Fluffy Whole Mandarin Orange Cake – a delicious recipe with Oranges, Pancake mix, Water, Sugar, Butter, Egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel the oranges and separate into fruit and peel.
2
Don't worry about peeling away the inner membranes.
3
Preheat the oven to 180C
4
Wash the peel and chop finely.
5
Remove the pith of the fruit and crush with the back of a spoon or something similar.
6
Add the water and sugar to a pan along with the orange peel and boil on a low to medium heat.
7
When the water has evaporated (when you're left with about 1 tablespoon of liquid) stop the heat.
8
Melt the butter with the residual heat and add the orange fruit and a beaten egg.
9
Mix well.
10
Add the mixture from 4 into a bowl with the pancake mix and mix well.
11
Pour the mixture into a pound cake tin and bake at 180C for 30 minutes.
12
Once baked, leave to cool before wrapping in cling film and leaving to chill in the fridge overnight for an even better taste.
147
kcal
Calories
9
g
Fat
15
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 small Mandarin Oranges, 200 grams Pancake mix, 100 ml Water, 3 tbsp Sugar, and more.
Yes, Fluffy Whole 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.
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