Description
This Mandarin Orange Bundt Cake is a moist, flavorful dessert that combines the bright citrus notes of fresh mandarin oranges with warm spices like cloves, ginger, and nutmeg. Made with a tender blend of almond and all-purpose flour, this cake is topped with a sweet orange glaze, making it an elegant treat perfect for any occasion.
Ingredients
Scale
Pan Preparation
- Cooking spray, for pan
Cake Batter
- 1 1/2 cups butter, softened
- 1 1/2 cups granulated sugar
- 3 eggs
- 6 mandarin oranges or clementines, peeled (seeds removed)
- 1 cup almond flour
- 2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
Glaze
- 1 1/4 cups powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1 teaspoon orange zest
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F to ensure an even baking temperature.
- Prepare Bundt Pan: Generously grease a bundt pan with cooking spray to prevent the cake from sticking.
- Cream Butter and Sugar: In a mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar on medium speed for at least 30 seconds until fully combined and creamy.
- Add Eggs: Add the eggs one at a time and beat on medium speed for about one minute until thoroughly incorporated into the butter mixture.
- Process Mandarins: Using a blender or food processor, pulse the peeled mandarin oranges until they are partially broken down but still have some texture.
- Combine Wet Ingredients: Add the partially processed mandarins to the butter mixture and beat to combine evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the almond flour, all-purpose flour, cornstarch, baking soda, baking powder, ground cloves, ground ginger, ground nutmeg, and kosher salt until well blended.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients and beat on low speed until just combined to avoid overmixing.
- Bake: Pour the batter into the prepared bundt pan and bake at 350 degrees F for approximately 55 minutes or until the cake is golden brown and a toothpick inserted comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack. Let it cool completely before glazing.
- Prepare Glaze: In a bowl, whisk together powdered sugar, milk, vanilla extract, and orange zest until smooth and well combined.
- Glaze and Garnish: Drizzle the glaze over the cooled cake. Optionally, garnish with dried orange slices, extra orange zest, or fresh herbs for an elegant finish.
Notes
- Make sure mandarin oranges are peeled and seeds are removed for smooth texture.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
- Use fresh orange zest in the glaze for the brightest citrus flavor.
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
