Mandarin & Almond Cake - 4 Ingredients
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Mandarin & Almond Cake

Serves 12 people


  • 3 mandarins
  • 6 regular eggs
  • 1 cup caster sugar
  • 2 cups almond meal


  • Place the whole mandarins into a saucepan.
  • Cover with water and bring to a gentle boil.
  • Reduce heat and simmer for 1 hour, careful not to let the water evaporate.
  • Cool completely before splitting open to remove the seeds.
  • Using a hand-held blender, purée.
  • Preheat oven to 160°C.
  • Line a 22cm cake tin with baking paper.
  • Using an electric mixer, beat the eggs and sugar on a medium high speed for 8 minutes or until the mixture is thick, pale and tripled in volume.
  • Add the purée and almond meal and fold gently with a large metal spoon until just combined.
  • Spoon the mixture into the prepared tin.
  • Bake for 1 hour or until a skewer inserted into the centre comes out clean.
  • Set aside for 15 minutes to cool.

Recipe Notes

This cake will sink as it contains no flour to hold its rise.

Recipe Video

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What other people thought of the recipe “Mandarin & Almond Cake”

  • Steph G says:

    5 stars
    Totally awesome and so simple and easy

  • Gillan Manfrin says:

    5 stars
    Great cake so easy

  • Marie Matthys says:

    5 stars
    So easy and delicious. Used Natura sugar for less carbs & calories.

  • Shelley says:

    5 stars
    As the saying goes, ‘ The simple things in life are often the best.’ This cake well and truly lives up to it.
    Simple and quite economical, especially if you use in season fruits and are lucky enough to have chooks.

  • Foodie says:

    5 stars
    Deliciously simple to make and to eat

  • Jane says:

    4 stars
    Super easy, I used Monkfruit Sweetener in place of Caster Sugar & cooked in square cake tin. It didn’t sink & tastes good as a treat. I cut majority of cake up & have put in freezer…..hopefully it will freeze ok.

  • Maree Kelly says:

    5 stars
    Excellent cake, very moorish. My neighbour gave me some mandarins off her son’s tree. They were quite small but I calculated that an average mandarin weighed 88gms therefore I needed 8 of his as they only averaged 33gms. It worked perfectly. I’m off to make another one the same now.

  • Colleen Kennedy says:

    5 stars
    A friend just made this& I was so excited to have a gluten free, moist cake without oil or butter & not overly sweet or chocolate! (I love chocolate in a block) My kinda cake! I’m a Noomer so will be calculating calories but FABULOUS cake! I’ve now joined here for subscription!

  • Mary Dawson says:

    Love this recipe, so easy to do and really tasty and different. Hubby can’t get enough of it!

  • Barbara says:

    This is a fabulous recipe…I actually turned it into muffins that we can have for breakfast with yoghurt and fruit….yummmm

  • Dipti says:

    As a diabetic managing sugar levels – I loved it – substituted caster sugar with monk sugar .
    Beautiful easy cake !

  • Reggie Allen says:

    I gave this recipe five stars, I have cooked it many times and all my friends say it’s the best cake they have ever had.

  • Reg Allen says:

    What a great cake, I first made it using mandarins, then I did it using limes, today I’m using oranges and I’m sure it Will turn out perfect just like the others.

  • Emma says:

    5 stars
    Delicious and easy! I have made this twice now with people asking for the recipe each time. Mandarins the first time and Orange and Poppy Seed the second. Both turned out fab. They did take less than 1hour so be sure to keep an eye on it. Thank you!

  • Maree Hastelow says:

    I made it with lemons, used a little honey no sugar, turned out wonderful.

  • BC says:

    I sliced 2 mandarins so thin then added to the left over water with sugar and boiled it untill it was sticky like marmalade then added that to whipped cream and whipped Philadelphia cream and spread that over the cake. OMG the flavour of that and the cake to die for yuumy

  • Silva says:

    So delishs, my family loved it 🧡🍊

  • Judy Gedeon says:

    5 stars
    I love this cake. I made it about 6 times, everybody loves it and asks for the recipe.

  • Judith Gedeon. says:

    5 stars
    Easy to make and the cake is very nice, I add some vanilla extract and a teaspoon of almond essence. I made it about 5 times. My go-to!!!

  • ANULKA says:

    5 stars
    So delicious

  • Sharron Farrell says:

    5 stars
    I made this the other day. It barely sank as advised it would, therefore looked great and was absolutely delicious. I will definitely be making it again….and soon!

  • Sharon says:

    5 stars
    Love love this! I took one into work and got asked if it was a secret family recipe passed through generations or if I could share it! 😁

  • Raewyn Keane says:

    I have made this recipe a number of times and it comes out perfect each time. A great way to use the abundance of mandarins off our tree.

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