Recipe

Mandarin almond cakes with candied mandarin

Fluffy and delicious mandarin almond cakes topped with candied mandarin.

Aug 12, 2021 2:00pm
  • 1 hr cooking
  • Makes 8 Item
    • Print
    Print
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
  • 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
  • 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.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food