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Mandarin cake with Coconut and Mandarin Glaze
12 persons 30’ minutes Desserts
  • Cake flour  /  1 cup
  • Baking powder  /  1 1/2 tsp.
  • Salt  /  1/4 tsp.
  • Eggs  /  3 large
  • Sugar  /  1 cup
  • Greek yogurt  /  1 cup
  • Mandarin  /  zest of 2
  • Rum  /  1 tbsp.
  • Unsalted butter  /  1/2 cup, melted
  • Shredded coconut  /  1 cup
  • Mandarin  /  juice of 1 or 2
  • Navarino Icons Mandarin Marmalade  /  warmed to dilute & 1 tbsp.
  • Powdered sugar  /  1 cup

Preheat the oven to 170ºC. 

Grease a cake pan, line the bottom with parchment paper, and grease the parchment paper as well.
In a medium bowl, sift together the cake flour, baking powder, and salt.

In the bowl of a stand mixer, beat the eggs and sugar together until light and fluffy. Add the yogurt, mandarin zest, rum, and melted butter to the egg mixture and stir to combine. Gradually add the sifted flour mixture to the wet ingredients, mixing until stiff peaks form. Gently fold in the shredded coconut.

Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for approximately 15 minutes, then transfer it to a wire rack to cool completely. While the cake is cooling, heat the Navarino Icons Mandarin Marmalade to dilute it slightly. Brush the warm mandarin marmalade over the top of the cake.

Prepare the glaze:
In a small pan, combine the mandarin juice, mandarin zest, 1 tbsp. Navarino Icons Mandarin Marmalade and powdered sugar. Heat the mixture over low heat, stirring until it becomes a syrupy glaze.

Spread the mandarin glaze over the top of the cake. Let the glaze sit for 5-10 minutes to set. Place the cake back in the oven with the heat turned off, leaving it for 5 minutes to dry the glaze slightly. Allow the cake to cool completely before serving.

Argiro Barbarigou, renowned chef 


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