Mandarins – Almond – Bundt Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 22) |
Ingredients
- 2 cans mandarin oranges, 314 ml each)
- 250 g butter / mararine
- 200 g suar
- 1 pinch (s) salt
- 1 packet vanilla sugar
- 5 egg (s)
- 500g flour
- 1 packet baking powder
- 100 g hazelnuts, includin brittle
- 50 ml milk
- 50 ml amaretto
- 50 g almond (s) in flakes
- 1 tablespoon powdered sugar
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Drain the mandarins well in a colander. Mix the soft fat, sugar, salt and vanilla sugar until frothy. Stir in the eggs one at a time. Mix 480 g flour, baking powder and brittle and stir in a tablespoon at a time. Add milk and liqueur. Put the rest of the flour on a plate. Turn the mandarins in it. Carefully fold into the dough. Grease the bundt pan (2.5 liters) and sprinkle with flaked almonds. Pour in the dough and smooth it out.
- Bake in a hot oven (electric stove: 175 ° C / fan oven: 150 ° C) for 55 to 65 minutes. Take the cake out of the oven and let it rest on a wire rack for about 30 minutes. Then fall out of the mold and let cool down completely. Dust with powdered sugar.
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