Mandarin Cake

Preparation

Step 1: Prepare the mandarins

Wash the mandarins thoroughly in warm water to remove any wax. Grate the zest of 3 mandarins using a fine grater, being careful not to take the white pith (albedo) which is bitter. Then squeeze all 5 mandarins to obtain about 15 cl of juice. Set aside the juice and zest separately.

The quality of the mandarins is crucial: choose fragrant ones with thin, smooth skin. In-season mandarins (autumn-winter) are the most flavourful and juicy.

Step 2: Make the batter

Preheat the oven to 170°C. Melt the unsalted butter and let it cool. In a large bowl, whisk the eggs with the caster sugar for 2 to 3 minutes until pale and tripled in volume — this aeration step is essential for a soft cake.

Add the plain yogurt, melted butter and 10 cl of mandarin juice. Mix gently. Fold in the sifted flour and baking powder in several additions, stirring gently with a spatula. Finish by adding the reserved mandarin zest.

Step 3: Bake the cake

Butter and flour a 20 cm springform cake tin. Pour in the batter and bake for 35 minutes at 170°C. Check doneness by inserting a knife blade into the center — it should come out clean and dry. If the top browns too quickly, cover the tin with aluminium foil halfway through baking.

When out of the oven, let the cake cool for 10 minutes in the tin before unmolding onto a wire rack.

Step 4: Prepare the soaking syrup

While the cake bakes, prepare the syrup. In a small saucepan, pour the remaining mandarin juice (about 5 cl) with 2 tablespoons of caster sugar. Bring to a boil for 2 minutes until the sugar is completely dissolved. Add a tablespoon of lemon juice to balance the acidity.

Remove from heat and let cool slightly. This syrup will soak into the cake, making it incredibly moist and fragrant.

Step 5: Soak and glaze the cake

Using a pastry brush or a spoon, generously brush the still-warm cake with the mandarin syrup. Carefully turn it over and soak the bottom as well. Let the cake absorb all the syrup for at least 1 hour — the cake should be well soaked without being soggy.

Prepare the glaze by mixing the icing sugar with 2 teaspoons of mandarin juice. Pour the glaze over the top of the cake and spread it with a spatula to form a thin, shiny white layer.

Step 6: Serve

Let the cake rest for at least 2 hours at room temperature before serving to allow the flavours to fully develop. Cut into generous slices with a bread knife.

Serve this mandarin cake with a dollop of lightly sweetened whipped cream or a mint tea for a perfect pairing. It keeps for 4 to 5 days in an airtight container and stays incredibly moist thanks to the soaking syrup.