How can one fix a bitter taste of a mandarin cake?

Discussion in 'Pastries & Baking' started by baskootah, Jan 14, 2015.

  1. baskootah

    baskootah

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    Hiii everybody, I am new here and need your help. Yesterday I baked a mandarin cake for the first time in my life and the recipe recommended using about 3 whole mandarins (both the juice and shell) .. I got really a strong taste of mandarin which was wonderful but unfortunately with some bitterness.. Is there any way to alleviate this bitterful taste or I have to throw it and make a new one?? I thought of pouring some hot syrup on it or cut it in half and spread a layer of creme or compote syrup with some fruit? will this help enough?
     
  2. chefwriter

    chefwriter

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    Both ideas will help. Try it and see how it works. 
     
  3. flipflopgirl

    flipflopgirl

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    Late to the party....
    If by mandarin shell you mean the entire peel.....
    I suggest next time to just use the zest and sections.
    Toss the white inside peel as this is what gave you the bitter aftertaste.
    I would recommend removing the membrane from the sections as well.

    If you already figured this out then totally ignore my post except the following......
    Welcome to Chef Talk!

    mimi
     
    Last edited: Jan 17, 2015