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?
Mandarin almond cakes with candied mandarin
Fluffy and delicious mandarin almond cakes topped with candied mandarin.
- 1 hr cooking
- Makes 8 Item
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Ingredients
Mandarin almond cakes
- 1 1/4 cup (185g) self-raising flour
- 1/2 teaspoon baking soda
- 1 cup (120g) ground almonds
- 1 1/4 cup (275g) caster sugar
- 1/2 cup (125ml) extra virgin olive oil
- 1 tablespoon finely grated mandarin rind
- 1/2 cup (125ml) strained freshly squeezed mandarin juice
- 3 eggs, beaten lightly
- 250 grams mascarpone
- ⅔ cup (160ml) thick cream (51% fat)
- 1 teaspoon pure vanilla extract
- 1 tablespoon icing sugar
Candied mandarin
- 4 mandarins (800g), sliced thinly crossways
- 1 cup (220g) caster sugar
- 2 tablespoons lime juice
Method
Mandarin almond cakes with candied cumquats
- 1Make 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.
- 2Preheat oven to 180°C/350°F. Grease eight 10cm (4in) springform pans. Line bases and sides with baking paper.
- 3Sift 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.
- 4Bake cakes for 25 minutes or until a skewer inserted into the centre comes out clean. Leave cakes in tins to cool.
- 5Meanwhile, 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.
- 6Serve cakes topped with candied mandarin and vanilla mascarpone cream.
