Mandarin Bundt Cake

Preparation

1. Preheat the oven to 180ºC with fan to ensure even cooking.
2. Generously butter a mold all over, making sure there are no spots left uncovered, and place it in the fridge for the butter to solidify.
3. Crush the cardamom seeds with a mortar and pestle until they become a fine powder and set aside in a small bowl.
4. Sift the flour along with the baking powder into a medium bowl to remove lumps and aerate, and set aside.
5. Finely grate the peel of one tangerine, avoiding the bitter white part, and set aside.
6. Drain the mandarins to obtain the juice and reserve it in a glass or container.
7. Beat the eggs with the sugar in a large bowl until the mixture lightens in color and increases in volume, approximately for about 12 minutes.
8. Incorporate the oil in a thin stream into the egg and sugar mixture while continuing to beat to achieve a homogeneous emulsion.
9. Add the mandarin juice to the previous mixture and fully integrate it.
10. Gradually add the sifted flour to the bowl, mixing with a spatula from the sides toward the center in a clockwise direction while moving the bowl counterclockwise with the other hand.
11. Finally, incorporate the cardamom powder, the mandarin zest, and the candied fruit, ensuring they are well distributed.
12. Bake at 180ºC for about 40 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with just a few crumbs attached.
13. Let the cake cool on a wire rack for 10 minutes before unmolding. Gently tap the mold against the counter to help release the cake before unmolding it.