Description
This Mandarin Orange Bundt Cake is a moist and flavorful dessert that combines the citrusy freshness of mandarin oranges with warm spices like cloves, ginger, and nutmeg. The batter is enriched with butter, almond flour, and all-purpose flour for a tender crumb, baked to a golden perfection in a bundt pan, and finished with a sweet orange-glazed drizzle that enhances its delightful aroma and taste.
Ingredients
Scale
For the Cake:
- Cooking spray, for pan
- 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
For the 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 Fahrenheit to ensure it’s at the right temperature for baking the cake evenly.
- Prepare Pan: Generously grease a bundt pan with cooking spray to prevent the cake from sticking and to help with easy release after baking.
- Cream Butter and Sugar: In a mixing bowl, add the softened butter and granulated sugar. Using a hand mixer or stand mixer, beat on medium speed for at least 30 seconds or until the mixture is fully combined and creamy.
- Add Eggs: Incorporate the eggs one at a time into the butter mixture, beating on medium speed for about one minute to fully combine and add structure to the batter.
- Process Mandarins: In a blender or food processor, pulse the peeled mandarin oranges until they are partially broken down, ensuring the fruit is incorporated without becoming too liquid.
- Combine Clementines and Wet Mixture: Add the processed mandarins to the butter and egg mixture, and beat to combine thoroughly.
- 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 evenly distributed.
- Combine Wet and Dry: Add the dry flour mixture to the wet mixture gradually and beat just until combined to avoid overmixing, which can make the cake dense.
- Bake: Pour the batter into the prepared bundt pan and bake in the preheated oven for 55 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 15 minutes to set, then carefully invert onto a cooling rack. Let it cool completely before glazing.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, milk, vanilla extract, and orange zest until smooth and thoroughly combined.
- Glaze the Cake: Drizzle the glaze evenly over the cooled cake. Optionally, garnish with dried orange slices or additional orange zest for extra decoration and flavor.
Notes
- Make sure to remove seeds from the mandarin oranges before blending to avoid bitterness.
- For a more intense orange flavor, consider adding additional orange zest to the batter.
- Allow the cake to cool completely before glazing to ensure the glaze does not melt and run off.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can also be frozen without glaze for up to 2 months; thaw before glazing.
