Baking

Mandarin almond cakes with candied mandarin

Fluffy and delicious mandarin almond cakes topped with candied mandarin.
mandarin almond cakes with candied cumquats
8 Item
1H

Fluffy and delicious mandarin almond cakes topped with candied mandarin make a delightful citrusy treat thats perfect for any time of day.

Looking for more morning and afternoon tea treats?

Ingredients

Mandarin almond cakes
Candied mandarin

Method

Mandarin almond cakes with candied cumquats

1.Make candied mandarin. Place mandarin in a small saucepan of water; bring to the boil. Drain. Repeat process (this helps to remove any bitterness and soften the rind). Stir sugar and ¾ cup (180ml) water in a small saucepan over low heat until sugar dissolves. Increase heat to high; bring to the boil. Add mandarin; simmer for 30 minutes or until mandarin is soft and translucent and syrup is reduced. Cool. Stir in juice.
2.Preheat oven to 180°C/350°F. Grease eight 10cm (4in) springform pans. Line bases and sides with baking paper.
3.Sift flour, soda and almond meal into a large bowl, pushing mixture through with a wooden spoon. Stir in caster sugar. Whisk oil, rind, juice and egg in a small bowl; add to dry ingredients, then whisk until mixture is smooth. Spoon mixture into pans.
4.Bake cakes for 25 minutes or until a skewer inserted into the centre comes out clean. Leave cakes in tins to cool.
5.Meanwhile, to make vanilla mascarpone cream, place mascarpone, cream, vanilla and sifted icing sugar in a medium bowl; using a wooden spoon, fold ingredients until combined. Cover; refrigerate until required.
6.Serve cakes topped with candied mandarin and vanilla mascarpone cream.

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