Mandarin cake with sauce
4 servings
80 minutes
Mandarin cake with sauce is a fragrant treat that combines the tenderness of almond flour, the freshness of citrus, and the sweetness of Jerusalem artichoke syrup. This dessert is a celebration of flavor infused with sunny notes. The soft, airy crumb with delicate mandarin flecks creates a harmonious pairing with the thick caramel sauce enhanced by a hint of whiskey for depth of flavor. European pastry chefs often use citrus in baking, but this cake stands out for its rich fruity base. It is served warm, generously drizzled with sauce and sprinkled with fresh zest, making it the perfect ending to a cozy evening. This dessert is suitable not only for home tea parties but also for special occasions when you want to surprise guests with an unusual taste.
1
Wash 4 mandarins, dry them, grate the zest. Separate the mandarins and chop them in a blender.
- Tangerines: 6 pieces
- Tangerines: 6 pieces
2
Add eggs, flour, baking powder, and syrup to the mandarins. Whisk.
- Chicken egg: 6 pieces
- Almond flour: 300 g
- Baking powder: 1 tablespoon
- Jerusalem artichoke syrup: 4 tablespoons
3
Mix the zest into the mass. Then pour everything into a baking mold (a 30 cm diameter mold was used in this recipe).
- Tangerines: 6 pieces
4
Send to bake in a preheated oven at 160 degrees for 50-60 minutes.
5
Take the baked cake out of the oven and let it cool. Then remove it from the mold.
6
For the glaze, wash the remaining mandarins, dry them, grate the zest, and squeeze the juice from the pulp.
- Tangerines: 6 pieces
- Tangerines: 6 pieces
7
Pour mandarin juice into a saucepan, add sugar. Melt while stirring and let the excess liquid evaporate.
- Coconut sugar: 70 g
8
After 5 minutes, add butter (ghee is also fine), cook while stirring until the mixture is homogeneous. Then let it simmer a bit.
- Butter: 20 g
9
Remove the sauce from the heat, add 1-2 tablespoons of whiskey. Stir.
- Whiskey: 2 tablespoons
10
Pour sauce over the cake, sprinkle with zest, and serve.
- Tangerines: 6 pieces