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Almond & Mandarin Cake

Almond & Mandarin Cake

Loosely based on the wonderful Clementine Cake which I first started cooking from Nigella’s game-changing book “How to Eat” too many moons ago to count, this is the perfect dessert of afternoon cake to whip up in mid-winter..


375g mandarins*
225g castor sugar
6 large eggs
250g ground almonds
½ tsp orange flower water (optional)
1tsp baking powder
Wilton Cake Release


Add mandarins to a pan of cold water. Bring to the boil, lower heat to a simmer, partially cover pan and leave to cook for around two hours (you may need to top up with boiling water once or twice). While you’re waiting – and especially if you’re using a Nordic Ware tin as I have here, 10 cup version – completely coat your tin with Wilton Cake Release which makes your cake unveiling totally stress free (or butter and line a deep 20cm tin). Drain the mandarins (discard cooking water) and leave to cool. When cool cut the mandarins in half and discard the pips and stem. Whizz everything in a food processor (yes, everything, skin, pith, juice) until nicely pureed. Add your sugar and whizz until incorporated. Then eggs, whizzing again. Finally, add the almonds, baking powder and orange flower water (if using) and whizz until just incorporated taking care not to over mix. Bake for around 50-60 minutes at 170 (fan bake). Remove from the oven and leave to cool in the tin. Serve with whipped cream or yoghurt for dessert or as is for a lovely afternoon tea.
*Look for those mandarins that are weighty and juicy with shiny skins.

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