MANDARIN;INFUSED ANGEL FOOD CAKE
WITH LEMON ZEST
Trinity Fruit Co.
CAKE
1 (16-ounce) box angel food cake mix
3-4 Buddy’s easy-peel mandarins, juiced (¼ cup juice)
½ cup freshly squeezed lemon juice, about 4 lemons
Zest of 1 lemon, divided
FROSTING
2 cups chilled heavy whipping cream
2 tablespoons sugar
½ cup Buddy’s easy-peel mandarin juice
¼ cup fresh lemon juice, about 2 lemons
½ teaspoon lemon zest
2 Buddy’s easy-peel mandarins, peeled and sectioned
½ cup toasted coconut
Mint sprigs, optional
Cake: Preheat oven. Combine mandarin and lemon juices. Make cake batter
according to package instructions, but substitute the mandarin/lemon juice
for the water. Stir in half of the zest. Bake according to instructions.
Frosting: In a large glass or metal bowl, beat cream until soft peaks form.
Add sugar, juice and the remaining zest; beat until soft peaks return.
Remove cake from pan and place on serving plate. Spread whipped cream
over cake. Garnish with mandarin sections and sprinkle with coconut.
Garnish each serving with mint, if desired. Makes 8-10 servings.
