Go-To Mandarin Orange Cake Recipe
This quick mandarin orange cake recipe is cozy, crumbly and citrusy—jammy mandarins and almondy streusel = total perfection!
Servings: 9 larger-sized pieces
Ingredients
- 2 small cans of mandarin oranges, each about 175 g / 6 oz (or one cup) drained weight
- 200 g room-temperature margarine or vegan butter
- 100 g sugar (plus one tablespoon for sprinkling)
- 250 g all-purpose flour (If you're in Germany: Any light flour, such as wheat flour 405 or 550, or spelt flour 630 works great)
- 150 g ground almonds
- ½ teaspoon lemon or orange zest
Instructions
- Preheat the oven to 180°C / 350°F (top and bottom heat).
- Drain the mandarin oranges. (You can save the juice to drink or use it in another dessert—it’s sweet and delicious!)
- Combine all dough ingredients—vegan butter/margarine, sugar, flour, ground almonds, and citrus zest—and knead into a dough.
- Press about ⅔ of the dough into a small baking dish lined with parchment paper.
- Distribute the drained mandarin oranges over the dough.
- Crumble the remaining ⅓ of the dough over the mandarins as a streusel topping. Sprinkle with 1 tablespoon of sugar.
- Bake in the middle of the oven for about 30 minutes. Keep an eye on it—if the streusel starts browning too quickly, move the cake to a lower rack and finish baking. It’s done when the streusel topping is golden brown.
- Let cool slightly before slicing—best enjoyed warm or at room temp.