Ring in the New Year with a loaf that marries wholesome richness and bright citrus: a tender curd-based cake studded with dried apricots, prunes, walnuts, and juicy mandarin segments. This festive bake uses whole wheat flour for depth and a simple citrus glaze for a sparkling finish. Perfect for holiday brunch or an afternoon tea, it’s a healthier twist on traditional fruitcake that doesn’t sacrifice flavor. For more inspiration, explore our Catalan sponge cake recipe or discover the best planetary mixer for effortless dough preparation.
About This Festive Cake
This New Year’s cake draws on Russian baking tradition, where cottage cheese (tvorog) lends a moist, tender crumb, and whole wheat flour adds a nutty complexity. The combination of dried fruits and fresh mandarin creates a layered sweetness that feels both celebratory and nourishing. It’s a versatile canvas: serve it plain, glaze it with mandarin icing, or pair it with a dollop of crème fraîche. For those who love citrus-forward desserts, check out our best chocolate-covered raisins for a snackable contrast, or consider the best wheatgrass juicer to use leftover mandarin peels in a green juice.
Ingredients
- 100g unsalted butter, softened
- 2 large eggs
- 150g granulated sugar
- 200g cottage cheese (preferably full-fat, well-drained)
- Pinch of salt
- 1 tsp vanilla sugar or vanilla extract
- 100ml kefir (or plain yogurt)
- 200g whole wheat flour
- 2 tsp baking powder
- 2 large mandarins (or clementines)
- 50g dried apricots
- 50g pitted prunes
- 50g walnut halves
- For the glaze: 100g powdered sugar, 2–3 tbsp mandarin juice
For the best texture, use an best oil sprayer to lightly grease your parchment-lined loaf pan.
Step-by-Step Instructions
- Prepare the dried fruits: Rinse the dried apricots and prunes under hot water, then soak them in boiling water for 5–10 minutes until plump. Drain and pat dry with a paper towel. Finely chop the fruits and toss with a teaspoon of flour to prevent clumping.
- Mix the wet ingredients: In a large bowl, combine eggs, sugar, cottage cheese, salt, and vanilla sugar. Beat with a whisk or an best non-toxic immersion blender until smooth and homogeneous.
- Incorporate kefir and butter: Add the kefir and softened butter to the bowl. Beat again until well incorporated.
- Add dry ingredients: Gradually sift in the whole wheat flour and baking powder. Stir just until combined—do not overmix.
- Finish the batter: The dough should be thick but scoopable. Fold in the reserved dried fruits and chopped walnuts using a spatula.
- Prepare the mandarins: Peel the mandarins and separate into segments. Remove any white pith and seeds. Set aside.
- Layer the batter: Line a 25-cm loaf pan with parchment paper and lightly brush with vegetable oil using an best oil sprayer. Spoon half of the batter into the pan and spread evenly.
- Add mandarin segments: Arrange the mandarin segments over the first batter layer in a single layer.
- Top with remaining batter: Gently spread the rest of the batter over the mandarins, being careful not to disturb the fruit too much.
- Bake: Place the pan in a preheated oven at 180°C (350°F). Bake for 55–65 minutes, or until a wooden skewer inserted into the center comes out clean. Oven times vary; start checking at 50 minutes. Use a best commercial countertop convection oven for even heat distribution if available.
- Cool the cake: Once baked, remove from oven and let the cake rest in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely to room temperature.
- Make the glaze: In a small bowl, whisk powdered sugar with 2–3 tablespoons of freshly squeezed mandarin juice until smooth. The glaze should be thick but pourable; add juice gradually.
- Glaze the cake: Drizzle the glaze over the cooled loaf, letting it cascade down the sides. Let set for 10 minutes before slicing.
- Slice and serve: Cut the cake with a serrated knife into thick slices. Serve with tea or coffee, or as a festive dessert.
- Plating the final presentation: Arrange slices on a platter, optionally dust with extra powdered sugar or garnish with fresh mint. For a luxurious touch, pair with a best sweet wine with high alcohol content.
- Storing leftovers: Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices individually. To maintain freshness, avoid refrigerating as it dries out the crumb.
- Final notes: This cake tastes even better the next day as flavors meld. Share with loved ones and enjoy a slice of New Year joy. For another festive bake, try our Catalan sponge cake.
Tips for the Perfect Loaf
- For a lighter texture, replace half the whole wheat flour with all-purpose flour, but note that whole wheat gives the cake its characteristic earthy flavor. Use a best food processor for nut butter to finely grind walnuts if desired.
- Soak dried fruits longer if they seem tough; extended soaking prevents them from drawing moisture from the batter.
- Use a digital scale for accurate measurements, especially for flour. An best espresso machine under 2000 might be overkill, but a good coffee maker will complement this cake.
- Check cake doneness at 50 minutes; if top browns too quickly, tent with foil.
- Allow the cake to cool completely before glazing, or the glaze will melt into the crumb.
Variations to Explore
Swap the mandarins for oranges or even blood oranges for a different citrus profile. Replace prunes with dried figs or cherries. Add a teaspoon of ground cinnamon or cardamom to the batter for warm spice notes. For a vegan version, substitute cottage cheese with silken tofu and kefir with plant-based yogurt, and use flax eggs. The glaze can be flavored with a splash of orange liqueur. For a boozy twist, brush the baked cake with a syrup made from best organic vodka and honey before glazing.
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat?
Yes, but the cake will be lighter in texture and less nutty in flavor. If substituting, use the same weight and reduce baking powder by half a teaspoon as whole wheat absorbs more moisture.
How do I prevent the dried fruits from sinking to the bottom?
Toss the chopped dried fruits in a tablespoon of flour before folding them into the batter. This creates friction and helps suspend them evenly throughout the loaf.
Can I make this cake gluten-free?
Absolutely. Replace the whole wheat flour with a gluten-free all-purpose blend that includes xanthan gum. Add an extra tablespoon of kefir to compensate for the drier texture of gluten-free flours.
Why did my cake crack on top?
A slight crack is normal for loaf cakes, often due to the oven temperature being too high or the batter overmixed. To minimize cracking, bake at a lower temperature (170°C) for a longer time, and check with a thermometer. Consider using a best refrigerant leak detector if you suspect your oven thermostat is off.
How should I store the glazed cake?
Store glazed cake at room temperature in an airtight container for up to 2 days. If the weather is humid, refrigerate uncovered for 1 hour to set the glaze, then wrap loosely. Avoid stacking slices to preserve the glaze.
Can I freeze this cake?
Yes, freeze unglazed or glazed cake slices on a baking sheet, then transfer to a freezer bag. Thaw at room temperature and reheat slices in a toaster oven for a freshly baked taste. A best air fryer non-toxic works well for gentle reheating.
What can I substitute for kefir?
Plain yogurt, buttermilk, or sour cream thinned with a little milk all work. The acidity in kefir helps tenderize the gluten, so any cultured dairy product yields similar results.
Embrace the season with this fragrant, wholesome loaf. Its balanced sweetness and festive citrus glaze make it a showstopper on any holiday table. For more seasonal inspiration, browse our best steam canner for preserving citrus, or the best undercounter ice maker machine for cooling your tea. Happy New Year and happy baking!
