Whole mandarin cake

11 votes

Simple and full of bright flavours! This dairy free mandarin cake uses the whole mandarin for maximum taste and zero waste factor.

45 Minutes

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  • 250g mandarins (about 3 medium mandarins)
  • 140g oil
  • 3 eggs
  • 210g sugar
  • 200g plain flour
  • 1 tablespoon baking powder


  1. Boil and simmer the mandarins for 30 minutes, remove from water and cool. If there are seeds in the mandarin remove them once cool enough to touch.
  2. Heat oven to 180C bake or 160C fan bake. Prepare an 8″ cake tin or large loaf tin by greasing it.
  3. Blend mandarins in a food processor or blender until it turns into a puree, add oil, eggs, and sugar. Blend until combined and smooth.
  4. Add flour and baking powder, pulse until just combined. You may need to get a spoon in there to help mix, just be careful of the blade.
  5. Pour into prepared tin and bake for 45-55 minutes, or until golden brown and a skewer comes out clean when inserted in the center of the cake.
  6. Cool in the tin for 15 minutes before serving.
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