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30 Second Mandarin Cakes



12 portion(s)

Cake batter

  • 4 mandarins, 3 peeled, one with peel
  • 170 grams Butter
  • 3 eggs
  • 100g sugar
  • 250g Self Raising Flour
  • 80g almonds
  • Milk, As required to get "cake batter" consistency

Recipe's preparation

    30 Second Mandarin Cakes
  1. We have a very produtive mandarin tree so have been trying out a few recipes - this is still a bit rough but the result is pretty good tmrc_emoticons.)


    1. Preheat oven to 180C. Add muffins papers to a muffin tray. (makes 12-15 large muffins). 

    2. Add almonds to bowl, mix 10 sec/speed 8. Set aside

    3.  Place mandarins (broken into quarters, pips and all), peel from one mandarin and butter into mixing bowl and mix 7 sec/speed 8, scrape down the bowl sides and mix for another 15 sec/speed 8.

    4.  Add remaining ingredients, including almonds, and combine 20 secs/speed 4. Check the consistency - add a good glug of milk (depending on size and juicy-ness of mandarins) to get a reasonably thick batter. Mix again for 10 secs/speed 4 

    5.  Spoon large dollops into muffin cases and bake for 30-35 minutes or until skewer comes out clean.  Watch that they don't burn


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  • These were lovely! Thanks for sharing! I pulled...

    Submitted by thelma-thermie2017 on 26. October 2017 - 15:07.

    These were lovely! Thanks for sharing! I pulled the butter back to 150gms, two eggs not three and they were still beautifully moist. I removed the pips as there were so so many (hence the reason this batch of mandarins didn't get eaten!) I added a teaspoon of vanilla extract to the batter also. Tempted to ice them with some orange or lemon icing to make them really zingy and decadent.

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  • These are great and the almond meal gives them a...

    Submitted by geenie.gin on 22. October 2017 - 13:52.

    These are great and the almond meal gives them a lovely taste. I substituted the milk with almond milk.

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  • I didn't have almonds so used flaxseed (ground...

    Submitted by MonicaSteven on 19. July 2017 - 17:58.

    I didn't have almonds so used flaxseed (ground down the same as above instructions) and the taste and texture came out beautifully.

    I prefer a sweeter taste (personal preference) so I added a cream-cheese icing (160g sugar milled 10sec, spd 10 to make icing sugar, 90g cream cheese, 45g butter, 1 teaspoon mandarin juice -- all mixed 20sec, spd 6). All up - it was divine!!

    Added bonus is that I prefer this to the orange cake clone because it uses more fruit, less butter and less sugar in the muffins so I can put them in the kids' lunchboxes, knowing it's a really healthy option. Thank you! tmrc_emoticons.)

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