So easy and so good…The past two weeks I have been in my apartment and not able to cross the threshold due to quarantine after travel. I decided to make videos of some of the recipe’s that I have been experimenting with on friends and family. Baking has become my COVID pastime when I am not working. I am very project-oriented and I guess that is what I like most about baking. In the end, you have a result and there is the joy (hopefully) of watching others enjoy not only the process but the result.
This recipe for Mandarin Pound Cake is from my Brazilian friend Leandro and is a cake his mother makes. You do not need a big piece as it is dense and more like a pound cake but so flavourful especially with a Brazilian coffee.
Bon appetit!
Leandro’s Mandarin Pound Cake Recipe:
5 Mandarins, well washed 4 eggs 3/4 cup oil (180ml) 11/2 cup sugar (270g) 2 1/4 cups of flour (280g) 1 tablespoon of Baking Powder (15g)
Preparation mode: Cut 3 Mandarins in half (with the peel), remove the core and the white core that is in the middle; Liquify in a Blender.
Cut the remaining 2 Mandarins, squeeze them into a cup to cover and set aside. After removing the juice from the 2 remaining Mandarins, add their peels with the other 3 in the blender (they also cannot have seeds or the white part in the middle); Then add the eggs, oil, sugar and wheat flour; Beat everything for about 4 minutes, or until it becomes a very smooth mixture; Finally, add the Baking Powder and mix; Pour this dough into a greased and floured cake form; Bake in a preheated oven, 180C (375*F), for about 45 minutes or until golden brown; Topping: in a pan on the stovetop add the juice of the 2 Mandarins, half a glass of sugar and 1/3 of water. Cook over low heat until it becomes a consistent syrup. Then pour the syrup over the cake, still hot inside the pan.
Let cool, remove from the pan.
Bon Appetit!
