Easy Mandarin Cake. A delicious homemade soft cake with juicy mandarins running throughout, topped with fresh whipped cream. A perfect cake for an English Afternoon Tea

Take your first bite into this Mandarin cream cake and you instantly get a burst of fruit juices exploding in your mouth!

Then comes the delicious flavor of the sponge, infused with mandarins, light, moist, and with the addition of freshly whipped cream coating the top of the cake, what more could you ask for?!

This is a great cake to make for any occasion, whether it be a tea party, a family dessert, or to make for a friend. It's simple to make, and has such a light fresh texture, perfect for any time!

Mandarins are absolutely delicious in a cake. If you've never tried it, you must!

Some of you might wonder if this is the same as what's commonly know as a Pig Pickin Cake. However, this isn't. The pig pickin cake usually uses a cake mix box, mandarins, pineapple and vanilla pudding. The ingredients you will see for this delicious manadarin cake are for the cake itself and the mandarins, and then the fresh whipped cream topping.

It's a straightforward made from scratch recipe, and yes, you can also use fresh cherries, pineapple, strawberries, or other fruit and put your own twist on this recipe.

This cake will need to be kept refrigerated if it's not being served straight away because the whipped cream is a dairy product so it needs to be kept chilled.

Let's see how easy it is to make this cake.

Instructions

1. Set oven to 180C, Gas 4, 350 F

2. Grease & flour your baking tin. -

Rub some butter all over the insides of your tin, then put a spoonful of flour in the centre of one, roll the tin around so the flour sticks to the tin, tip the excess flour into the next tin and do the same.

Discard the excess flour.

See the photo below, the tin is after the flour has stuck all over the tin.

3. Get everything ready to make the cake.

Sift the flour, baking powder & salt. Set aside, and weigh out the mandarins.

For the cake separate 9 segments for the decoration, set aside, and reserve HALF the juice from the can.

4. In the mixer bowl, add the oil & 3 eggs, sugar, and mandarins plus the half juice reserved. Beat until all combined.

5. On a slow speed, mix in ⅓ of the flour mixture. When it is all combined, add another ⅓. Combine on a slow speed.

6. With a metal spoon, gently fold in the remaining ⅓ of the flour into the cake mix. Be patient, fold gently so you incorporate air and not cause the cake to end up with a 'rubbery' texture.

7. Pour the batter evenly into the cake pan and place in the oven for 30 - 35 minutes. Use the clean toothpick test to check your cake is done.

8. When the cake is ready, take out of the oven and leave for 2 minutes to relax in the pan then turn out of the pan on a cooling rack. Allow to completely cool.

9. Whip up the fresh cream, adding some powdered / icing sugar if you wish for a sweeter cream.

Then when the cream is stiff, spread over the top of the cake and arrange the mandarin slices to your liking.

Serve when you are ready!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

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