The great thing about this recipe is you use whole mandarins, yes skin, pith and all. The result is a wonderfully moist and moreish cake.






Skill level

Average: 3.3 (9 votes)


  • 3 medium-large mandarins
  • 6 eggs  
  • 1 cup caster sugar
  • 2 cups hazelnut meal
  • 150 g cream cheese
  • 250 g icing sugar, sifted
  • squeeze of lime, optional
  • 1 quantity sugared mandarin peel

Sugared mandarin peel

  • peel of 2 mandarins, pith removed and broken into pieces or julienned
  • 2 cups sugar
  • 1 cup water
  • ¼ cup caster sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 1 x 24 cm cake

Drying time few hours or overnight

Place the mandarins in a medium saucepan and cover with water. Bring to the boil over a high heat. Reduce the heat and simmer for 2 hours, checking every so often to make sure the mandarins are covered with water.

Preheat the oven to 160°C (325°F). Grease and line a 24 cm (9 inch) spring form pan.

Remove the mandarins from heat and drain. Allow to cool. Use you hands to open the mandarins to remove any seeds. Puree the whole mandarins, including the skins, in a food processor.

Lightly beat eggs with sugar until well combined, gently fold in hazelnut meal and mandarin purée. Pour the mixture into the prepared pan and bake for 1 hour and 10 minutes, or until the cake is cooked when tested. It should spring back when touched and come away from the edges of the pan. Remove from the oven and allow to cool in the pan.

For the icing beat the cream cheese until softened and slowly add in sifted icing sugar and beat until smooth, approx. 2 minutes on high speed. Add a squeeze of fresh lime juice if you like a less sweet icing.

Ice the top of the cake with the icing and serve decorated with sugared mandarin peel or serve slices of the cake with a dollop of the icing and mandarin peel on the side.

To make the sugared mandarin peel, blanch the mandarin peel and drain. Return the peel to the pan with fresh water and simmer for 15 minutes until the peel is tender, drain.

Combine the sugar and water in a saucepan over a low heat and stir until the sugar has dissolved. Add the drained mandarin peel and simmer for 10–15 minutes or until the mandarin peel becomes translucent.

Using a slotted spoon lift the mandarin peel out of the syrup. Toss a few pieces at a time in the caster sugar and place onto a cake cooler to dry for a few hours or overnight. Once completely dry, store in an airtight container for up to 3 months. Use as required.


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.