Thursday 7 February 2019

Mandarin Orange Butter Cake 柑香牛油蛋糕

A soft and moist butter cake infused with the aroma of the mandarin orange peel 😍

Yield: one loaf of cake
Pan size: 21.5x11.5x5.5 cm
Baking temperature: 190℃ for 5 minutes, 150℃ for 30 minutes, and 170℃ for 5 minutes to tan the crust.


All ingredients in room temperature
Using 55g Omega 3&6 eggs

100g unsalted butter, softened
10g greek yogurt *
105g caster sugar

3 eggs

110g top/cake flour
15g milk powder
1/2 tsp baking powder

20g mandarin orange juice
15g golden syrup/honey
12g mandarin orange zest

* greek yogurt can be replaced by unsalted butter


1. Mix mandarin orange juice, golden syrup and mandarin orange zest in a small container. Set aside.

picture for demonstration only

2. Cream softened butter and greek yogurt with caster sugar till light and fluffy.

3. Add in eggs, one at a time, to the butter cream, using the electric hand mixer.

4. Fold in the sieved top flour with milk powder and baking powder.

5. Mix in the mandarin orange juice mixture from Step 1. Mix the batter till smooth.

6. Pour the batter into the loaf pan pre-coated with butter and dusted with some flour.

7. Bake at the middle rack of a preheated oven set at 190℃ for 5 minutes, reduce the temperature to 150℃ and bake for 30 minutes. Finally, increase the oven temperature to 170℃ and bake for 5 minutes to tan the crust.

8. Transfer the cake to a cooling rack to cool down a while.

When the sides of the cake shrink away from the wall of the baking pan, it is ready to be un-mould.

Wrap a sheet of cling wrap over the cake to keep the moisture in.

9. When the cake has completely cool down, cut and enjoy 😋


  1. Can I replace milk powder with milk or something else?

    1. Hi, sorry for my very late reply. You can omit the milk powder and add 5g of top flour to the batter. This will only lessen the milk-rich taste of the cake😉


I love seeing your comment and sharing it with other readers. Your comment would be published after moderation. Thank you :)