Don't miss another issue…      Subscribe

Sheila's Mandarin Orange Cake


Sheila made this Mandarin Cake this morning to take to our Paella lunch with Spanish friends. They go crazy for it.












Trans-fat Free


150 grams butter
150 grams sugar, superfine
3 large eggs
150 grams self-rising flour
150 millilitres orange juice
3 each mandarin oranges
zest, or one orange zest
For the butter icing:
100 grams butter
200 grams powdered sugar
50 millilitres orange juice


Heat the oven to 170C/Gas 3.

Line a cake pan with greaseproof paper.

Cream the butter and sugar, until ribbons form. This will take quite a while – you are better off leaving the work to a processor.

Add the eggs gradually, beating well after each addition.

Add the flour all at once, and beat well, then slowly add the orange juice, until it is incorporated.

Pour the batter into the prepared cake tin, and bake for about 30 minutes, or until an inserted skewer comes out clean. (Slow is best, so don’t be afraid to cook it longer. If it starts to brown too much on the top, cover loosely with a sheet of buttered kitchen foil.)

Leave the cake in the tin on a wire rack to cool, then gently remove the cake from the tin.

Cream the butter and the icing sugar with a fork adding the orange juice a few drops at a time until a smooth spreading consistency is achieved.

You may have to use slightly more or less icing sugar to achieve a good spread – depending on humidity.


The mandarins are coming into season now, but when they are not available, she uses either canned mandarins or just fresh Valencia oranges off our own trees.

You could also use clementines or tangerines for this recipe.

The sponge cake is a simple sponge with the juice and zest of three mandarins or 1 large orange.

The topping is a thick mandarin flavoured butter cream with mandarin slices arranged around the top of the butter cream icing.

It tastes delicious and the mandarin flavour is not too overpowering.

If you want a stronger mandarin or orange flavour, simply add more juice and zest – but remember to compensate for the extra liquid in the sponge mix.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 51548% of calories from fat
 % Daily Value *
Total Fat 28g 42%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 147mg 49%
Sodium 446mg 19%
Total Carbohydrate 22g 22%
Dietary Fiber 1g 5%
Sugars g
Protein 10g
Vitamin A 22% Vitamin C 29%
Calcium 10% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed