Brighten up your winters with mandarin cake 

As the chill of winter settles in, nature offers a burst of sunshine in the form of citrus. While much of the produce aisle leans toward hearty root vegetables and winter greens, citrus fruits — like mandarins, oranges and grapefruits — come into their peak, offering a refreshing contrast to the season’s heavier flavors. Their vibrant color, zesty aroma and natural sweet-tart taste make them a staple for everything from morning juices to bright desserts. 

Mandarins give this dish its signature sunny color, and are sure to sweeten your tongue and your day.

 

Not only do they taste incredible, but citrus fruits contain a multitude of health benefits. The most commonly known nutritional boost is, of course, vitamin C, which supports the immune system and is also good for your skin. Some studies have even found that eating citrus may decrease the risk for certain cancers thanks to their antioxidant properties. Other studies seem to show that citrus can even aid in the protection of brain cells, reducing risk of neurodegenerative diseases. 

In the spirit of celebrating this seasonal gem, I decided to transform the humble mandarin into a fragrant, moist cake that captures the essence of winter’s sweetest offering. Typically, I wouldn’t think about using a fruit as small as a mandarin for a major baking project, and would instead opt for oranges or lemons, but mandarins offer a unique sweetness with a fairly mild taste compared to their citrus cousins. 

 

Yield: 8

Duration: 1 hour 

Ingredients:

  • 1 ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup granulated sugar
  • 4 large eggs
  • ⅔ cup sour cream
  • 1 tablespoon grated zest of mandarin
  • 4 tablespoons mandarin juice, about 4 mandarins
  • ⅔ cup oil, sunflower or canola
  • 1 tablespoon granulated sugar

Instructions:

  1. Preheat your oven to 350 F/180 C.
  2. Spray an 8-inch round loose bottom/springform cake pan with non-stick spray. Alternatively, grease with butter. Line the bottom of the pan with parchment paper.
  3. Mix together the flour, baking powder and 1 cup granulated sugar.
  4. In a separate bowl, whisk together the eggs, sour cream, mandarin zest, mandarin juice and oil.
  5. Pour the wet ingredients into the flour mix and mix well until everything is evenly combined.
  6. Pour the batter into the prepared pan and bake for 45-60 minutes. Keep an eye on the cake. It is ready once it has risen and is golden brown.
  7. While the cake is baking, make the mandarin syrup. Heat the mandarin juice and 1 tablespoon of sugar over low heat in a small pot. Continue to stir until the syrup has just begun to bubble. It will thicken and appear syrupy.
  8. Once it has baked, remove the cake from the oven and immediately prick it all over with a toothpick. Brush the mandarin syrup over the top.
  9. Leave the cake in the pan to cool completely before serving.

 

If you get the chance, I would recommend using fresh fruit bought at the local farmers market as it tends to have a more intense flavor. Enjoy this cake with some warm tea on a cold winter evening or share it with friends to bring the people around you some sunshine-like joy. No matter which way you serve it, it is sure to brighten up your day and satisfy your taste buds.

A version of this article appeared on p. 19 of the February 20th, 2025 print edition of the Daily Nexus.

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