Mandarin and almond cake

Our mandarin tree has finally decided to fruit after six impatient years of waiting! Not only is it finally fruiting, but the tree is so heavy with fruit a few branches are actually dragging along the ground. As much as our family loves eating mandarins straight from the tree, I decided to trawl (not troll) through the web to find the perfect mandarin cake. I finally decided on Nigella Lawson’s Clementine Cake, but changed it a bit to reduce the sugar amount and increase the fruit. This cake is gluten and dairy free and not too sweet. It’s dense, moist and syrupy without the syrup – perfect for a tea time treat.



  • 450g mandarin segments (approximately 6 mandarins)
  • 1/4 tspn salt
  • 5 eggs
  • 250g almond meal
  • 3/4 cup golden or white caster sugar
  • 1 tspn baking powder (make sure it’s made of rice flour, otherwise it’s not fully gluten free)

Peel, separate and remove any seeds from the mandarin segments and blitz them in a food processor or with a stick blender. Blitz until the mandarin pulp is smooth. Set aside and preheat the oven to 190C/350F.


Using a stand or hand held mixer whisk together the eggs and sugar until it is pale and fluffy (around 5 minutes). Gently fold through the almond meal, salt and baking powder. The cake mix should now resemble a thick mousse. Gently fold through the mandarin pulp.


Pour the cake mix into a greased and lined 8 inch/20 cm round cake tin. Bake for approximately 1 hour or when an inserted skewer comes out clean. Let it cool in the tin before removing.


Decorate with a generous dusting of icing sugar or pour over a sticky lemon or mandarin syrup.


2 Comments Add yours

  1. Victoria says:

    This looks and sounds amazing!! I just bookmarked this & can’t wait to try it. Thanks for sharing 🙂

    Liked by 1 person

    1. aseparovic says:

      My pleasure Victoria! Let me know what you think of the recipe. Thanks Amy 😊

      Liked by 1 person

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