When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for August 7th, 2008




Mandarin Orange Cake

A simple, tasty dessert topped with a dollop of whipped cream and YUM! Sweet Mandarin oranges are a popular Chinese fruit and this recipe is really easy! After all, it comes canned. I personally like to keep a can of Mandarin oranges handy at all times to spruce up a spinach salad but dessert is just an added bonus. This is truly a one of a kind creation meant to enjoy the wonderful flavor of the Mandarin orange.

1 cup all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup sugar
¼ cup non-fat milk or plain light soy milk
2 tablespoons canola or vegetable oil
2 teaspoons finely grated orange peel
1 can whole peeled mandarin orange segments (15 oz.) drained
canola oil or pam cooking spray
whipped cream (optional)

In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat 2 eggs with sugar until smooth. Add milk, oil, orange peel and mix together thoroughly. Combine liquid ingredients with the flour mixture to form a soft batter. Fold in the drained mandarin orange slices.

To Bake:
Preheat oven to 350 degrees. Spray a 9 inch round non-stick cake pan with cooking spray. Add batter to pan and bake for approximately 28 to 30 minutes (until an inserted fork comes out clean). Remove from oven and let cool. Serve warm or at room temperature with a dollop of whipped cream.

Tip: If you are not planning to serve the cake right away, cover with tin foil while warm to keep moist until ready to serve.

Makes 8 servings
Preparation time: 10 minutes
Baking time: 28 to 30 minutes

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