This cake is one of my all-time favourite recipes to bake when the weather turns cool and the mandarins are plentiful. It’s everything I love about baking; simple, full of flavour, and a little bit nostalgic.

Made with whole mandarins and finished with a generous spoonful of marmalade, it’s zesty, sweet, and just the right amount of dense. The recipe also includes how to make the marmalade from scratch (it’s easier than you’d think!).

You’ll find this recipe in The Cook & Baker by Cherie Bevan and Tass Tauroa — one of those books that never fails to inspire something comforting and delicious. If you’re in the mood for more baking, have a browse through our Kitchen Collection → for simple, beautiful pieces to bring warmth to your home.

Recipe from The Cook & Baker by Cherie Bevan and Tass Tauroa
Image by Belinda Satterthwaite, The Shopkeeper

Makes: one 23 cm round cake or 12 standard muffins
Prep Time: 25 minutes
Cook Time: 1 hr 30 mins (cake) or 1 hr 10 mins (muffins)

Ingredients

• 500g mandarins

• 5 eggs, at room temperature

• 220g caster sugar

• 250g almond meal

• 1 tsp baking powder

• Flaked almonds, to scatter

• 320g Mandarin Marmalade

• Icing sugar, for dusting

Method

1. Make the purée: Boil mandarins in water until peel softens (approx. 45 mins). Cool, remove seeds, and blend into a purée. You’ll need 300g.

2. Preheat oven to 180°C. Grease and line a 23cm springform tin (or muffin tray).

3. Mix: Beat eggs and sugar (don’t overwhip). Add purée, almond meal, baking powder. Mix well.

4. Assemble: Pour into tin(s). Scatter flaked almonds and spread marmalade over the top.

5. Bake: 40–45 mins (cake) or 20–25 mins (muffins) — until golden and springy to touch.

6. Cool completely before removing from tin. Dust with icing sugar before serving.

Mandarin Marmalade

Makes: About 1.5kg
Prep Time: 45 minutes + 10 mins standing
Cook Time: 45 minutes

Ingredients

• 1.25kg mandarins

• 735g caster sugar

• Juice of 1 lemon

Method

1. Prep: Peel mandarins, slice peel into thin strips. Halve mandarins and remove seeds. Wrap seeds in muslin.

2. Cook: Combine chopped mandarin flesh, peel, sugar, lemon juice, water, and muslin bundle in a large pot. Stir until sugar dissolves.

3. Simmer: Boil then reduce to a simmer for approx. 30 mins, or until jelled (see jelling test).

4. Finish: Remove muslin. Let marmalade stand 10 mins before pouring into sterilised jars.

Enjoy!