Italian Glazed Mandarin Orange Almond Cake, the perfect cake to serve any time during the day. Fresh Mandarin Oranges and a simple glaze make this cake a delicious dessert.
Christmas Day in Italy is pretty well a 24 hour eating feast. When my mother-in-law was healthy we would start at one with lunch. Naturally the wood burning stove would be lit.
Just when you didn’t think you good eat anymore, out would come the Italian Playing Cards and the Tombola Board (Italian Bingo).
And of course somebody would ask “who wants coffee”? And here comes the Pandoro, Pannetone and Torrone! Nuts and my favourite Lupin Beans.
Italian Glazed Mandarin Orange Almond Cake
But don’t despair we never stopped there, my mother-in-law would decide that since the stove was burning she would have to make Pizza, and the dough making would begin.
If you were lucky and she made too much dough, she would take pieces of the dough fry them and when they were still warm, sprinkle them with sugar. Sometimes the simple things are the best.
Dinner would consist of the left over Pastas, Meat dishes, fresh salads and of course 2 or 3 slices of her delicious Pizza.
Unfortunately those Christmases are over and everyone is with their own family. Sad for us, our daughter has to work and won’t be back for Christmas this year. But we will see her in a couple of months.
And when we do I will be sure to make her this Mandarin Almond Cake, two of her favourite ingredients. This is a moist cake as far as Italian Cakes go. With a simple Mandarin Glaze it makes the perfect Christmas Morning Treat.
Fast and easy to make, this Italian Glazed Mandarin Orange Almond Cake is made with Greek Yogurt and Oil. Last year I shared my Italian Fresh Cream Lemon Cake and this year we are going for another citrus cake. Enjoy!
- 1 1/2 cups flour 200 grams
- 3 tablespoons corn starch 20 grams
- 1 teaspoon baking powder 5 grams
- 1/4 teaspoon baking soda 1.25 grams
- 1/4 teaspoon salt 1.4 grams
- 3 eggs
- 3/4 cup + 2 1/2 tablespoons sugar (granulated) 180 grams
- 1/2 cup greek yogurt 125 grams
- 1/3 cup finely chopped almonds (not almond flour) 40 grams
- 1/4 cup vegetable oil 60 grams
- 2/3 cup mandarin juice (approximately 5-7) 150 ml
- zest 1/2 lemon
- zest 1 mandarin orange
- 3 tablespoons + 2 teaspoons Mandarin Orange juice
- 4 1/2 tablespoons sugar (granulated)
Pre-heat oven to 340° F (170°C). Grease and flour a 9 inch (22 centimeter) bundt pan.
In a medium bowl whisk the flour, corn starch, baking powder and baking soda and salt.
In a medium bowl beat until fluffy eggs and sugar, gently fold in yogurt, and fold in the flour mixture, then add the almonds, oil, juice and then zest. Pour into prepared cake pan and bake for approximately 35-45 minutes or until tooth pick comes out clean.
Let cake sit approximately 15 minutes, then remove from pan.
In a small saucepan over low-medium heat whisk together sugar and mandarin juice continue whisking until sugar has dissolved and mixture has thickened. Drizzle over cooled Cake. Slice and serve. Enjoy!