Sweet and sour flavors are one of my favorite combinations in cooking. Lately, though, I’ve grown a bit tired of eating mandarins on their own. With a few kilograms still sitting in my kitchen, I decided it was time to get creative. That’s how this mandarin cake came to life. A delicious way to give these citrusy gems a fresh twist!
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Preheat the oven to 180°C (convection mode).
Grind the cookies into crumbs and transfer them to a bowl. Add the melted butter and mix thoroughly.
Press the buttery crumbs into a baking tin, using a glass to compact them, making sure to form edges as well!
Place the crust in the oven for 15 minutes.
Whisk the yolks with the mandarin juice and zest. Add the condensed milk and mix everything thoroughly with a whisk. Be careful not to overwhip it, otherwise, the filling may bubble. While this isn’t a problem, it might not look as smooth.
Pour the filling into the hot crust and return it to the oven for 17–18 minutes. The center of the tart should still jiggle slightly when done.
Let the tart cool, then refrigerate it for at least 3 hours or overnight.
Press your crust firmly to prevent the filling from soaking into it.
Double the filling if the diameter of your baking dish is large
How do I make a mandarin cake from scratch?
To make a mandarin cake from scratch, start by preheating your oven to 180°C. Grind 250g of shortbread cookies into crumbs and mix them with 150g of melted butter and a pinch of salt. Press this mixture into a baking tin to form the crust and bake for 15 minutes. For the filling, whisk together 4 large egg yolks, 125g of mandarin juice, 1 tablespoon of mandarin zest, and 1 can of sweetened condensed milk. Pour this filling into the baked crust and return it to the oven for 17-18 minutes. Let it cool and refrigerate for at least 3 hours before serving.
Is this mandarin cake recipe suitable for a gluten-free diet?
This mandarin cake recipe is not gluten-free as it uses shortbread cookies, which typically contain wheat flour. However, you can easily make it gluten-free by substituting the shortbread cookies with gluten-free cookie crumbs or a gluten-free crust alternative. Just ensure that all other ingredients are also gluten-free.
What can I use instead of sweetened condensed milk in the mandarin cake?
If you need a substitute for sweetened condensed milk in the mandarin cake, you can use a mixture of evaporated milk and sugar. Combine 1 cup of evaporated milk with 1 1/4 cups of sugar and heat gently until the sugar dissolves. Alternatively, you can use coconut milk mixed with sugar for a dairy-free option.
How should I store leftover mandarin cake?
To store leftover mandarin cake, cover it tightly with plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, you can freeze the cake by wrapping it well in plastic wrap and then in aluminum foil. Thaw it in the refrigerator before serving.
What are some good pairing suggestions for mandarin cake?
Mandarin cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for added creaminess. You can also serve it with a light citrus salad or alongside a cup of herbal tea for a refreshing contrast. For a more indulgent experience, consider pairing it with a glass of sparkling wine or champagne.
Hi, I’m Ekaterina – the foodie behind Cook, Eat, Sleep, Repeat! This blog is my personal cooking diary, born from my love for cooking, eating, and, of course, sleeping. It’s a space where I share my favorite recipes, kitchen experiments, and a touch of humor. Food is my passion, and my stomach has a serious crush on it! Whether you’re here for new recipe ideas or just love all things delicious, I hope my posts inspire you to cook, eat, and enjoy every bite. Welcome to my tasty world! 🍴
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