⏱ Ingredient preparation time: 30 m

⏱ Cooking time: 2 h

🔥 Calories: 6239 kkal

🥩 Proteins: 112,04 g

🥓 Fats: 117,34 g

🍞 Carbohydrates: 146,31 g

⭐ Rating: 4

Mandarin cake with walnuts

Calories: 6239
Proteins: 112,04
Fats: 117,34
Carbohydrates: 146,31

How to cook

Mandarin cake with walnuts

Name: Mandarin cake with cardamom and walnuts — a festive winter dessert
Prep time: 30 min
Cook time: 2 h
Yield: 25 servings
Ingredients: 6 juicy mandarins with tightly fitting skin; 1 "Uzbek" lemon; 300 g walnuts; 200 g butter; 220 g brown sugar; 6 medium eggs C1; 130 g flour; 1 tbsp ground cardamom; 1 teaspoon baking powder; 0.5 tsp salt; 80 g orange marmalade; 50 ml cognac or dark rum; 200 g white chocolate; 80 g cream with a fat content of 30%; 1 tbsp powdered sugar with vanilla or cardamom flavor

30 m
2 h
0~5°C
15 Dish.

Mandarin cake with cardamom and walnuts — a fragrant dessert for winter holidays. Step-by-step recipe with syrup and chocolate topping, tips for decoration and serving.

This delicious mandarin cake with walnuts is a real treat for any festive table, especially in winter when mandarins are in season and particularly fragrant. This dessert combines the sweet and sour taste of citrus fruits, the rich aroma of cardamom, and the light crunchy texture of nuts. It is ideal for a New Year's table or a cozy tea party on January 1. The cake is tender, slightly moist, and very fragrant, and the white chocolate decoration adds a festive touch.

Ingredients

For the dough:

6 juicy mandarins with tightly fitting skin
1 "Uzbek" lemon
300 g walnuts
200 g butter
220 g brown sugar
6 medium eggs C1
130 g flour
1 tbsp ground cardamom
1 teaspoon baking powder
0.5 tsp salt

For the syrup:

80 g orange marmalade
50 ml cognac or dark rum

For the topping:

200 g white chocolate
80 g cream with a fat content of 30%
1 tbsp powdered sugar with vanilla or cardamom flavor

Preparation

1. Preparing the nut flour:

Preheat the oven to 170°C.
Spread the walnuts on a baking sheet and roast for 10 minutes.
Let the nuts cool for 10 minutes, place them in a sturdy bag, and roll them with a rolling pin.
Spread them out again on a baking sheet and dry them in the oven for 5–7 minutes.
Cool and grind to a "flour" consistency. This will give the dough a delicate aroma and a slightly crunchy texture.

2. Prepare the pan and citrus fruits:

Grease a 26 cm diameter baking pan with oil and line with parchment paper.
Wash the mandarins and lemon with a brush and dry them. Their zest will add aroma, and their pulp will add natural tartness.

3. Preparing the dough:

Soften the butter to room temperature and beat with the sugar until fluffy.
Add the mandarin and lemon puree and mix thoroughly.
Add 2/3 of the nut flour.
Add the eggs one at a time, beating thoroughly after each addition.
Add the remaining nut and wheat flour, baking powder, cardamom, and salt, and mix gently until smooth.
Pour the batter into the prepared pan and bake for 55–60 minutes.

4. Cake syrup:

Mix the orange marmalade with 50 ml of boiling water and blend until smooth.
Add cognac or dark rum.
Pierce the finished cake with a toothpick and soak evenly with warm syrup.
Allow to cool completely, then carefully turn out onto a plate and remove the parchment paper.

5. Preparing the topping:

Finely chop the white chocolate.
Pour in the hot cream and let the chocolate melt completely.
Add powdered sugar and stir until smooth and shiny.
Pour the topping over the cake, spreading it evenly with a spoon or spatula to cover the surface.

6. Serving

The cake is best served completely cooled so that the topping sets and holds its shape.
For extra flavor, you can lightly sprinkle the top with grated mandarin zest or crushed nuts.
This dessert goes well with hot tea, coffee, or even mulled wine during the winter holidays.
If you want to make the cake even richer, you can add a little vanilla sugar or a pinch of cinnamon to the dough.

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