Flourless Mandarin Cake and Mascarpone

Tis the season for Oranges...

I got such rave reviews with the last orange cake so I am making this new invention with Mandarins this time. Again you can use any oranges that you have available. I just like to experiment with new flavors.

If you have been following my blog you already know about my inspiration to cook comes from my exceptional mom and her love for food. This is my way to carry on her legacy with my writing and recipes.

This cake reminds me of the winter days when we used to sit out in the sun as a family and enjoy the ripe juicy and oranges, brings back so many precious family moments. During the winter months, Oranges were abundant and my mom insisted on making some home-made marmalade which I never cared for at the time. It was too pungent and strong for me but now I miss having my mom live close by and make it for me. Anyhow, this is my way to recreate some of those amazing aromas wafting from her kitchen and I am using the same technique that she used to cook the oranges for the marmalade.

To macerate, means to soak and soften in liquid and in this recipe we are cooking whole mandarins in simmering water to soften and plump them to later add to the cake batter. This eliminates some of the bitterness from the orange peels but they still have that bitterness from the oil i the peels. This is definitely an adult tasting dessert and very marmalady (that's not even a word)

The velvety richness from the almond paste and the intensity from the Mandarins makes it incredibly delicious.

RECIPE: Flourless Mandarin Cake and Mascarpone

Ingredients

For Mandarins:
4-5  Mandarins
1-2 Sticks Cinnamon

For Almond Paste:
2 Cups Almonds, blanched
2 Cups Confectioners Sugar
2 Egg whites
1/2 tsp salt
2 Tbsp Cream or milk

For Cake:
6 Eggs
2 1/3 Cup Almond Paste
1 tsp Baking powder

For Garnish:
Mascarpone
Cointreau or orange liqueur (optional)
Orange, peeled and cut into thin circular slices.

Method:

1. For Mandarins: Put mandarins in a pot of cold water with the cinnamon sticks and bring to a boil. Simmer for about 2 hours and let cool. Drain water and cut mandarins into fine dice with pith and peel and all :)
2. For Almond Paste: Put 2 Cups blanched almonds in a food processor and process until smooth. Add 2 Cups confectioners sugar, 1/2 tsp salt, 2 egg whites and 2 Tbsp cream or milk and process it into a very smooth paste.
3. For Cake: Heat oven to 375 degrees F. Grease any medium size pan or bowl that is deeper than a cake pan. You can use a bundt pan too. In a bowl beat all 6 eggs. Add almond paste, 1 tsp baking powder and the chopped mandarins. Pour into pan and bake for 1 hour till the skewer test is clean. Cover cake at the 45 minute mark to prevent browning the top.
4. For Garnish: Garnish the cake with finely sliced mandarin rounds and a drizzle of Cointreau on top. Slice it and serve on to plates with a dollop of Mascarpone.

Step-by-step process,

For Mandarins: Put mandarins in a pot of cold water with the cinnamon sticks and bring to a boil. Simmer for about 2 hours and let cool. Drain water and cut mandarins into fine dice with pith and peel and all :)

For Almond Paste: Put 2 Cups blanched almonds in a food processor and process until smooth. Add 2 Cups confectioners sugar, 1/2 tsp salt, 2 egg whites and 2 Tbsp cream or milk and process it into a very smooth paste.

For Cake: Heat oven to 375 degrees F. Grease any medium size pan or bowl that is deeper than a cake pan. You can use a bundt pan too. In a bowl beat all 6 eggs. Add almond paste, 1 tsp baking powder and the chopped mandarins. Pour into pan and bake for 1 hour till the skewer test is clean. Cover cake at the 45 minute mark to prevent browning the top.

For Garnish: Garnish the cake with finely sliced mandarin rounds and a drizzle of Cointreau on top. Slice it and serve on to plates with a dollop of Mascarpone.

This turned out AMAZING!! Enjoy making it and don't forget to leave some feedback. Thanks.

Tangerine Cake

Tangerines

This one is especially dedicated to my Husband because of his love for all Orange flavored things. From drinks to desserts, from chocolate to candy, if its orange flavored...its his by default :) My older son saves all his orange candy/lollipops for him.


Tangerines are a great source of Vitamin C, folate and beta-carotene. They also contain trace amounts of vitamins B1, B2 and B3.


Oranges in India have a very intense taste unlike the oranges here. The only thing that comes close to it are the tangerines. I have made thousands of cakes but I have not tasted anything like this before, it is that good.


