Mandarins – Eggnog Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 can tangerine (s)
- 150 grams sugar
- 200 ml oil
- 200 ml juice from the mandarins
- 4 egg (s)
- 300 grams flour
- 1 packet vanilla sugar
- 1 packet baking powder
- 250 g powdered suar
- 3 teaspoons water
- Eggnog
- Fat for the shape
- Breadcrumbs for the mold
Print Recipe
Pin Recipe Instructions
- Drain the mandarins well while collecting the juice. Make up the liquid to 200 ml with eggnog.
- Then beat the sugar with the eggs and add the oil and the juice-egg liqueur mixture. Likewise the vanilla sugar and a pinch of salt. Then fold in the flour with the baking powder. Prepare a cake pan (I`ll use a Gugelhupf pan) and fill in the batter. Either just place the mandarins on top or fold in carefully.
- Bake the cake for a good 30 - 40 minutes at 200 degrees in the preheated oven. If the cake gets too dark, cover with aluminum foil. After 30 minutes I do the stick test every now and then to see whether the cake is ready.
- Prepare a glaze with the powdered sugar and the water and pour over the cooled cake.
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