Mandarin and Almond Cake

A moist gluten-free cake that is so delicious, it needs no additions.

Freshly baked mandarin and almond cake

This moist gluten-free cake is so delicious, it needs no additions or fancy icings. If mandarins are not in season, substitute two oranges instead.

Serves: 8-10
Time: 2 hours


  • 4 mandarins (or 2 oranges)
  • 250g sugar
  • 1 teaspoon baking powder
  • 5 eggs
  • 250g ground almonds


Place mandarins into a saucepan, cover with water and bring to a boil. Place lid on saucepan and simmer for 30 minutes (if using oranges, cook them for 45 minutes).

Let cool in their liquid. Cut fruit open and remove the pips. Place flesh and skin into a blender and puree until smooth, adding a small amount of the cooking liquid if necessary (use as little as possible).

Beat eggs and sugar until thick and fluffy. Gently fold in pureed mandarins (or orange), ground almonds and baking powder. Pour mixture into a 23 cm non-stick cake tin that has been greased and lined with baking paper.

Cook in a moderate oven (180 C) for 1 hour. Cool in tin.



    To make a comment, please register or login
    25th Oct 2016
    This looks like an upside down cake, but no mention of sliced mandarins or oranges, recipe shows fruit that looks cooked to me,, anyone else think the same ?
    25th Oct 2016
    This is not a true picture of the featured cake.
    26th Oct 2016
    Yes I'd like to make it. I find a few of the recipes don't always make sense as if some ingredients or steps have been left out.

    Would you cook the slices before baking or just dry them between paper towel or something?

    Join YOURLifeChoices, it’s free

    • Receive our daily enewsletter
    • Enter competitions
    • Comment on articles