Mandarin loaf

Sweet, citrusy mandarin is the star of this delicate loaf recipe. Serve in thick slices with whipped cream and golden honey for a winning morning or afternoon tea treat

  • 20 mins preparation
  • 35 mins cooking
  • Serves 6
  • Print
This recipe first appeared in Food magazine issue 58.
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  • 4 pipless mandarins
  • 3 eggs
  • 200 gram sugar
  • 225 gram self-raising flour
  • 70 gram ground almonds
  • 30 gram butter, melted
  • 1/4 cup mandarin juice
  • 2 tablespoon sugar
  • whipped cream to serve


  • 1
    Preheat the oven to 170ºC. Place the whole mandarins (with the skin on) in a medium saucepan and cover with plenty of water. Simmer for 20 minutes until they are soft. Remove the mandarins from the water, peel them and place them in the bowl of a food processor. Purée the mandarins until they form a finely chopped paste.
  • 2
    Using an electric beater, beat together the eggs and sugar until the mixture is pale, creamy and thick. Sift the flour into a large bowl and stir in the ground almonds.
  • 3
    Fold together the flour mixture, creamy egg mixture, mandarin purée and melted butter. Line a large loaf tin with baking paper. Spoon the batter into the tin and bake in the preheated oven for 30-35 minutes, or until the loaf is golden and a skewer can be removed cleanly. Combine the mandarin juice and second measure of sugar and pour it over the cake while it is still warm.
  • 4
    Set the loaf aside to cool. Serve the loaf in thick slices with whipped cream and golden honey.