Thursday, May 31, 2018

Mandarin almond cake

It's been awhile but I've been baking up a storm especially as every event definitely needs cake. When Pepe requested a cake to take to his work's for morning tea, I knew what to do with the recently picked mandarins from Fords Farm.

And surprise surprise it was a winner, picking up a prize for the delicious cake as well as many requests for the recipe.

So with that in mind, here's the recipe.

Mandarin almond cake


4 mandarins

250g caster sugar

6 eggs

250g almond meal

1 tsp baking powder

Icing sugar to serve


1.       Place mandarins in a small pot and bring to boil. 

2.       Boil for 1 hour until soft. (Make sure you check that there is water in the pot or else you'll end up with a burnt mess.) Drain and blitz into a puree and allow to cool.

3.       Preheat oven to 160 degrees Celcius.

4.       Grease and line a 22cm spring form cake tin with baking paper

5.       Use a mixer to beat eggs and caster sugar until well combined for 5 minutes. (It'll look frothy but makes for a light tasting cake)

6.       Stir in the mandarin puree, almond meal and baking powder.

7.       Pour batter into the cake tin and bake for 1 hour until top is golden.

8.       Allow to cool in the tin and dust with icing sugar.

Serve warm, cold and even the next day if there is any slices left.

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