Bill Granger’s mandarin and almond cake

Preparation time: 2 hours + Cooking time: 1 hr 10 mins Serves: 10-12


I just saw this in an email newsletter - sounds lovely!


  • 3 mandarins
  • 250g (1 cup) caster (superfine) sugar
  • 6 eggs
  • 230g (2 cups) ground almonds
  • To serve
  • 60g (1/4 cup) caster (superfine) sugar
  • Zest of 2 oranges
  • Whipped cream


Put the mandarins in a medium saucepan and cover with water. Bring to the boil and simmer for 2 hours, adding water when necessary to keep the mandarins covered at all times.

Preheat the oven to 160C (315F/Gas 2-3). Drain the mandarins and cool to room temperature. Once cooled, split them open with your hands and remove any seeds. Puree the mandarins, including the skins, in a food processor.

Whisk the sugar and eggs together in a large bowl until combined. Add the ground almonds and mandarin puree and stir thoroughly.

Pour the mixture into a well-greased 24cm (9 inch) springform cake tin and bake for 1 hour 10 minutes, or until the cake looks set in the middle, springs back when touched and comes away from the edges. Remove from the oven and allow to cool in the tin.

While the cake is cooling, put the sugar in a saucepan with 60 ml (1/4 cup) of water over a low heat and stir until the sugar dissolves. Add the orange zest and boil the mixture until it just starts to caramelise. Lift the zest out with a fork and cool it on a plate.

Serve the cake with lightly whipped cream (optional) and caramelized citrus zest.

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