Mandarin almond cakes with candied cumquats

Fluffy and delicious mandarin almond cakes topped with sweet, sour and refreshing cumquat.

  • 1 hr cooking
  • Makes 8 Item
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Mandarin almond cakes
  • 1 1/4 cup (185g) self-raising flour
  • 1/2 teaspoon baking soda
  • 1 cup (120g) ground almonds
  • 1 1/4 cup (275g) caster sugar
  • 1/2 cup (125ml) extra virgin olive oil
  • 1 tablespoon finely grated mandarin rind
  • 1/2 cup (125ml) strained freshly squeezed mandarin juice
  • 3 eggs, beaten lightly
  • 1 1/4 cup (290g) fresh ricotta
  • 1/2 cup (80g) icing sugar
  • 2/3 cup (160ml) thickened cream
Candied cumquat
  • 325 gram cumquats, halved, seeds removed
  • 1 cup (220g) caster sugar
  • 3/4 cup (180ml) water
  • 2 tablespoon lime juice


Mandarin almond cakes with candied cumquats
  • 1
    Make candied cumquats. Place cumquats in a small saucepan of water; bring to the boil. Drain. Repeat process (this is to help remove any bitterness and soften the rind). Stir sugar and the water in a small saucepan over low heat until sugar dissolves. Increase heat to high; bring to the boil. Add cumquats; simmer for 30 minutes or until soft and translucent, and syrup is reduced. Cool. Stir in juice.
  • 2
    Preheat oven to 180°C/350°F. Grease eight 10cm springform pans. Line bases and sides with baking paper.
  • 3
    Sift flour, soda and ground almonds into a large bowl, pushing mixture through with a wooden spoon. Stir in caster sugar. Whisk oil, rind, juice and eggs in a small bow; add to dry ingredients, whisk until mixture is smooth. Spoon mixture into pans.
  • 4
    Bake cakes 25 minutes or until a skewer inserted into the centre comes out clean. Stand in tins until cooled.
  • 5
    Meanwhile, process ricotta and sifted icing sugar until smooth; transfer to a medium bowl. Gently fold in cream until combined.
  • 6
    Serve cakes topped with ricotta cream and candied cumquats.