Mandarin & Almond Cake

Mandarin & Almond Cake

This delicious, moist mandarin and almond cake is completely gluten-free, grain-free and dairy free.
I'd love to say it's also high in vitamin C, but sadly, vitamin C is destroyed by cooking, so you'll still need to get your 200mg (recommended intake) from elsewhere.
Each of 10 slices contains 7g protein,12.5g fat (only 0.9 g saturated fat) and 240 kCals.
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour
Chilling Time (opt) 1 hour
Total Time 2 hours 30 minutes
Course cake, Dessert
Servings 10
Calories 240 kcal


  • OmniBlender
  • Springform cake tin
  • oven


for the cake

  • 200 g whole almonds preferably organic
  • 350 g clementine mandarins
  • 5 free range eggs
  • 1 cup raw sugar
  • 1 tsp baking powder

for the syrup

  • 1 juice of mandarin
  • 1 juice of lime
  • 1/4 cup raw sugar

For serving

  • 1-2 dollops yoghurt natural unsweetened, or dairy-free alternative such as cashew cream, or coconut yogurt


Mandarin & Almond Cake: Method

  • Presoak the almonds – overnight is ideal, otherwise in hot water while the mandarins are cooking.
    Soak almonds
  • Slice the mandarins in half to check for guava moth (more likely if organic/home grown).
    Remove any visible seeds and stems.
    Place in a large saucepan and add about a liter of cold water.
    Cover with a lid, bring to the boil, then simmer gently for about 1 hour.
    Drain the water (bitterness will go with it), let it stand so it can cool a little.
    Cooked Mandarin
  • Preheat the oven to 180 deg C.
    Grease a 21cm round springform cake tin, and line with baking paper.
  • Drain the almonds. Put them into your Omniblender and use the PULSE function until they are well-chopped.
    Tip out into a bowl (it's OK if some stays in the jar).
  • Place the cooked mandarins – just as they are – into the Omniblender and process for a 35 second cycle.
    Then add the eggs, sugar, baking powder, vanilla and the almond meal. 
    Process for about 60 seconds – the mix should be very well combined.
  • Pour the almond and mandarin cake mixture into the prepared cake tin and put into the hot oven. 
    Pour Mandarin almond cake mix
  •  After half an hour cover (e.g., with foil), then bake for a further 30 minutes, or until a skewer comes out clean. 
    Remove from the oven, but leave it in the cake tin.
    Mandarin almond cake

Make the syrup for your Mandarin & Almond Cake

  • Mix the second measure of sugar with the mandarin and lime juice.
    Stir until the sugar has dissolved. 
  • With the cake still in, place the tin on a plate (to catch any syrup that leaks through)! 
    Pour the syrup over the cake while it's still warm. 
    Pour syrup over almond mandarin cake
  • Allow the cake to cool a little before removing it from the tin.
    Serve warm or cold. Add yoghurt if desired.
    Slice of cake


TIPS:  If you make your own almond milk this would be a great use of the solids that you are left with! 
You don’t have to throw away the mandarin cooking water – it is a bitter tonic, which can stimulate the appetite.
Keyword cake, dessert, manadrin, winter cake recipe
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