Simple Mandarin Orange Cake

This mandarin orange cake is wonderful, above all, for its simplicity. So, working mothers, young wives, children interested in experimenting in the kitchen, and other amateur cooks, take note!

Beat the sugar, butter, and eggs until foamy, then add the flour mixed with the baking powder and the vanilla sugar. Transfer the batter to a baking sheet lined with parchment paper. Drain the mandarin orange segments, pat them dry with a paper towel, and spread them over the batter. (If desired, sprinkle the cake with sliced almonds and sugar.)

Bake at 175 °C for about 30 minutes.

Replacing the butter with margarine gives a pareve (non-dairy) version.

Preparing the second version of the batter: beat the eggs with the sugar until foamy, then alternately add the flour mixed with the baking powder and the sour cream. Pour the batter onto a baking sheet lined with parchment paper. Pat the mandarin orange segments dry and spread them over the batter. Mix the sliced almonds with the sugar and sprinkle over the cake.

Bake for 20-25 minutes at 180-200 °C.

Melt the butter and brush it over the cake while it is still hot.