Tangerine Ice Cream Cake: A Citrus Delight

This Mandarin Orange Ice Cream Cake is a wonderfully moist and flavorful dessert that captures the essence of mandarin oranges. With a tender crumb infused with fresh mandarin zest and a rich, syrupy mandarin glaze, this cake is a true celebration of citrus. The finishing touch of a glossy lemon-infused glaze adds the perfect balance of sweetness and tartness, making it an irresistible treat for any citrus lover.

Why you'll love this

The combination of tangerine zest in the batter and the syrupy tangerine glaze ensures that every bite of this cake is bursting with fresh, lemony flavors. The texture is incredibly soft and moist, thanks to the careful incorporation of the ingredients and the enveloping mixing technique used. The glaze not only adds an extra layer of flavor, but also keeps the cake moist and delicious for days. The lemony glaze provides a delicious contrast, both in flavor and texture, making this cake a sophisticated option for dessert lovers.

Perfect opportunity

This mandarin orange cake is perfect for many occasions, from casual brunches to more formal tea parties. It is particularly suited to spring and summer celebrations, when the burst of citrus flavours can be fully appreciated. Serve it at a family gathering, a special tea party or even as a festive treat during the holiday season. Its elegant appearance and refreshing taste are sure to be a hit.

Decorating Tips

replaces the word nice with empty enhance the visual appeal of the cake, consider adding a few candied mandarin orange slices on top before the frosting sets. You can also sprinkle some finely grated mandarin orange zest over the frosting for a pop of color and an extra burst of citrus flavor. For a more decorative touch, arrange thin mandarin orange segments in a circle on top, creating a beautiful edible decoration.

Ingredients:

• 180 g sugar
• 160cc of neutral oil (like sunflower oil)
• Zest of 1 mandarin
• 4 eggs, at room temperature
• 200 g all-purpose flour
• 1 teaspoon baking powder

For the syrup:

• 150cc of mandarin juice
• 2 large tablespoons of honey
• 4 tablespoons of sugar

For the icing:

• 200 g icing sugar
• 1 egg white
• 1 teaspoon lemon juice

Method:

1. Preheat the oven to 170°C and grease an 18 cm diameter cake tin.
2. In a bowl, mix the sugar with the tangerine zest. Add the oil and mix vigorously for 3 minutes.
3. Add the eggs one by one, beating well after each addition.
4. Sift together the flour and baking powder and fold into the mixture in two batches, using a spatula to gently mix.
5. Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted comes out clean.
6. For the syrup, combine the tangerine juice, honey and sugar in a small saucepan and bring to a boil for 2 minutes. Let cool slightly and stir in an additional tablespoon of honey.
7. Once the cake is cooked, take it out of the oven, unmold it and gradually brush it with syrup, letting it absorb completely.
8. For the icing, beat the egg white with the lemon juice until frothy. Gradually add the icing sugar, whisking constantly until the mixture is stiff and glossy. If necessary, adjust the consistency with a few drops of water. Heat in a bain-marie for 10 minutes until very hot, then quickly apply to the cake.
9. Let the glaze set before serving.

Enjoy this delicious Mandarin Orange Ice Cream Cake, a refreshing treat that brings a burst of citrus joy to any occasion!