A delicious mid-morning or afternoon treat.


  • 185g unsalted butter, softened

  • 1 cup caster sugar

  • 3 teaspoons finely grated mandarin rind

  • 4 eggs

  • 1 1/4 cup self raising flour, sifted

  • 1 1/4 cup polenta

  • 1/3 cup almond meal

  • 3/4 cup fresh mandarin juice

  • Mandarin Syrup

  • 1/3 cup caster sugar

  • 1/3 cup mandarin juice

  • 3 x 3cm pieces mandarin rind


  • 1.

    Preheat oven to 175ºC.

  • 2.

    Spray a Baker’s Secret 9” Springform Pan with cooking oil spray and set aside.

  • 3.

    Place the butter and sugar in a large bowl and beat with electric handheld beaters until pale and creamy.

  • 4.

    Add the mandarin rind and continue beating for a couple of minutes before adding the eggs one at a time, beating well between additions.

  • 5.

    Fold in the combined flour, polenta and almond meal, alternating with the mandarin juice, with a large metal spoon until combined. Spoon into the pan.

  • 6.

    Bake for 1 hour 15 minutes or until cooked through. Remove from oven and cool slightly on a wire rack before pouring over the syrup and serving with thick cream.

  • 7.

    To make the mandarin syrup, place the sugar, juice, rind and ¼ cup water in a small saucepan and stir until the sugar dissolves. Simmer for 6-8 minutes or until reduced and thickened.

  • Tip:

  • 1.

    If the cake starts to brown too quickly, cover in foil.

Nutritional information

Nutritional analysis per serving (10 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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