So, I decided to make this Tangerine flavored pound cake. You could actually use any citrus fruit for this, whatever is fresh and available in your local grocery store. You could substitute the Tangerine with any variety of orange, grapefruit or even lemons. I used Tangerines because one, they are in abundance right now and second, for their intense orange flavor and color.


It might look like it is a lot of work but truly its not hard to make and tastes absolutely divine. Umm,umm,umm...


I always make my recipes and do a taste test before I write about the taste, feel, texture, experience etc. This Tangerine cake is by far the best orange cakes I have ever had (and I have tried quite a few different ones). This would be perfect for a Sunday afternoon brunch during early spring or if you have some friends over for tea. I can promise you that everyone will be asking you which bakery you got it from. Also, it got 2 thumbs up from my son and his friend, my harshest critics.


NOTE: Anytime I know I will be baking in the next few hours, I like a few things like butter, cream cheese, eggs etc to be at room temperature. Its easier to work with them when they are a little soft and pliable, unless a recipe asks for chilled butter like in pie crusts etc.

Tangerine Cake

Recipe: Tangerine Cake
Ingredients
1Tbsp oil and 1Tbsp flour to prep your baking pan
4-5 Oranges (Tangerines or any other variety)
2 Tbsp Orange rind
6 Tbsp Cream Cheese (I like to use low fat)
6 Tbsp Butter
1 2/3 Cup Sugar
2 eggs
2 Cups All-purpose Flour (I like unbleached, less processed)
1 tsp Baking powder
1/2 tsp Salt
1/4 Cup Canola Oil
1/2 tsp Vanilla Extract
1/2 Cup 1% milk
For the Glaze
3/4 Cup Orange juice (I used fresh Tangerine juice)
1 1/4 Cup Confectioners sugar
1/8 tsp Salt


Method

1. Prepare a tube pan by oiling and flouring it so the cake does not stick to the sides of the pan.
2. Pre-heat the oven to 325 degrees F.
3. In a small bowl mix the dry ingredients, flour, baking powder and salt.
4. In a large bowl beat the butter, cream cheese and 1 2/3 cup sugar until it is pale and fluffy.
5. Add the egg one at a time until they are well incorporated.
6. Add the flour mix (3 additions) and milk (2 additions) alternately starting with the flour and ending with the flour.
7. Now add the canola oil, orange rind and vanilla extract. Just fold it gently till its all mixed well. Do not over-mix at this point.
8. Pour into the prepared pan and bake for 70 minutes. Insert a toothpick or thin skewer to make sure it has cooked through. The toothpick should come out clean.
9. Cool for a 10-15 minutes and get it out of the pan.
10. TO MAKE GLAZE: Pour the juice in a sauce pan and boil on medium heat till is reduced to 1/4 cup. Let it cool a little and then add the confectioners sugar and salt. Pour over the cake.

Step-by-step process,

All the ingredients

Prepare a tube pan by oiling and flouring it so the cake does not stick to the sides of the pan. I used an oil and flour spray. Pre-heat your oven to 325 Degrees F.

In a small bowl mix your dry ingredients, 2 Cups All-purpose Flour (I like unbleached, less processed), 1 tsp Baking powder, 1/2 tsp Salt.

In a large bowl beat 6 Tbsp butter, 6 Tbsp cream cheese and 1 2/3 cup sugar until it is pale and fluffy.

Add the egg one at a time until they are well incorporated.

Egg 1 and mix well

Egg 2 and mix well

After egg additions

Add the flour mix (3 additions) and 1/2 cup milk (2 additions) alternately, starting with the flour and ending with the flour.

Now add the 1/4 Cup canola oil, 3 Tbsp orange rind and 1/2 vanilla extract. Just fold it gently till its all mixed well. Do not over-mix at this point.

Pour into the prepared pan and bake for 70 minutes. Insert a toothpick or thin skewer to make sure it has cooked through. The toothpick should come out clean.

Cool for a 10-15 minutes and get it out of the pan. Set i on your serving platter.


TO MAKE GLAZE: Pour 3/4 Cup Tangerine juice in a sauce pan and boil on medium heat till is reduced to 1/4 cup. Let it cool a little and then add the 1 1/4 Cup confectioners sugar and 1/8 tsp salt. Pour over the cake and serve. I garnished it with orange segments.

Enjoy making it, I really did.