Mandarin Tea Cake
Cake for two? Orange ya glad! A mini loaf pan is your ticket to this deliciously moist orange cake.
Ingredients
Nonstick spray
1 mandarin orange
1 cup prepared yellow cake mix batter
2 tablespoons powdered sugar
2 teaspoons half and half
Instructions
Preheat oven to 350F. Apply a thin layer of cooking spray inside a mini loaf pan.
Wash the mandarin orange, dry completely and use a rasp to grate 1 1/2 teaspoons of zest (all orange, no white!); set aside.
Peel the mandarin orange and trim away any thick pieces of white membrane. Remove seeds, if any. Finely chop and transfer to a clean cheesecloth or a clean, thin kitchen towel. Squeeze out as much liquid from the orange as you can into a cup or bowl, which should net you about 1 1/2 tablespoons of pure mandarin goodness. Drink the juice or save it for later.
In a separate bowl, combine the batter, 1 teaspoon of zest and the 1 1/2 tablespoons of squeezed mandarin orange. Mix well and transfer to the prepared loaf pan.
Bake 25 minutes, until the edge of the cake is golden and a toothpick inserted in the center comes out clean. Cool in the pan on a cooling rack for 10 minutes.
Combine powdered sugar with 1 tablespoon of half and half. Continue to stir until an icing forms. It should be thick but pourable. Add up to 1 more tablespoon of half and half, if needed.
Remove the loaf from the pan and transfer to a small plate. Drizzle the icing over the loaf and sprinkle the top with the remaining 1/2 teaspoon of zest.
Mandarin Tea Cake
Ingredients
Instructions
- Preheat oven to 350F. Apply a thin layer of cooking spray inside a mini loaf pan.
- Wash the mandarin orange, dry completely and use a rasp to grate 1 1/2 teaspoons of zest (all orange, no white!); set aside.
- Peel the mandarin orange and trim away any thick pieces of white membrane. Remove seeds, if any. Finely chop and transfer to a clean cheesecloth or a clean, thin kitchen towel. Squeeze out as much liquid from the orange as you can into a cup or bowl, which should net you about 1 1/2 tablespoons of pure mandarin goodness. Drink the juice or save it for later.
- In a separate bowl, combine the batter, 1 teaspoon of zest and the 1 1/2 tablespoons of squeezed mandarin orange. Mix well and transfer to the prepared loaf pan.
- Bake 25 minutes, until the edge of the cake is golden and a toothpick inserted in the center comes out clean. Cool in the pan on a cooling rack for 10 minutes.
- Combine powdered sugar with 1 tablespoon of half and half. Continue to stir until an icing forms. It should be thick but pourable. Add up to 1 more tablespoon of half and half, if needed.
- Remove the loaf from the pan and transfer to a small plate. Drizzle the icing over the loaf and sprinkle the top with the remaining 1/2 teaspoon of zest.
Check out some of my other creations:
I’m ADINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
Riced broccoli, cucumber, red onion and red cabbage - visually stunning and PERFECT with creamy Asian dressing!