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Mandarin & Almond Cake

4.2
(41)
  • 10 Serves
  • 5 minutes
  • 2 hours

You’d better make double – this cake will be devoured in no time!

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Ingredients

3 mandarins
6 eggs
1 cup (200g) CSR Caster Sugar
2 packed cups (340g) almond meal
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. Cover mandarins (skin and all) with water, bring to boil then simmer for 1 hour. Cool completely, then remove seeds and puree. Preheat oven to 160°C. In a large bowl, beat the eggs and sugar together, 5 minutes.
  2. Fold through the puree and almond meal. When combined, pour into a paper-lined 22cm cake tin and bake for 60 to 70 minutes, or until a skewer removes clean from the centre of the cake.

Top Tips

Dust with icing sugar and decorate with mandarin segments to serve; it is all you need to garnish this deliciously moist cake.

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Average rating 4.2 / 5. Vote count: 41

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19 Reviews

  • Dot swan says:

    Absolutely delightful tasting cake, such a quick easy recipe

  • Miah says:

    My mum makes me this cake, she’s no domestic queen but it always turns out super delicious. If you like mandarins and moist cakes give it a go!

  • Pink says:

    Delicious!

  • Jenny says:

    I’m wondering about the excess juice the mandarins were cooked in. Still have some left – do I throw it in with cake, throw it away or reduce and make a syrup.

    • igaaustralia says:

      Hi Jenny,

      Making a syrup sounds amazing. Please send us your recipe and we may be able to include on our recipe page.

      Thanks !

  • Robyn Wardrop says:

    Quick and easy, tastes great.

  • deb says:

    so easy & delicious. only used four eggs and it was fine. cooked for 65 minutes. perfect. I make a similar flour-less orange cake, but this one with mandarins was not bitter like the orange one. definitely making it again.

  • Dee Jay says:

    Sensory sensation. I microwaved the mandarins on high for ten minutes without water . Followed the recipe otherwise. Cooked in bundt tin lined with baking paper. Delicious cut into small slices with a coffee.

  • Heather says:

    Beautiful delicious cake, however, mine turned out “soggy “ in the middle, any tips as to why. TIA

    • Robyn Inglese says:

      May be you didn’t cook it for long enough. Did you test it with a skewer before taking it out of tge oven.

  • Neil Shaba says:

    Does it need vanilla to get rid of the egg taste?

    • IGA Recipes says:

      Hi Neil,

      Once all the ingredients are combined well and baked, there will be a lovely and moist mandarin flavoured cake!

      We hope you enjoy the recipe!

  • Cathy says:

    Hi there, do you include the water that the mandarins are cooked in, in the purée, or do you remove the mandarins then make the purée. Amateur cake maker here and about to give this recipe a go for the first time…..

    • IGA Recipes says:

      Hi Cathy, yes, include the water. As it has been simmering for some time, the amount of liquid will have evaporated, making for a lovely puree. We hope you enjoy!

  • Janet beveridge says:

    have made this cake before then lost the recipe
    it is a fabulous cake the syrup idea sounds good
    drizzle it over the cake good recipe for those who can’t
    tolerate flour. There is merit in subscribing to I G A
    happy baking to those who try it you wont be disappionted
    Jan B

  • Gisela Knoess says:

    Just got the Recipe, it looks good, and it looks like it is easy to make, and that is very important for me.
    Thank you IGA for that lovely Recipe.
    Gisela Knoess

  • Karol Garnett says:

    2 packed cups of almond meal weighs 200 grams, the full 340 grams is necessary. Other than that it’s tasty and easy, the remaining liquis from the mandarins cooks down to a nice glaze!

  • Sue says:

    Mandarins vary so much in size. Do you have an approximate weight, please?

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