Recipe: Classic Giouvarlakia Avgolemono
This comforting, aromatic, traditional meatball soup...
Whole, boiled mandarin oranges are used for this zesty cake. Perfect for a sweet end to a hearty brunch (and your house will smell amazing after baking it)!
Preparation & Cooking time: 90'
Serves: 8
Cakes in all shapes and forms are loved by the Greeks, who serve them for breakfast or with coffee any time of the day.
Depending on the season, various fruit and nuts are mixed into the batter. This cake is made with fresh mandarin oranges. You can use tangerines or clementines – whatever is available where you live.
Preparation
Bring a pot of water to a boil. Add your mandarin oranges to the boiling water three times for 4-5 minutes, removing them from the pot and draining them in between.
Drain the fruit and let it cool, then cut them in half, remove all seeds, and add them to a food processor. Pulse until you have a smooth puree.
Preheat your oven to 180° C (350° F). Grease your cake pan.
Mix together the sugar and the oil for 1-2 minutes in your mixer. Add the eggs and keep mixing until frothy. Add the brandy and the pureed mandarin oranges, and mix to combine.
Mix together the flour and the baking soda in a separate bowl, and add the mixture a bit at a time to the wet ingredients, stirring with a spatula to combine.
Pour the batter into your cake pan.
Bake for 50-60 minutes. It is ready when a knife inserted into the center of the cake comes out clean.
Let the cake cool for a bit, and turn it out onto a serving platter.
Serve with a dusting of powdered sugar and a sprinkle of mandarin zest.
Originally published in Greek at gastronomos.gr.
Ingredients
500 g self-rising flour
½ tsp. baking soda
4 medium sized mandarin oranges, with their peel
180 ml olive oil, plus extra for greasing the pan
40 ml brandy
450 g sugar
4 eggs
powdered sugar and mandarin zest, for garnish
