Recipe by Weigh It Up


  • 4-6 mandarins (400g approx) plus 1 extra, to serve

  • 6 eggs

  • 1 ½ teaspoon baking powder

  • ½ teaspoon bicarb soda

  • 200g ground hazelnuts

  • 1 cup Natvia stevia blend

  • 50g cocoa powder


  • 1.

    Place whole mandarins (including rind) in a saucepan of cold water and bring to the boil. Reduce to a simmer and cook for 2 hours.

  • 2.

    Drain. When cool enough to handle, cut in half and remove pips.

  • 3.

    Preheat oven to 180°C and spray a springform pan with oil.

  • 4.

    Process mandarins in a blender, then add eggs, baking powder, bicarb soda, ground hazelnuts, Natvia and cocoa powder. Blend to a smooth batter.

  • 5.

    Pour into prepared cake tin and bake for 45-60 minutes, until an inserted toothpick comes out clean.

  • 6.

    Allow to cool in tin.

  • 7.

    Peel remaining mandarin, removing all the white pith, slice thinly and decorate cake.

Nutritional information

Nutritional analysis per serving (12 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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