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Whole mandarin cake

About whole mandarin cake

PLACEHOLDER. A whole mandarin cake means the whole mandarin -- skin, pith and all, boiled until it collapses and then blitzed. It sounds like it should be bitter and it is not.

PLACEHOLDER. The boil is not optional and it is not quick. Thirty minutes, until a knife goes through the skin without resistance. Everything else about this cake is forgiving; this part is not.

Placeholder image standing in for a photograph of mandarins boiling.
Placeholder image — photography for this recipe has not been taken yet.

PLACEHOLDER. It keeps for the better part of a week and freezes in slices. Cut it into whatever number of pieces suits you using the controls below.

Recipe card

Prep
0 min
Cook
80 min
Total
80 min
Serves
10

Adjust this recipe

Make

the recipe as written

The ingredient amounts do not change when you divide it differently — only how far each serve goes. Choosing a batch size resets this to suit it. This recipe is written to be cut into 8, 10, 12 or 16.

Cut into 10 slices.

One serve is one slice — a 10th of the batch.

Ingredients

  • Whole mandarins5 medium (269.8g)
  • Melted butter85g
  • Vegetable oil92g
  • Eggs3 eggs (153g)
  • Caster sugar1⅓ cups (280g)
  • Plain flour200g
  • Salt½ tsp (3g)
  • Baking powder1 Tbsp (13.65g)

Tbsp = tablespoon, tsp = teaspoon.

Method

  1. 1

    Heat the oven. Set it to 180C.

  2. 2

    Boil the mandarins. Wash 5 medium (269.8g) whole mandarins and add them to a small saucepan of water, bring to the boil, then boil for 30 minutes. Drain, and leave them until they are cool enough to touch.

  3. 3

    Puree the fruit. Cut the mandarins in half and remove the pips, then puree them in a food processor with the skin still on.

  4. 4

    Mix the batter. Add 85g melted butter, 92g vegetable oil, the eggs and 1⅓ cups (280g) caster sugar to the mandarin puree and mix well. Add 200g plain flour, ½ tsp (3g) salt and 1 Tbsp (13.65g) baking powder, then process until only just mixed.

  5. 5

    Fill the tin. Pour the batter into a greased and lined cake tin.

  6. 6
    Bake it. Give it 50 minutes, until a skewer comes out clean.Note

    Timing varies with how juicy the fruit is, so check it at 40 minutes. It should be very brown and may crack on top — that is normal, not a fault.

  7. 7

    Cool and serve. Leave it in the tin for 15 minutes, then turn it out onto a tray to finish cooling. Dust with icing sugar to serve.

Nutrition

Nutrition

Per slice

NutrientAmount per slicePercentage of daily intake
Energy1,485 kJ17%
Protein4.2 g8%
Protein from animal sourcesFoods and food products where more than half of the protein is from an animal source are included here. This protein figure is an approximate value.2.0 g
Fat, total17.8 g25%
— saturated6.1 g26%
Carbohydrate45.7 g15%
— sugars31.1 g35%
Dietary fibre0.9 g3%
Sodium299 mg13%

About these %DI figures

Percentage daily intake is based on an average adult diet of 8,700 kJ. It is a single fixed reference and is not adjusted for your age, sex, body size or activity level.

These figures are calculated from composition data for the raw ingredients on this page. This is not a nutrition information panel.

Vitamins and minerals— example figures, not yet calculated
Niacin equivalents24.1 mg151%
Phosphorus612 mg61%
Zinc5.8 mg41%
Iron4.4 mg37%
Folate142 µg36%
Magnesium98 mg23%

Nutrients are listed by %DI, highest first, with no cap on how many appear. The threshold that decides which surface is still to be chosen. Figures above are placeholders — nothing computes them yet.

Data & sources

Source and attribution

Nutrient figures on this page are derived from the Australian Food Composition Database (AFCD) — Release 3 and AUSNUT 2023.

© Food Standards Australia New Zealand. Copyright and licensing information: foodstandards.gov.au/legal-policies/copyright.

Changes made to the source data

The figures shown here are not reproduced from the source databases as published. They are calculated from FSANZ values for the specific ingredient amounts on this page, and the figure for protein from animal sources groups foods by an animal-or-plant classification that is this site’s own and is not part of any FSANZ dataset. Thyme to Plate is not connected with or endorsed by Food Standards Australia New Zealand, which has not reviewed these calculations.

Limitation of Data Statement

There are limitations associated with food composition databases. Food composition data used in the database or databases may represent an average of the nutrient content of a particular sample of foods and ingredients, determined at a particular time. The nutrient composition of foods and ingredients can vary substantially between batches and brands because of a number of factors, including changes in season, processing practices and ingredient source, and methods of calculation.

Australian data

This work is based on Australian data, and Australian data may not be appropriate for use in other countries.

Licence

The source data is used under the FSANZ Data User Licence Agreement: foodstandards.gov.au/science-data/monitoringnutrients/afcd/datauserlicenceagreement

Cooking losses

Micronutrient retention factors are not yet applied, so vitamins and minerals are overstated for anything boiled and drained. Energy, protein, fat, carbohydrate, sugars and dietary fibre are unaffected — they are mass-conserved.

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