Mandarin & Almond Cake

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

  • Serves 10
  • Prep 5 minutes
  • Cook 2 hours


  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.


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


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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