| | Dark-choc whole mandarin cake
Dark-choc whole mandarin cake
Dark-choc whole mandarin cake 4.3-5 9
  • Calories: 1176 kj
  • Fat: 13g
  • Carbohydrates: 34g

How to Make:

  1. Place whole mandarins in a saucepan. Cover with cold water. Bring to boil over high heat. Drain. Repeat. (This helps reduce the bitterness of mandarin peel.)
  2. Return mandarins to pan and cover with water. Bring to boil. Reduce heat to medium. Simmer for 30 mins or until very tender. Drain. Set aside to cool.
  3. Preheat oven to 180°C. Grease and line the base and side of a 22cm (base measurement) springform pan.
  4. Coarsely chop the mandarins and discard any seeds. Place in a food processor and process until smooth.
  5. Use an electric mixer to whisk eggs and sugar in a bowl for 8 mins or until mixture doubles in size. Add mandarin puree, almond meal and flour. Gently fold to combine. Fold in the chocolate until combined. Pour into prepared pan. Bake for 50-60 mins or until a skewer inserted in centre comes out clean. Set aside in the pan to cool completely.
  6. Meanwhile, to make the mandarin compote, segment half the mandarins. Cut remaining mandarins crossways into 3 slices. Place sugar, mandarin juice, cinnamon and 1/2 cup (125ml) water in a saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, for 3 mins or until syrup thickens slightly. Add the mandarin zest and mandarin segments and slices. Set aside to cool slightly.
  7. Place cake on a serving platter. Top with mandarin and pour over the syrup.
Time for preparing:
90 min.


  • 3 large mandarins, unpeeled
  • 6 Coles Australian Free Range Eggs
  • 1 cup (220g) caster sugar
  • 1 1/2 cups (175g) almond meal
  • 1/2 cup (75g) self-raising flour
  • 200g 70% dark chocolate, melted
  • Mandarin compote
  • 6 small mandarins, peeled
  • 1/2 cup (110g) caster sugar
  • 1/2 cup (125ml) mandarin juice
  • 1 cinnamon stick or quill
  • 1 tablespoon mandarin zest