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Matt Moran's Mandarin and Hazelnut Syrup Cake


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Ingredients

10 portion(s)

CAKE

  • 4 mandarins
  • 150 g caster sugar
  • 180 g Butter
  • 2 eggs
  • 200 g plain flour
  • 100 g hazelnuts
  • 1.5 tsp baking powder
  • 1 pinch salt
  • 150 g thick natural yoghurt, plus extra to serve

SYRUP

  • 200 g sugar
  • 1 peel of a mandarin
  • 1 tsp Vanilla Paste
  • 350 g water
  • 3 tablespoon lemon juice
  • 6
    1h 15min
    Preparation 15min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
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Recipe's preparation

    PREPARING THE CAKE
  1. Pre heat the oven to 160 degrees

    Butter a 22cm cake tin, line the base with a round of baking paper

    Weigh in the hazelnuts, mix speed 10/10 seconds

    Set aside

    Peel 2 of the mandarins, removing any fine fibres from the skin, also remove the seeds

    blitz the skins and the sugar speed 8/10 secs

    Set aside

    Blitz the flesh of the mandarins speed 8/5 seconds.

    Add to the sugar mixture that is set aside

    melt the butter on 100 degrees/ 2mins/speed 1

    add the eggs and mandarin sugar mixture

    mix speed 5/5 secs

    add flour, hazelnut meal, baking powder and a pinch of salt

    speed 5/15 secs

    add yogurt

    speed 5/10 secs

    Spoon into prepared cake tin and bake for 55-60 mins. ensure it is cooked by inserting a skewer. 

    Cool in the tin for 10 minuites. 

     

     

  2. MANDARIN SYRUP
  3. Blitz the sugar with mandarin peel 10 secs/speed 10

    Add the water and vanilla cook for 5 mins/100 deg/speed 1

    Add lemon juice and leave to cool slightly

    Peel the remaining mandarins, taking off any fibres, then thickly slice and combine with half of the syrup in a container. Refrigerate

    Pierce several holes in the cake  then pour remaining syrup over it. Leave to soak in and then to cool to room temp. 

    Serve the cake with mandarins and syrup and fresh yogurt to serve. 

     

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Accessories you need

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Tip

I find that there is a lot of Syrup, so if you dont want to serve it with extra syrup this can be used for the cake next time and just frozen to store. 

This is delicious, ENJOY!


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Desmitty:...

    Submitted by Ilka on 5. August 2017 - 21:33.

    Desmitty:
    Hi,
    Sorry for late reply. I think for about 25-30 minutes, but I guess you have already worked this out Smile

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  • Ilka:...

    Submitted by Desmitty on 20. July 2017 - 11:50.

    Ilka:
    how long did you bake the cupcakes for??

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  • what can I use instead of

    Submitted by amorhomechef on 29. June 2016 - 08:22.

    what can I use instead of hazelnut meal? (allergic to nuts)

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  • SOOOOOOOO good!!! I made mine

    Submitted by Ilka on 2. June 2016 - 21:42.

    SOOOOOOOO good!!! I made mine as cupcakes and only used 100g sugar. Perfectly sweet enough. Haven't even made the syrup yet and they are do die for. Thank you for posting.

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