Description
This Mandarin Orange Bundt Cake is a moist and flavorful dessert infused with fresh mandarin oranges and warm spices. The combination of almond flour and all-purpose flour creates a tender crumb, and the cake is topped with a sweet, zesty orange glaze that perfectly complements its citrusy taste. Ideal for any occasion, this bundt cake is as beautiful as it is delicious.
Ingredients
Scale
For the Cake
- Cooking spray, for pan
- 1 1/2 cups butter, softened
- 1 1/2 cups granulated sugar
- 3 eggs
- 6 mandarin oranges or clementines, peeled (seeds removed)
- 1 cup almond flour
- 2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
For the Glaze
- 1 1/4 cups powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1 teaspoon orange zest
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking.
- Prepare Pan: Generously grease a bundt pan with cooking spray to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, add softened butter and granulated sugar. Beat on medium speed with a hand or stand mixer for at least 30 seconds until fully combined and creamy.
- Add Eggs: Add the eggs to the butter and sugar mixture, then beat on medium speed for one minute to incorporate well.
- Pulse Mandarins: Using a blender or food processor, pulse the peeled and seeded mandarin oranges until they are partially broken down but still have texture.
- Combine Citrus with Batter: Add the pulsed mandarins to the wet mixture and beat gently to combine the flavors evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together almond flour, all-purpose flour, cornstarch, baking soda, baking powder, ground cloves, ground ginger, ground nutmeg, and kosher salt.
- Combine Dry and Wet Mixtures: Add the dry ingredients to the wet mixture and beat just until incorporated. Do not overmix to maintain a tender crumb.
- Bake: Pour the batter into the prepared bundt pan and bake in the oven for 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack. Let the cake cool completely before adding the glaze.
- Prepare Glaze: In a bowl, whisk together powdered sugar, milk, vanilla extract, and orange zest until smooth and well combined.
- Glaze Cake: Drizzle the glaze evenly over the cooled cake. Optionally, garnish with dried oranges or additional orange zest for a decorative touch.
Notes
- Ensure mandarins are well peeled and seeds removed before pulsing to avoid bitterness.
- Do not overbeat the batter after adding flour to ensure a light and tender cake texture.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
- Optional garnishes like dried orange slices or candied peel add a beautiful finishing touch.
- Can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.
