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Chocolate whole mandarin cake

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This Chocolate whole mandarin cake recipe is the perfect way to end a meal. Bursting with sweet and fruity flavours, it’s a guaranteed crowd-pleaser. Even better, it’s so simple to prepare.

  • Serves12
  • Cook time1 hour 15 minutes
  • Prep time20 minutes, + cooling time
Chocolate whole mandarin cake

Ingredients

  • 3 large mandarins, unpeeled
  • 4 Coles Australian Free Range Eggs
  • ⅔ cup (150g) caster sugar
  • 1⅓ cups (160g) almond meal
  • ½ cup (75g) self-raising flour
  • ⅓ cup (35g) cocoa powder
  • Greek-style yoghurt, to serve

Candied mandarin

  • ½ cup (110g) caster sugar
  • 2 mandarins, thinly sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place mandarins in a medium saucepan. Cover with cold water. Bring to the boil over high heat. Drain. Repeat twice more. (This helps reduce the bitterness of the mandarin peel.) Set aside to cool slightly.
  2. Step 2

    Preheat oven to 180°C. Grease a 20cm (base measurement) round cake pan. Line base and side with baking paper.
  3. Step 3

    Transfer mandarins to a clean work surface. Coarsely chop the mandarins. Discard any seeds. Place chopped mandarin in a food processor and process until smooth.
  4. Step 4

    Use an electric mixer to beat eggs and sugar in a bowl until pale and creamy. Add the almond meal, flour, cocoa powder and mandarin puree and use a large metal spoon to gently fold until just combined. Spoon the mixture into the prepared pan. Bake for 50-60 mins or until a skewer inserted in centre comes out clean. Set aside in the pan to cool completely.
  5. Step 5

    Meanwhile, to make the candied mandarin, line a baking tray with baking paper. Combine the sugar and ¼ cup (60ml) water in a small frying pan over medium-low heat. Cook, stirring, for 2-3 mins or until sugar dissolves. Add the mandarin to the pan. Reduce heat to low. Cook, turning occasionally, for 6-8 mins or until mandarin is tender and syrup thickens. Transfer the mandarin to the lined tray. Set aside to cool.
  6. Step 6

    Transfer the cake to a serving platter. Top with the candied mandarin and drizzle with the syrup in the pan. Cut into wedges and serve with the yoghurt.

    Chocolate whole mandarin cake

    Chocolate whole mandarin cake
    • Serves12
    • Cook time1 hour 15 minutes
    • Prep time20 minutes, + cooling time
    Ingredients
    • 3 large mandarins, unpeeled
    • 4 Coles Australian Free Range Eggs
    • ⅔ cup (150g) caster sugar
    • 1⅓ cups (160g) almond meal
    • ½ cup (75g) self-raising flour
    • ⅓ cup (35g) cocoa powder
    • Greek-style yoghurt, to serve

    Candied mandarin

    • ½ cup (110g) caster sugar
    • 2 mandarins, thinly sliced
      Description

      This Chocolate whole mandarin cake recipe is the perfect way to end a meal. Bursting with sweet and fruity flavours, it’s a guaranteed crowd-pleaser. Even better, it’s so simple to prepare.

      Method
      1. Step 1

        Place mandarins in a medium saucepan. Cover with cold water. Bring to the boil over high heat. Drain. Repeat twice more. (This helps reduce the bitterness of the mandarin peel.) Set aside to cool slightly.
      2. Step 2

        Preheat oven to 180°C. Grease a 20cm (base measurement) round cake pan. Line base and side with baking paper.
      3. Step 3

        Transfer mandarins to a clean work surface. Coarsely chop the mandarins. Discard any seeds. Place chopped mandarin in a food processor and process until smooth.
      4. Step 4

        Use an electric mixer to beat eggs and sugar in a bowl until pale and creamy. Add the almond meal, flour, cocoa powder and mandarin puree and use a large metal spoon to gently fold until just combined. Spoon the mixture into the prepared pan. Bake for 50-60 mins or until a skewer inserted in centre comes out clean. Set aside in the pan to cool completely.
      5. Step 5

        Meanwhile, to make the candied mandarin, line a baking tray with baking paper. Combine the sugar and ¼ cup (60ml) water in a small frying pan over medium-low heat. Cook, stirring, for 2-3 mins or until sugar dissolves. Add the mandarin to the pan. Reduce heat to low. Cook, turning occasionally, for 6-8 mins or until mandarin is tender and syrup thickens. Transfer the mandarin to the lined tray. Set aside to cool.
      6. Step 6

        Transfer the cake to a serving platter. Top with the candied mandarin and drizzle with the syrup in the pan. Cut into wedges and serve with the yoghurt.