Master Platers: Mandarin Cake

By Samantha Short, Pastry Chef at Rolf & Daughters

THE GOODS

  • 2 cups mandarin orange puree (about 5 mandarin oranges)
  • 1 cup better, melted
  • 1 cup egg whites (about 6 eggs)
  • 1 1/4 cup all-purpose flour
  • 3 cups almond flour
  • 1 box (1 pound) confectioners sugar
  • 2 tsp baking powder
  • 2 tsp salt

DIRECTIONS

  • Preheat the oven to 320 degrees. Spray a 13 x 9 sheet tray with cooking spray and line with parchment.
  • Wash the whole mandarin oranges and remove the stems. Fill a pot with cold water and add the oranges. Bring the pot to a full boil. Remove from the heat, drain the water, and fill the pot with more cold water. Repeat this boil- ing process two more times.
  • Add the softened mandarins, unpeeled, to a blender and blend until smooth. Add the melted butter and process until combined. Set aside.
  • In a stand mixer, whip the egg whites until frothy (like cappuccino foam). In a large bowl, sift together the flour, almond flour, confectioners sugar, bak- ing powder, and salt. Add the dry mix to the egg whites and mix until combined. With the mixer running, stream in the orange-butter puree and mix until combined.
  • Pour the batter onto the sheet tray. Bake until slightly golden on top, 25–35 minutes. Allow to cool before serving.

*This cake can also be made with Meyer lemons or clementines.

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