TURKISH MANDARIN CAKE – easy, exotic, delicious!

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This recipe for TURKISH MANDARIN CAKE always transports me back in my memory to a hot Autumn day on the Turkish coast near Ephesus, looking out to the sea and seated at a little hole-in-the-wall cafe, eating a cake like this one.   But here I am, late Winter in the Bay of Plenty, New Zealand, and it’s the aroma of this TURKISH MANDARIN CAKE that’s making the memories come alive.  This cake is divine – moist, exotic and suitable for an afternoon tea or a sumptuous dessert.  And yet, it’s sooooo easy to make – all done in the bowl of a kitchen food processor!

The cooked cake, after the syrup is poured over, and the segments arranged -but the cake is still in the paper-lined tin, to allow the syrup to soak in well.

There have been some frosts this winter, but all the local gardens have an abundance of citrus fruits:  limes, lemons, grapefruit, tangelos and mandarins and it’s the mandarins I was given that I used for this cake.  You’ll love it.  It’s easy, exotic, and delicious!

I hope you got the most important things?

  • it’s EASY
  • it’s exotic
  • it’s delicious
  • you’ll love it!

And yes, I’ve been busy, and I still have that Dulce de Leche cake to do for you, so here’s this TURKISH MANDARIN CAKE to tempt you, and another post giving a peek at some of the cake decorating I’ve been doing.. in my “spare” time!

TURKISH MANDARIN CAKE

Cake

4    mandarins (such as Satsumas), simmered for 30 minutes, then cooled and chopped into chunks

3    large eggs

1    teaspoon Heilala vanilla extract

1/2   cup plain greek-style yoghurt

50 gm  melted butter

2/3rd cup sugar

1 + 1/2 cup plain flour

2 teaspoons  baking powder

1/4 cup poppy seeds

Syrup/candied segments for decoration

3 mandarins (such as satsumas), juiced and zested

1/2 cup good honey

2  mandarins (such as satsumas), carefully segmented, with all pith removed.

Method:

Preheat an oven to 160C (325 F). Grease and line the bottom of a 22cm cake tin with a removable bottom.

Put the chopped mandarins into a kitchen food processor, and pulse until they are a smooth pulpy consistency.

Add the eggs, vanilla, yoghurt, butter and sugar, pulsing again until well combined.

Add the flour, baking powder and poppy seeds, pulsing very briefly to combine.

Gently ladle the mixture into your tin, smooth the top and bake for 40-45 minutes (or until a skewer comes out clean).

Turkish Mandarin Cake, cooked and making skewer holes for the syrup to soak into.

Make the syrup and candied segments:

To make the syrup, place the juice, zest and honey in a saucepan or a frying pan.

Melt the honey and bring to a simmer. Place the mandarin segments into the mixture and gently simmer until they are sticky and glossy, and the syrup is thickening,

The mandarin segments simmering in the syrup

Remove the segments with a slotted spoon, and place onto a piece of baking paper.

Use a thin skewer to make multiple holes all over the cake, right through to the base.

With the remaining syrup pour over the cake in the tin while the cake is still warm.

The divinely exotic Turkish Mandarin Cake, ready to serve

Serve with in slices, with yoghurt or lightly whipped cream on the side, or serve as a dessert, with ice cream.

TURKISH MANDARIN CAKE
Author: 
Recipe type: cake, dessert
Cuisine: International - Turkish, Mediterranian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Turkish Mandarin Cake is moist, it's EASY,  it's exotic, it's delicious, and suitable for afternoon teas or for dessert - you'll love it!
Ingredients
  • Cake
  • 4 mandarins (such as Satsumas), simmered for 30 minutes, then cooled and chopped into chunks
  • 3 large eggs
  • 1 teaspoon Heilala vanilla extract
  • ½ cup plain greek-style yoghurt
  • 50 gm melted butter
  • ⅔rd cup sugar
  • 1 + ½ cup plain flour
  • 2 teaspoons baking powder
  • ¼ cup poppy seeds
  • Syrup/candied segments for decoration:
  • 3 mandarins (such as satsumas), juiced and zested
  • ½ cup good honey
  • 2 mandarins (such as satsumas), carefully segmented, with all pith removed.
Method
  1. Preheat an oven to 160C (325 F). Grease and line the bottom of a 22cm cake tin with a removable bottom.
  2. Put the chopped mandarins into a kitchen food processor, and pulse until they are a smooth pulpy consistency.
  3. Add the eggs, vanilla, yoghurt, butter and sugar, pulsing again until well combined.
  4. Add the flour, baking powder and poppy seeds, pulsing very briefly to combine.
  5. Gently ladle the mixture into your tin, smooth the top and bake for 40-45 minutes (or until a skewer comes out clean).
  6. To make the syrup, place the juice, zest and honey in a saucepan or a frying pan.
  7. Melt the honey and bring to a simmer. Place the mandarin segments into the mixture and gently simmer until they are sticky and glossy, and the syrup is thickening,
  8. The mandarin segments simmering in the syrup
  9. Remove the segments with a slotted spoon, and place onto a piece of baking paper.
  10. * Use a thin skewer to make multiple holes all over the cake, right through to the base.
  11. * With the remaining syrup pour over the cake in the tin while the cake is still warm.
  12. * Serve with in slices, with yoghurt or lightly whipped cream on the side, or serve as a dessert, with ice cream.

 

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