Fresh Mandarin Cake Baked in the Oven
Incredibly fragrant, simple, and very juicy! This fresh mandarin oven cake is special for its mixing method: the eggs are blended with mandarin in a blender. That gives the batter an intense mandarin flavor and aroma. It’s impossible to stop at one slice!
Updated : 29 January, 2026
Easy
About 30 min.
Ingredients
220 grams
Wheat flour
150 grams
Sugar
120 grams
Sunflower oil
150 milliliters
Water
5
Tangerine
2
Eggs
1 tablespoon
Baking powder
0.2 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a fresh mandarin cake in the oven? Quick and easy! Choose sweet, juicy, fragrant mandarins, preferably not too large. Use all-purpose flour (highest grade). The eggs should be large. Preheat the oven to 180°C (356°F).
Step 2
Wash the mandarins thoroughly. Zest one mandarin with a grater.
Step 3
Peel the remaining mandarins and cut them in half.
Step 4
Grease the bottom of the baking pan with butter and sprinkle with 2 Tbsp sugar. Arrange the mandarin halves cut-side down. My pan is 21 cm (about 8.25 in) in diameter.
Step 5
Peel the remaining mandarin (the one you zested). Put it into a blender bowl. Add the eggs and salt. Blend until smooth and very foamy with lots of air bubbles.
Step 6
Strain the mixture through a sieve into a bowl.
Step 7
Add vegetable oil, water, the remaining sugar, and the mandarin zest to the egg-mandarin purée. Whisk thoroughly until smooth.
Step 8
Add the flour sifted together with baking powder and mix again until smooth. Sifting aerates the flour, making the cake fluffier and lighter. The batter should be thick but pourable. If needed, add a little more flour.
Step 9
Pour the batter into the pan over the mandarins. Bake in the preheated 180°C (356°F) oven for about 40-50 minutes. Exact time depends on your oven and the cake’s thickness.
Step 10
Turn the finished mandarin cake out onto a serving plate so the mandarins end up on top, and serve. Enjoy!
Author note
Share the recipe
