Description
Saftig-zarter Buttermilchkuchen mit luftigem Teig, feiner Zitrusnote und fruchtigen Mandarinenstücken. Goldbraune Kruste, cremig-milde Buttermilch und aromatische Butter sorgen für unwiderstehlichen Genuss.
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, zest grated
- 375 g flour
- 1 packet baking powder
- 50 g sour cream (Schmand)
- powdered sugar
Instructions
- Preheat your oven to 200°C (conventional), 175°C (fan), or gas mark 3. Grease a large baking tray or line it with parchment paper to prevent the cake from sticking.
- Open the cans of mandarin oranges and pour them into a sieve or colander to drain thoroughly. Set the drained mandarins aside to ensure they do not add excess moisture to the cake.
- In a large mixing bowl, combine the butter or margarine, sugar, and a pinch of salt. Using an electric mixer or a hand whisk, beat the mixture until it becomes light and creamy. This process should take about 3-5 minutes and will help create a fluffy cake texture.
- Add the eggs to the creamed butter mixture one at a time, mixing well after each addition. Also, add the grated zest of the untreated lemon. Continue to beat the mixture until all eggs and zest are fully incorporated and the batter is smooth.
- In a separate bowl, mix together the flour and baking powder to ensure the leavening agent is evenly distributed.
- Gradually add the flour and baking powder mixture to the wet ingredients, alternating with the buttermilk. Mix gently after each addition until the batter is well combined and lump-free. 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 mixture is smooth and uniform. The final batter should be creamy and thick.
- Pour the batter onto the prepared baking tray and use a spatula to spread it out evenly, reaching all corners of the tray for a uniform cake thickness.
- Evenly distribute the well-drained mandarin orange segments over the surface of the batter. Gently press some of the fruit slightly into the batter to help them adhere during baking.
- Place the baking tray in the preheated oven and bake the cake for 30-35 minutes. The cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool on the tray for at least 15-20 minutes. This will help the cake set and make it easier to slice.
- Once the cake has cooled, generously dust the surface with powdered sugar using a fine sieve. Slice the cake into squares and serve.
Notes
For best results, allow the mandarin oranges to drain thoroughly to avoid excess moisture in the cake. The cake tastes wonderful served slightly warm or at room temperature. You can substitute quark or cream cheese for Schmand if it is unavailable. Store leftovers in an airtight container; the cake remains moist and flavorful for several days.
- 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
