Description
Saftige Mandarinen treffen auf zarten, buttrigen Teig mit feiner Zitronennote. Der Buttermilchkuchen ist locker, herrlich feucht und goldgelb gebacken—fruchtig-frisch, aromatisch und unwiderstehlich cremig.
Ingredients
Scale
- 3 cans mandarin oranges (each 314 ml)
- 200 g butter or margarine
- 175 g sugar
- 1 pinch salt
- 5 eggs
- 150 g buttermilk
- 1 untreated lemon, grated zest
- 375 g flour
- 1 packet baking powder
- 50 g sour cream (Schmand)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 200°C (392°F) for conventional ovens, 175°C (347°F) for fan-assisted ovens, or gas mark 3. Grease a large baking sheet or line it with parchment paper to prevent sticking.
- Open the cans of mandarin oranges and pour them into a colander or sieve. Let them drain thoroughly to remove excess juice. Set the drained mandarins aside.
- In a large mixing bowl, combine the butter (or margarine), sugar, and a pinch of salt. Using an electric mixer or a whisk, beat the mixture until it becomes pale, fluffy, and creamy. This helps to incorporate air and gives the cake a light texture.
- Add the eggs one at a time to the butter mixture, beating well after each addition to ensure each egg is fully incorporated. Grate the zest of one untreated lemon, and add it to the mixture. Mix until everything is smooth and combined.
- In a separate bowl, mix together the flour and baking powder. Measure the buttermilk.
- Gradually add the flour-baking powder mixture and the buttermilk to the butter-egg mixture, alternating between the two. Start and end with the flour mixture. Mix gently after each addition until just combined. Do not overmix, as this can make the cake dense.
- Add the sour cream (Schmand) to the batter and gently fold it in until the batter is smooth and homogeneous.
- Pour the batter onto the prepared baking sheet. Use a spatula to spread the batter evenly across the surface, making sure it reaches all corners and is of even thickness.
- Evenly distribute the drained mandarin oranges across the top of the batter, pressing them in very slightly so they adhere to the surface but remain visible.
- Place the baking sheet in the preheated oven and bake for 30 to 35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool on the baking sheet. Once cooled, generously dust the top of the cake with powdered sugar before serving. Cut into squares and enjoy.
Notes
For best results, ensure that the mandarin oranges are thoroughly drained to prevent the cake from becoming soggy. You can substitute sour cream for Schmand if it is not available. The cake is delicious served slightly warm or at room temperature, and it pairs perfectly with a cup of coffee or tea. Store leftovers in an airtight container to keep the cake fresh.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
