange pound cake is fantastic – my bf and his bro loved it so much! It is moist and keeps well for at least 4 days out of the fridge. Makes a nice large portion. Of course if you wanna make a smaller cake just use half of each ingredient in the recipe :)

  1. {Main St. Cuisine} says

    What a delicious looking recipe, especially with the addition of the mandarin purée. I have a mini bundt pan that I’d love to try with your recipe.

    Thanks for the inspiration!
    Allison

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