Candied Mandarin Cake

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- Desserts
Cuisine: Turkish
Difficulty: Easy

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Prep Time

35 Mins
Cook Time

10 Mins
Serving

6
View

1 906

The doner is a Turkish creation of meat, often lamb, but not necessarily so, that is seasoned, stacked in a cone shape, and cooked slowly on a vertical rotisserie. As the outer layers of the meat cooks, it’s shaved off and served in a pita or other flatbread with vegetables and sauce. Doner is the « mother, » as it were, of Arabic shawarma, Mexican al pastor, and the popular Greek gyros.

Although the sliced meat can be served on a platter with rice and cooked vegetables, it’s most popular as a sandwich eaten as fast street food. You might find tomatoes, lettuce, cucumbers, red onion, cucumbers, or pickles inside the pita, and the sauce might be Greek yogurt-based tzatziki or Middle Eastern tahini.
Making an authentic doner kebab at home can be a bit tricky although still possible if you have the set up for a slow cooking vertical rotating spit. For most home kitchens, however, some improvisation will be required. But the flavors and spices will be easier to recreate than the exact shape. You can form ground lamb into balls and thread them on skewers, but the easiest way to get the sliced look of a street doner kebab is to make a sort of meatloaf.

Ingredients

4 Garlic

1 cumin

1 paprika

1/4 black pepper

1/2 English cucumber

1 piece Lambi Raat

Nutrition

Daily Value*

Total Fat: 45.8g 32%
Chlosterols: 224mg 75%
Sodium: 149mg 44%
Iron: 5 mg 30%
Water : 150ml 3%

Directions

Step 1

The day before, chop the ginger, dice the candied mandarins and let them macerate for 2 hours in the liqueur. Crush the cookies. Melt the chocolate and add the cream. Beat the egg yolks with the powdered sugar. Add the chocolate, melted butter, cookies, macerated fruit and liqueur. Fold in the stiffly beaten egg whites.

Step 2

Line a small cake tin with cling film. Pour the mixture into the tin, press it down and smooth it out. Fold the film over and store in a cool place overnight. The same day, peel the mandarins, let the quarters dry for 2 hours on a rack or 5 minutes in the oven (150°C). Make a clear caramel with 180 g of sugar cubes and four spoonfuls of water. With sticks, dip the mandarin orange segments in the caramel and place them on a rack.

Step 3

Prepare a caramel with the remaining moistened sugar. Off the heat, pour in the mandarin orange juice. When the sizzling stops, cover and put back on the fire. While stirring, bring to a simmer, add the cornstarch diluted in a little water. Thicken while stirring. Let cool, reserve in a cool place. Turn out, cut the cake into slices and place them on plates. Decorate with caramelized mandarins, pour a cord of coulis and present the rest in a sauceboat.