Creamy Mandarin Orange Cake Recipe

Name: Creamy Mandarin Orange Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 None medium eggs; 3/4 cup sugar; None Pinch salt; 1 tsp vanilla extract; 1/3 cup butter, softened, plus extra for greasing; 1 tsp baking powder; 3.5 oz poppy seeds, ground; 3/4 cup all-purpose flour; 2 tbsp powdered gelatin; 2 1/2 cups heavy cream; 2 cups cottage cheese; 2/3 cup vanilla yogurt; 1 x 14 oz can mandarin oranges, drained, patted dry and chopped; 1-2 tbsp pistachios, crushed

Servings: persons

5 None medium eggs
3/4 cup sugar
None Pinch salt
1 tsp vanilla extract
1/3 cup butter, softened, plus extra for greasing
1 tsp baking powder
3.5 oz poppy seeds, ground
3/4 cup all-purpose flour
2 tbsp powdered gelatin
2 1/2 cups heavy cream
2 cups cottage cheese
2/3 cup vanilla yogurt
1 x 14 oz can mandarin oranges, drained, patted dry and chopped
1-2 tbsp pistachios, crushed

1
Preheat the oven to 425u00b0F. Grease and line a medium rectangular springform cake pan with parchment paper. Place the eggs in bowl with 9 tbsp of cold water, the sugar, salt, vanilla extract and butter. Beat for 5 mins with an electric mixer.
2
Mix together the baking powder, poppy seeds and flour. Fold into the egg mixture. Spoon into the cake pan and level the surface. Bake for 10-12 mins until cooked through. Remove from the oven and allow to cool in the pan for 10 mins. Turn out, remove the parchment paper and allow cake to cool completely on a wire rack. Return to the cake pan.
3
Soak the gelatine in cold water according to package instructions. Transfer to a small saucepan and over a very low heat, melt slowly. Do not let the mixture boil. Allow to cool slightly.
4
Beat the cream until stiff peaks form, then stir in the cottage cheese and yogurt. Stir 2 tbsp of the mandarin oranges into the cream mixture. Stir in the gelatin. Spoon mixtures over the cake and level the surface. Chill for 2 1/2 hours.
5
Remove from the pan. Just before serving, top with remaining mandarin oranges, sprinkle with pistachios and cut into squares.

1413

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 None medium eggs, 3/4 cup sugar, None Pinch salt, 1 tsp vanilla extract, and more.

Yes, Creamy Mandarin Orange Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Creamy Mandarin Orange Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions