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

1. Preheat oven to 350F. Apply a thin layer of cooking spray inside a mini loaf pan.

2. Wash the mandarin orange, dry completely and use a rasp to grate 1 1/2 teaspoons of zest (all orange, no white!); set aside.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

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Mandarin Tea Cake

Yield: 2

Author: Dink Cuisine

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

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

1. Preheat oven to 350F. Apply a thin layer of cooking spray inside a mini loaf pan.
2. Wash the mandarin orange, dry completely and use a rasp to grate 1 1/2 teaspoons of zest (all orange, no white!); set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

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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!

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