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The top view of the homemade mandarin cake sprinkled with flaked almonds and topped with icing sugar.

Mandarin Cake - US Cups

Robyn
This light and fluffy gluten-free almond and mandarin cake is a beautiful winter bake.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course baking
Cuisine International
Servings 12 slices
Calories 259 kcal

Equipment

  • 21 cm / 8 inch round cake pan or springform pan

Ingredients
  

  • 180 g almond meal / almond flour
  • 40 g tapioca flour
  • 3 eggs size extra large
  • 125 g caster sugar
  • ½ c olive oil
  • 1 mandarin zested
  • ½ teaspoon vanilla bean paste
  • 4 tablespoons flaked almonds
  • 1 tablespoon icing sugar for the top, optional. Make sure it is gluten-free if needing the cake to be gluten-free.

Instructions
 

  • Preheat the oven to 160℃ fan / 180℃ / 356℉.
  • Grease and line 21 cm / 8 inch round cake pan or springform pan.
  • In a medium bowl mix the almond meal / almond flour with the tapioca flour. Set aside.
  • Add the eggs to the bowl of a stand mixer or large bowl, and then add the sugar. Using the whisk attachment or hand mixer, whisk them together until light and fluffy - around 2 minutes.
  • Add the olive oil, mandarin zest and vanilla bean paste and whisk for 30 seconds.
  • Add the flours and gently fold in until no lumps remain.
  • Pour into the lined tin, sprinkle with the flaked almonds and bake in the preheated oven for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
  • Cool in the pan for 10 minutes, then carefully turn out onto a cooling rack and leave to cool completely.
  • Once cold, dust with icing sugar and serve!

Notes

Egg size - I use Australian extra large eggs, if you are in the US use extra large eggs, if you are in the UK, use size large eggs.
Almond meal - also known as ground almonds. Almond flour is finer in texture but should work in this recipe.
Tapioca flour - helps create a light texture. You should be able to find it in the baking section of the supermarket with the other flours.
NOTE**If making this cake for someone on a strict gluten-free diet, eg someone with coeliac disease, please check ALL packets to make sure they don't contain gluten.**
Storage - the cake will keep in an airtight container at room temperature for up to 3-4 days.
 

Nutrition

Calories: 259kcalCarbohydrates: 19gProtein: 5gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 41mgSodium: 16mgPotassium: 53mgFiber: 2gSugar: 13gVitamin A: 109IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Keyword gluten free cake, mandarin recipe, winter recipes

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