Mandarin and Olive Oil Cake
This mandarin and olive oil cake combines the fresh, sun-kissed acidity of mandarins with the subtle richness of olive oil, creating a moist and aromatic dessert perfect for cozy afternoons. A simple yet indulgent treat, it brings unexpected depth of flavor with every bite, making it the ideal companion to a warm cup of tea.
Ingredients
Cake Ingredients
- 1 pot plain soy yogurt adds moisture and a light texture
- 1 pot semi-whole wheat flour can be replaced with white flour for a fluffier texture
- ¼ pot brown sugar adjustable to taste
- ¼ pot olive oil choose a mild, fruity oil for balanced flavor
- ¼ pot mandarin juice freshly squeezed for intense flavor
- 1 tablespoon mandarin zest avoid the white part to prevent bitterness
- 1 teaspoon baking powder essential for a light, airy cake
- a pinch salt to enhance the flavors (optional)
Instructions
Instructions
- Preheat your oven to 180°C (350°F). This ensures even baking and a beautiful rise.
- In a large bowl, combine the yogurt, flour, sugar, olive oil, mandarin juice, and zest. Stir until smooth.
- Add the baking powder and gently fold it in to keep the batter light and airy.
- Pour the batter into a greased and floured cake pan. A loaf pan works perfectly, or use individual molds for an elegant touch.
- Bake for 20 to 25 minutes. The cake is ready when a toothpick inserted in the center comes out clean.
- Let the cake cool before unmolding. This prevents it from breaking and allows the flavors to fully develop.
Notes
- Using freshly squeezed mandarin juice makes all the difference in flavor.
- Opt for a mild, fruity olive oil to avoid excessive bitterness.
- This cake tastes even better the next day as the flavors meld together.