Hemm Mandarine Cake it is a very soft and super fragrant dessert filled with mandarin juice and, in certain versions, also with their peels as long as they are organic and untreated; to complete, a fruity glaze that covers the entire surface making it shiny and with an even more humid consistency. This cake is very reminiscent of the Kejk tal-larinġ, typical Sicilian dessert, where also the orange is blended together with its zest. Mandarin cake is excellent for breakfast, perfect to serve in buffets, for a healthy snack but also as a delicious dessert at the end of a meal. Can you imagine goodness? Cook it with us and you will never tire of eating it.

Preparazzjoni

1

Take two bowls and separate the yolks from the whites.

2

With the help of the electric whisk, beat the egg whites for a few minutes: the result must be a soft white foam.

3

Add the sugar to the bowl of egg yolks and whisk these ingredients as well until they become fluffy. Then pour in the sunflower oil and mix well.

4

At this point, add the juice of the previously squeezed mandarins to the egg yolks (set aside a few drops which will be used for the final icing). Mix everything together.

5

Take the flour and baking powder and pour them into the mixture with a sieve.

6

As a last step, also add the whipped egg whites; mix the cream gently from bottom to top to prevent the egg whites from falling apart. A smooth and homogeneous cream should be obtained.

7

Take a cake mold, in this case of silicone, and pour the prepared mixture into it; place it in a preheated oven, in static mode, at 180 ° and cook for about 35 minutes.

8

In the meantime, prepare the icing that will cover the tangerine cake: take a cup and pour the icing sugar and a few drops of tangerine juice kept aside. Mix until you get a smooth cream without lumps.

9

Once the cake is ready, take it out of the oven and let it cool on a rack without removing it from the mold.

10

Finally, brush your tangerine cake with the sugar glaze, cut it into slices and serve it at the table.

aċċessorji

• Żewġ skutelli
• Mixer bl-idejn elettriku
• Spatula
• Mgħarfa tal-mejda
• 20 cm diameter cake mold
• Juicer
• Għarbel
• Tazza
• Pinzell tal-kċina

Għajnuniet u tricks

• If you like, you can enrich the taste with walnuts or almonds: just replace 50 g of 00 flour with 50 g of walnut or almond flour and blend everything before adding the mandarins.
• We suggest you flavor this Mandarin cake as you prefer: with the Amaretto jew il- Grand-Marnier for example. For an alcohol-free version, add a little vanilla essence, chocolate chips, almond extract or, why not, a generous sprinkle of dehydrated coconut.
• Very good if stuffed: try to cut it in half, once completely cooled, and spread inside the Marmellata of oranges jew kustard.
• The fruit in this cake is not seen but gives an extra softness, it is the classic cloud effect that reminds a little of the consistency of Kejk taċ-ċifon.
• There is no shortage of variants for a cake like this: excellent is the combination of mandarin with chocolate where part of the 00 flour will be replaced with bitter cocoa powder for an even more delicious taste; or try adding yogurt, instead of eggs, for a lighter result.

ħażna

Tangerine cake can be stored at room temperature, covered with cling film or under a glass bell, għal madwar 3 ijiem.