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Whole mandarin cake

Whole mandarin cake

Difficulty: Average
Season: Spring
Preparation: 40 minutes
Cooking: 50 minutes

How to

  1. Preheat oven to 180C.
  2. Wash the mandarins and add them whole to a small saucepan. Cover with water and bring to the boil. Gently simmer for 30 minutes, then drain and cool slightly.
  3. Cut mandarins in half and puree in a food processor.
  4. Add the melted butter, oil, eggs and sugar to the mandarin puree and process until combined.
  5. Sift in the flour and baking powder and pulse until just combined.
  6. Pour the batter into a greased and lined 20cm cake tin and bake in the oven for 50 minutes or until a skewer comes out clean.
  7. Allow to cool in the tin for 15 minutes then turn out onto a rack.

Once cake has cooked, dust with icing sugar and scatter extra mandarin segments on top to garnish.

250g whole seedless mandarins, plus 1-2 extra mandarins for garnish

85g butter, melted

100ml canola oil

3 eggs

1 ¼ cups caster sugar

1 ¼  plain flour

1tsp baking powder