Mandarin and rosemary cake

This decadent cake bursts with the flavours of rosemary and citrus! It’s gluten-free, making use of the humble potato and a little almond flour to produce a moist and delicious treat.

  • 30 mins preparation
  • 1 hr cooking
  • Serves 8
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  • 350 gram floury potatos (such as agria), peeled
  • 250 millilitre oil (i use rice bran)
  • 1 1/2 cup caster sugar
  • 5 eggs
  • 200 gram almond flour
  • 3 teaspoon baking powder
  • 1 tablespoon fresh rosemary
  • juice and zest of 5 mandarins
  • 3 tablespoon honey
  • 1 cup icing sugar
  • 2 tablespoon butter, softened - for dairy free, use 2 tbsp coconut milk solids
  • 2 tablespoon hot water - for dairy free, use 1/2 tbsp
  • zest of 1 mandarin
  • mandarin slices, optional


  • 1
    Preheat oven to 220ºC. Line a 24cm round loose-bottomed cake tin with baking paper.
  • 2
    Boil the potatoes until well cooked. Drain and mash well while still hot. Set aside to cool completely.
  • 3
    In a large bowl, beat the oil and sugar until the mixture is light and creamy. Beat in the eggs, one at a time, until thick and creamy. Add potato and briefly beat.
  • 4
    Fold in the almond flour, baking powder, rosemary and zest.
  • 5
    Pour batter into tin and bake for 1 hour, reducing the oven temperature to 180°C after the first 10 minutes. The cake is cooked when a knife inserted comes out clean.
  • 6
    While the cake is cooking, make the syrup by boiling the mandarin with honey for 5-10 minutes or until it becomes slightly viscous.
  • 7
    Make the icing by beating all the ingredients, except mandarin slices, until smooth.
  • 8
    Once the cake is cooked, cool in the tin for 10 minutes before carefully turning out, removing baking paper and transferring to a serving board or plate.
  • 9
    Pour syrup over warm cake, allowing it to be absorbed before adding the icing.
  • 10
    To finish, pile the icing onto the middle of the warm cake. It will melt and spread in an even, effortless layer, drizzling dramatically down the sides.
  • 11
    Finish with a shower of zestor thin slices of mandarin. Serve warm or cold.

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