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Mandarin and almond cake
Mandarin and almond cake
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Prep Time:
15 minutes
Cook Time:
300 minutes
Total Time:
315 minutes
Try this easy and delicious slow-cooker mandarin almond cake recipe for a tasty treat using fresh fruit.
Ingredients:
  • 4 mandarins
  • 4 Free Range Eggs
  • 150g caster sugar
  • 160g almond meal
  • 100g self-raising flour
  • 4 mandarins, unpeeled, extra
  • 220g caster sugar
Instructions:
  • Add whole unwashed mandarins to a large 18-cup (4.5L) slow cooker, pour hot water to cover them entirely, and cook on high for 2 hours. Remove, trim the ends, discard seeds, and pulse in a food processor until pulpy.
  • Prepare a 20cm round cake pan by greasing and lining it with baking paper. Using an electric mixer, whisk together the eggs and sugar in a bowl until the mixture becomes thick and creamy. Slowly add the almond meal, flour, and mandarin pulp, then gently fold everything together with a large metal spoon until just combined. Transfer the batter into the prepared pan. Cover the pan with a sheet of baking paper and foil, pleated in the center, then secure it with kitchen string. Place the pan in a slow cooker and add enough boiling water to reach halfway up the side of the pan. Cook covered on high for 3 hours, ensuring to add more boiling water to the slow cooker if needed. After cooking, let the cake cool in the pan for 5 minutes before turning it onto a wire rack to cool completely.
  • Using a small serrated knife, thinly slice the remaining unpeeled mandarins. In a small frying pan over medium-low heat, combine the extra sugar and 1/4 cup (60ml) water. Stir and cook for 2-3 mins until the sugar dissolves. Add the sliced mandarin, reduce heat to very low, and simmer for 6-8 mins until mandarin is tender and syrup thickens. Allow to cool before using.
  • Transfer the cake to a stylish serving platter. Whisk the cream with an electric mixer in a clean bowl until soft peaks form. Spread the whipped cream over the cake. Garnish with mandarin slices and syrup before serving.

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