John Myers
Mandarin and Cranberry Cake
The perfect mandarin and cranberry cake recipe with a picture and simple step-by-step instructions.
- 1 Can Lightly sweetened mandarins or two fresh mandarins
- 80 g Dried cranberry
- 370 g Flour
- 1 pack Dry yeast
- Bio lemon zest
- 40 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 2 piece Eggs
- 150 g Creme fraiche Cheese
- 100 ml Milk
- – Mix the flour, dry yeast, lemon zest, sugar and a pinch of salt in the mixing bowl – add eggs (size M), 150g crème fraîche and 100 ml milk and stir thoroughly – finally mix in the mandarins and cranberries ——- —- If canned mandarins are used, the mixing must be done very carefully, as the peeled columns are easily mashed beyond recognition and practically “disappear” in the dough. You can also use the unpeeled wedges of two fresh mandarins and cut these wedges into thirds with a sharp knife. I definitely prefer the tart, fresh mandarins to the still sweetened canned mandarins.
- The dough is now in a loaf pan (I like to line this with baking paper, but you can also grease and crumble it, then the cake will also come out of the pan easily). The dough should now rest in the mold for at least 15 minutes. In the meantime, the oven is preheated (with top and bottom heat 170 degrees). Before the cake is put in the oven, cut lengthways about two centimeters with a knife moistened under running water.
- Bake the cake on the lower rack for 35 to 40 minutes (for checking purposes, a “spot check” may be carried out after 30 minutes with a knitting needle or a sharp knife). After baking, the cake remains in the pan for about ten minutes and is then tipped onto a wire rack where it can cool down.
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