List of Ingredients
- 2 CUPS of flour
- 6 OZ. of granulated sugar
- 5 1/2 OZ. of powdered sugar
- 4 1/2 OZ. of unsweetened plain yogurt
- 3 OZ. of delicate extra-virgin olive oil
- 2 OZ. of cornstarch
- 1 TBSP. of baking powder
- 4 of unwaxed mandarins
- 3 of large eggs
- unsalted butter
- salt
- mint leaves
- kumquats
Method
Preheat the oven to 350°F. Butter and flour Bundt pan; set aside.
Grate 4 mandarins; juice 2 mandarins. Place the juice aside. Mix the zest with the yogurt. Combine the flour, cornstarch and baking powder in a large mixing bowl. Beat the eggs and the sugar until you have a pale, foamy mixture; gently add the oil first, then the yogurt, flour and a pinch of salt.
Butter a bundt cake pan (7 1/2" in diameter, 4 1/3" high), dust the bottom and sides with a little flour and pour in the batter and bake at for 40-45 minutes.
For the glaze: Dissolve the powdered sugar in 1 oz mandarin juice and whisk together for a couple of minutes.
Remove the cake from the oven and transfer it to a wire cooling rack. Let cool for 10 minutes and invert cake onto the rack. Let it cool completely, then trim the bottom with a knife to even it out. Drizzle with the mandarin glaze and decorate with slices of the remaining mandarins peele, kumquats and mint leaves.