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Whole mandarin and almond cake topped with flaked almonds and a light dusting of icing sugar, displayed with a freshly cut slice ready to serve. The cake reveals a moist golden crumb made from whole cooked mandarins and almond meal, accompanied by homemade mandarin marmalade.

Whole Mandandarin and Almond Cake

Whole Mandarin and Almond Cake is a naturally gluten-free citrus cake made with whole cooked mandarins, almond meal, eggs, and a homemade mandarin marmalade. By using the entire fruit, including the peel, the cake develops exceptional moisture, vibrant citrus flavour, and a tender almond-rich crumb. Finished with flaked almonds and a dusting of icing sugar, it is a simple yet elegant cake perfect for afternoon tea, dessert, or special occasions.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 people
Course: Dessert
Cuisine: Baking
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 400 g Mandarins ( Note 1)
  • 5 Eggs.
  • 220 g Castor sugar
  • 250 g Almond meal
  • 7 g Baking powder
  • 50 g Flaked almonds
Mandarin marmalade
  • 750 g Mandarin
  • 500 g Water
  • 1 Lemon juice
  • 367 g Castor sugar
Icing Sugar
  • 50 g Icing Sugar
Oil
  • Olive oil

Equipment

  • 1 22 cm Spring Form Tin with removable base
  • 1 stove
  • 1 Oven
  • 1 refrigerator
  • 2 Saucepans medium with lid
  • 1 chopping board
  • 1 knife chopping fruit
  • 1 Food processor puree mandarin puree
  • 1 Mixing Bowl
  • 1 Stand Mixer
  • 1 Stand Mixer whisk attachment
  • 1 Bowl scraper
  • 1 large Mixing Spoon
  • 1 Digital thermometer
  • 1 Sieve
  • 1 Brush for oiling tin
  • 1 Scissors
  • 1 skewer
  • 1 Saucer (small plate )

Method
 

Cake
  1. Cut whole mandarins into pieces (keep the skin on). Add into a pot on the stove and add a little water to start the cooking process. Put on a low simmer and cook for 45-50 minutes until soft. Puree until smooth. Keep aside 300g
  2. Preheat the oven to 170C. Using olive oil ,lightly grease a 22 cm spring form tin and line the base and sides with baking paper.
  3. Using a stand mixer with a whisk attachment to whisk the eggs and sugar together until the mix holds a ribbon. Do not over aerate, only mix until they thicken. (Note 2)
  4. Add the mandarin puree (once cooled) almond meal and baking powder and mix well.
  5. Pour into the prepared tin. Scatter over the flaked almonds and spread a thin layer of marmalade. (Note 3)
  6. Bake for 40-45mins. The cake is ready when the middle springs back, a skewer comes out clean or the thermometer 85C.
  7. Leave to cool completely before removing from the tin. Dust with icing sugar.
Mandarin Marmalade
  1. Add the sugar and water to a pot.
  2. Peel the mandarins and reserve the skin
  3. Cut the mandarins into small pieces and add to the pot
  4. Add the skin back into the pot
  5. Bring to the boil and reduce to a simmer stirring until the sugar dissolves approx. 5 minutes.
  6. Simmer uncovered for approx. 30-40mins until the marmalade jells when tested on a cold saucer.
  7. Stand for ten minutes to let the marmalade jel

Notes

Note 1- Puree mandarins for the cake base keep aside only 300g and completely cool before use. I make this when mandarins are in season fresh at the market.
Note 2 - When whisking the eggs and sugar mix until they thicken and hold a ribbon. Don't over mix after that as the cake will deflate during the cooking process.
Note 30 Use Marmalade sparingly over the top as it doesn't need muchÂ