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Mandarin and almond syrup cake with cardamom cream recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mandarin and almond syrup cake with cardamom cream Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Mandarin and almond syrup cake with cardamom cream.

Make the most of seasonal mandarins in this Middle Eastern style cake topped with thick spiced cream.

Preparation Time25 minutes
Cooking Time 85 minutes

Ingredients (serves 8)

1 x 300ml ctn double cream
1 tbs icing sugar mixture (see note)
1/2 tsp ground cardamom
3 (about 360g) mandarins, unpeeled
Melted butter, to grease
6 eggs
200g (2 cups) almond meal
215g (1 cup) caster sugar
1 tsp baking powder ( see note)
1 tsp vanilla essence
100g (1/2 cup) caster sugar, extra
60ml (1/4 cup) fresh mandarin juice
60ml (1/4 cup) water
Ground cardamom, extra, to serve


Combine the cream, icing sugar and cardamom in a small bowl. Cover with plastic wrap and place in the fridge.

Place mandarins in a saucepan. Cover with cold water. Bring to the boil over high heat. Drain. Repeat 2 more times. Set aside to cool. Quarter, leaving peel intact. Remove and discard any seeds.

Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.

Place the mandarin in the bowl of a food processor. Process until smooth. With the motor running, add the eggs, 1 at a time, until combined. Add the almond meal, caster sugar, baking powder and vanilla. Process until just combined. Pour mixture into the prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean.

Meanwhile, combine the extra sugar, mandarin juice and water in a small saucepan over low heat and stir until the sugar dissolves. Simmer for 5 minutes or until the syrup thickens slightly.

Pour three-quarters of the hot syrup over the cake. Set aside for 20 minutes to cool slightly. Transfer to a serving plate. Cut the cake into slices. Divide among serving plates and drizzle over the remaining syrup. Top with a dollop of the cream mixture and sprinkle with extra cardamom to serve.


Cook's tip: Make sure you boil and drain the mandarins 3 times in step 2 – this process reduces the bitterness of the peel.

If you want this recipe to be gluten free, use gluten-free icing sugar mixture and baking powder.

Good Taste - August 2009, Page 93
Recipe by Emma Braz   

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