Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease your mini bundt or cupcake pan with butter and dust lightly with flour (skip if using silicone molds).
- Sift the flour and baking soda together into a small bowl. Set aside.
- In a large mixing bowl, beat butter and sugar using a stand mixer or hand mixer until light and fluffy, about 1 minute. Scrape down the sides of the bowl halfway through.
- Add eggs one at a time, beating well after each addition. Mix in the mandarin juice until fully incorporated.
- Gradually mix in the flour in four additions, beating just until combined each time. Fold in the mandarin zest gently with a spatula.
- Pour the batter evenly into the prepared molds. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack before unmolding.
- In a small saucepan, combine mandarin peel, juice, sugar, and vanilla. Bring to a gentle boil over low heat and simmer until reduced to about ½ cup (40–60 minutes). Remove peels and set syrup aside.
- Drizzle cooled cakes with syrup and garnish with candied peels. Serve as a simple, aromatic dessert or sweet snack.
Notes
Tips:
• Ensure baking soda is fresh to help the cake rise properly.
• Strain mandarin juice before adding to the batter for a smooth texture.
• If you have leftover mandarins, use them to make fresh juice, liqueur, or enjoy as a snack.
• The syrup is what makes this cake shine — but if you want to simplify, pair it with a store-bought vanilla cake mix and drizzle with the syrup for a quick upgrade.
• Ensure baking soda is fresh to help the cake rise properly.
• Strain mandarin juice before adding to the batter for a smooth texture.
• If you have leftover mandarins, use them to make fresh juice, liqueur, or enjoy as a snack.
• The syrup is what makes this cake shine — but if you want to simplify, pair it with a store-bought vanilla cake mix and drizzle with the syrup for a quick upgrade.