Mandarin Almond Cake

A round mandarin cake made with almond meal and yogurt, cut into wedges.

5 from 1 vote

A tender Mandarin Almond Cake made with Greek yoghurt and almond meal, then soaked in a warm mandarin syrup. Moist, easy to make, and full of citrus flavour. Perfect for afternoon tea or a simple dessert.

Prep Time15

Cook Time45

Total Time1

Course: Afternoon Tea, Dessert

Cuisine: Australian

Servings:

Calories: 266kcal

Ingredients

Cake

2 tablespoons Mandarin zest approx 3 mandarins
150 grams Caster sugar
3 Eggs XL, room temp.
200 grams Greek yogurt
120 ml Neutral oil
100 ml Mandarin juice from fresh mandarins
200 grams Self raising flour
50 grams Almond meal
¼ teaspoon Salt

Syrup

100 ml Mandarin juice
100 grams Caster sugar

Instructions

Cake

Preheat your conventional oven to 180°C/350℉ (or 160°C fan). Grease and line a 20cm round tin or a standard loaf pan.
In a large bowl, whisk together the zest, caster sugar, eggs, yogurt, oil and juice.
Gently fold in the self-raising flour, almond meal and salt with a spatula or whisk until just combined. Don’t overmix.
Pour into prepared tin and bake for 45–50 minutes, or until a skewer comes out clean. The top may crack, but that’s normal and helps soak in the syrup.
While the cake bakes, make the syrup.

Syrup

In a small saucepan, combine the juice and sugar.
Heat gently until sugar dissolves and the syrup simmers. Let it simmer for a couple of minutes, then remove from heat.
While the cake is hot, poke small holes in the top and slowly spoon the syrup over. Let it soak and cool in the tin before turning out.

Nutrition