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Mandarin & Almond Cake

  • 10 Serves
  • 5 minutes
  • 2 hours

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


3 mandarins
6 eggs
1 cup (200g) CSR Caster Sugar
2 packed cups (340g) almond meal


  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.


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

Community Creations (2 photos)

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Average rating 4.4 / 5. Vote count: 23

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14 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:


  • 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

  • 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!

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