Almond Mandarin Cake: A Delicious Gluten-Free Recipe

This almond mandarin cake recipe has been my favourite dessert recipe for a long time. It’s such a pleasure to savour the juicy mandarins when they are in season but the cake is also delicious if made with oranges or blood oranges instead. Everyone who tried it loved it and asked for the recipe!

It tastes incredible and is really easy and quick to make. The cake has a lovely moist texture combined with an intensely mandarin flavour and smells divine.

Almond Mandarin Cake recipe

Ingredients
4 mandarins (approx 400g), preferably organic for the cake
1-2 extra mandarins for decoration (optional)
5 eggs
10 tablespoons of raw brown sugar
3 cups of almond meal
1 teaspoon of baking powder (gluten free)
Butter for the cake tin

Wash the mandarins thoroughly to remove any coatings (if not organic). Put unpeeled fruit in the pot, cover with water and gently cook for around 1.5 hrs or until very soft.

Cool the mandarins down, cut in half and remove any pips, then bend the fruit in the blender to puree consistency. Cool down to room temperature.

Cut the extra 1-2 mandarins into thin slices and remove any pips. Arrange the mandarin slices (overlapping the slices slightly) in the base of the baking tin lined up with the baking paper (optional but nice).

Preheat the oven to 180C. Beat the eggs with sugar until fluffy and almost white; add the mandarin puree, almond meal and baking powder. Mix well gently.

Grease a baking tin with butter (15 x 24 cm form is best as it will give the cake a good height) and pour in the mixture over the mandarin slices at the bottom of the tin. Bake for around 50 min in 180C (fan oven).

When ready switch off the oven and leave the cake there for another 20-30 minutes and then turn out onto a serving plate. Pour a thick dark chocolate topping (if desired) over the mandarin slices to create a lace-like look. The cake will keep well in the fridge for 2-3 days. It also freezes well.

The cake photo above – this actually is the almond mandarin cake I made and decorated using dried apricots, pumpkin seeds and chocolate.

Make this totally yummy cake today!

Please share your tips and modifications to this almond and mandarin cake recipe so we can all benefit from new ideas.

I’d love to see your cake decorations! Please post your photos in comments below.

Disclaimer: This content is for informational and educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease. It is not a substitute for professional medical advice, diagnosis, or treatment. Always consult a qualified healthcare provider before making any changes to your health regimen, particularly if you are taking prescription or over-the-counter medications or have a medical condition.

Bio: Joanna Sochan is a Wholistic Natural Therapist and founder of Naturimedica Wholistic Wellcare. She has over 15 years of clinical experience working with complex health presentations, with a focus on gut health, food sensitivities, women’s hormone health (including perimenopause and menopause), metabolic health, weight regulation, and senior health. She works with clients Australia-wide and online, and also develops therapeutic programs, eCourses, and educational resources designed to support long-term, sustainable wellbeing. View full bio.

Best of Health