Mandarin Almond Cake

Updating the previous orange cake version with a little experimentation.

Mandarin Almond Cake

  1. Take 6 seedless mandarins – cover with water and simmer for 1 hour.
  2. Remove from the stove and leave to stand 24 hours.
  3. Discard the water.
  4. Place mandarins in a food processor and pulse until well pulverised.
  5. Add: 6 eggs and  2 tbls lemon juice and process 1 minute.
  6. Add: 3 cups ground almonds (almond meal) and 1 cup castor sugar and 1 tsp baking powder.
  7. Process to mix.
  8. place in a large (26cm) tin and sprinkle some slivered almonds on top  (I do not have a 26cm tin so I used an eighteen and two tens).
  9. Bake at 160 degrees Centigrade for 50-60 minutes.  (40-50 for smaller tin and 30 for the little ones  – or until a skewer comes out clean).
  10. Cool 10 minutes and remove from tin.
  11. Remove cake from tin while still warm and using a pastry brush paint top with several coats of hot orange or lemon glaze (see below).
  12. Let the glaze set and the cake cool before refrigerating it in a container or covered with clingfilm.

Serve it with cream whipped with a little orange liqueur – Cointreau · Grand Marnier or with  plain whipped cream or French Vanilla Ice cream.

If you do not eat all the cake within in one day, refrigerate it.


  • 2 lemons or oranges, juiced
  • lemon or orange zest
  • 1/2 cup sugar
  • 1/2 cup water
  • shard of cinnamon stick

Place ingredients in a saucepan. Boil until sugar dissolves. then simmer until reduced about 50%.  Remove cinnamon.



About Alan

Alone in a sea of spinifex.
This entry was posted in cakes and confectionery, Cream, Dessert, Uncategorized and tagged , , , , , . Bookmark the permalink.

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