Mandarin almond cake

  • 10 mins preparation
  • 2 hrs 50 mins cooking
  • Serves 10
  • Print


Mandarin almond cake
  • 375 gram (3-4) mandarins, skin on
  • 6 eggs
  • 2 cup almond meal
  • 1 cup caster sugar
  • 1 teaspoon baking powder, heaped
  • icing sugar, to dust
  • thick cream or sour cream, to serve


Mandarin almond cake
  • 1
    Place mandarins in a large saucepan and cover with water. Bring to the boil on high. Reduce heat to very low and simmer for 2 hours. Drain. When cool enough to handle, cut them in half and remove any pips. Transfer to a food processor, with skin on, and process until well pureed.
  • 2
    Preheat oven to 200°C. Lightly grease and line base of a 22cm spring-form pan with baking paper. Lightly grease the paper.
  • 3
    In a small bowl, beat eggs until well combined. Add almond meal, sugar and baking powder. Stir in the mandarin puree. Pour the mixture into the prepared pan.
  • 4
    Bake for 20-50 minutes until the cake starts to pull away from sides of pan and skewer inserted into of pan and a skewer inserted into centre comes out clean and dry. Allow to cool in pan on a wire rack.
  • 5
    Dust with icing sugar. Serve chilled or at room temperature with thick cream or sour cream.


Cover cake with foil during the last 20 minutes of cooking if the cake starts to get too dark.