Summary

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

1. 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.
2. 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.