John Myers
Sunken Mandarin Cake
The perfect sunken mandarin cake recipe with a picture and simple step-by-step instructions.
- 150 g Soft butter
- 150 g Sugar
- 2 packet Vanilla sugar
- 8 tablespoon Mandarin juice
- 4 Free range eggs
- 250 g Flour
- 1 packet Baking powder
- 200 g Coconut flakes
- 2 Cans Mandarin oranges 175g drained weight each
- 1 pinch Salt
- Powdered sugar
- Pour the mandarins into a sieve, drain and collect the juice. Separate the eggs and set the egg whites aside.
- Mix the softened butter, sugar, vanilla sugar and egg yolks well in a bowl. Add the tangerine juice and stir in. Mix the flour with the baking powder and stir in two portions. Stir the desiccated coconut into the batter. Finally, beat the egg white with the pinch of salt until stiff and fold in.
- Put half of the dough in the prepared springform pan and smooth it out. Now distribute the mandarins on top, pour the second half of the dough over the mandarins and smooth out too.
- Place the cake in the oven preheated to 180 degrees and bake for about 50 – 55 minutes. (Chopstick sample) After the baking time, take it out of the oven and let it cool down in the tin. Sprinkle the cake with powdered sugar before serving.
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