Bolo de Mandarina Paranaguara

The "Bolo de Mandarina Paranaguara" is a traditional mandarin cake that hails from the coastal regions of Paraná, Brazil. Rich in citrus flavors and known for its moist texture, this cake has its roots in Portuguese baking techniques but has been delighting locals with the fresh and vibrant taste of mandarin oranges, affectionately called "mandarina" in Portuguese. The inclusion of mandarin zest and juice makes this a refreshing treat, often enjoyed during the tea time along the scenic coastal lines of Paranaguá.

Ingredients

• Mandarin oranges - 4 large
• Sugar - 200g
• Eggs - 4
• Flour - 250g
• Baking powder - 10g
• Butter - 100g
• Milk - 100ml
• Vanilla extract - 1 teaspoon
• Salt - a pinch

Preparation Instructions

Begin by preheating your oven to 180°C. Grease and flour a medium-sized cake pan. This delightful Bolo de Mandarina Paranaguara relies heavily on the aromatic zest and juice of the mandarin oranges. Start by zesting two of the mandarin oranges and then juicing all four. You should have approximately 120 ml of fresh mandarin juice.

Mixing the Batter

In a large mixing bowl, cream together the butter and sugar until light and fluffy. This can be done using an electric mixer on medium speed for about 3-5 minutes. Gradually add in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract, the zest from the mandarin, and a pinch of salt. This will give your cake a depth of flavor.

Incorporating Dry Ingredients

In a separate bowl, whisk together the flour and baking powder. Gradually fold this dry mixture into the wet mixture, alternating with the milk and mandarin juice. Gently fold until all the ingredients are well combined, ensuring not to over mix to maintain the cake's softness.

Baking

Pour the batter into the prepared cake pan. Smooth the top with a spatula and transfer to the preheated oven. Bake for approximately 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. You can use this cooking timer to keep track. Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

How to Enjoy

This mandarin cake is best served fresh with a light dusting of powdered sugar or a simple glaze made by mixing mandarin juice and confectioners' sugar. The Bolo de Mandarina Paranaguara pairs beautifully with a cup of tea or coffee, providing a fresh, zesty treat that is perfect for afternoon indulgence.

For an added touch, try topping the cake with whipped cream and slices of fresh mandarin for a delightful presentation. Relish each bite as you celebrate the harmonious blend of Portuguese baking traditions and Brazilian citrus flavors in this iconic cake.