Mandarin loaf cake, or budín de mandarina, is a blender batter of whole chopped mandarin with peel, mandarin juice, egg, oil, and sugar folded into self rising flour, baked at 180°C (356°F) for about 45 minutes, and finished with a glaze of powdered sugar and mandarin juice. It takes 20 minutes of preparation and 45 minutes of baking, and serves 8.
An Argentine favorite, citrusy and moist, made with ingredients you probably already have at home.
How to Make Mandarin Loaf Cake?
A blender does most of the work: whole mandarin pieces are blended with the wet ingredients, the flour is folded in by hand, and the warm cake is glazed with mandarin icing.
Nutritional Information
Each serving of mandarin loaf cake contains approximately 445 kcal, 6 g of protein, 13 g of total fat, 25 mg of cholesterol, 73 g of carbohydrates, 34 g of sugars, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Mandarin Loaf Cake Recipe
Preparation: 20 minutes
Cooking: 45 minutes
Servings: 8
Ingredients
- 400 g (3¼ cups) of self rising flour
- 100 ml (⅓ cup + 1 tablespoon) of vegetable oil
- 3 mandarins
- 1 egg
- 1 cup of sugar
- Butter, for the pan
- Powdered sugar, for the glaze
Instructions
- Preheat the oven to 180°C (356°F) and grease a loaf pan with butter. Wash the mandarins and halve them. Squeeze the juice of one mandarin and set it aside. Cut the second mandarin into small pieces, removing the seeds.
- Put the mandarin pieces with peel, the egg, oil, sugar, and the squeezed juice in a blender and blend until smooth.
- Pour into a bowl and fold in the self rising flour until fully combined. Transfer to the pan and bake for about 45 minutes or until a toothpick comes out clean.
- Squeeze the last mandarin and gradually mix the juice with powdered sugar into a thick but pourable glaze. Let the cake cool in the pan for 10 minutes, unmold onto a rack, and pour the glaze over the warm cake.
Additional Tips
Add crunch
Fold chopped walnuts or almonds into the batter for texture.
Protect the top
If the top browns too fast, cover it loosely with foil for the last part of baking.
Glaze while warm
Pour the glaze over the warm cake so it spreads evenly.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Mandarins | Oranges | 2 | Similar flavor |
| Mandarins | Lemons | 3 | More acidic, add sugar |
| Self rising flour | All purpose flour + 4 teaspoons baking powder | 400 g | Same result |
| Glaze | Dusting of powdered sugar | To taste | Simpler |
Frequently Asked Questions (FAQs)
1. Can I use another citrus fruit?
Yes, oranges or lemons work, adjusting the sugar if the lemons are very tart. Mandarin gives a unique sweetness and aroma.
2. What if the top burns?
If the top browns too fast while the center is still raw, cover it loosely with foil for the rest of the baking.
3. Why is my loaf cake dry?
It was probably overbaked. Take it out as soon as a toothpick comes out clean, and measure the oil and egg carefully.
4. Can I freeze it?
Yes, cooled and unglazed, wrapped tightly, for up to 3 months. Thaw at room temperature and glaze.
History of Mandarin Loaf Cake
Mandarin loaf cake is a typical Argentine dessert that reflects the tradition of baking with fresh fruit. Mandarins, native to Asia, reached South America with European immigrants.
Did You Know?
A single mandarin can provide up to 30% of the recommended daily intake of vitamin C.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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