Mandarin and almond syrup cake



  • 1 x 300ml ctn double cream
  • 1 tablespoon icing sugar mixture (see note)
  • 1/2 teaspoon ground cardamom
  • 3 (about 360g) mandarins, unpeeled
  • Melted butter, to grease
  • 6 eggs
  • 200g (2 cups) almond meal
  • 215g (1 cup) caster sugar
  • 1 teaspoon baking powder ( see note)
  • 1 teaspoon vanilla essence
  • 100g (1/2 cup) caster sugar, extra
  • 60ml (1/4 cup) fresh mandarin juice
  • 60ml (1/4 cup) water
  • Ground cardamom, extra, to serve


  • Step 1Combine the cream, icing sugar and cardamom in a small bowl. Cover with plastic wrap and place in the fridge.
  • Step 2Place mandarins in a saucepan. Cover with cold water. Bring to the boil over high heat. Drain. Repeat 2 more times. Set aside to cool. Quarter, leaving peel intact. Remove and discard any seeds.
  • Step 3Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.
  • Step 4Place the mandarin in the bowl of a food processor. Process until smooth. With the motor running, add the eggs, 1 at a time, until combined. Add the almond meal, caster sugar, baking powder and vanilla. Process until just combined. Pour mixture into the prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
  • Step 5Meanwhile, combine the extra sugar, mandarin juice and water in a small saucepan over low heat and stir until the sugar dissolves. Simmer for 5 minutes or until the syrup thickens slightly.
  • Step 6Pour three-quarters of the hot syrup over the cake. Set aside for 20 minutes to cool slightly. Transfer to a serving plate. Cut the cake into slices. Divide among serving plates and drizzle over the remaining syrup. Top with a dollop of the cream mixture and sprinkle with extra cardamom to serve.


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