Matheson's Mandarin Cake
Prep time
Cook time
Total time
This recipe is a stage 2 AIP reintroduction. It contains eggs and nuts.
Recipe type: Sweets
Serves: 12
  • Melted coconut oil to grease your cake tin
  • 375g mandarins (approximately)
  • 3 eggs
  • 1 cup coconut sugar
  • 3 cups almond meal
  • 1 tsp gluten-free baking powder
For the syrup:
  • 5-6 mandarins + ½ cup coconut sugar
  1. Heat your oven to 170°C/335°F. Brush a round 22cm springform cake tin with melted coconut oil to lightly grease. Line base with non-stick baking paper.
  2. Place the mandarins in a pot and cover them with cold water. Bring to the boil over medium heat. Cook for 10 minutes. Drain. Return to pot and cover again with cold water. Bring to the boil and cook for another 10 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop mandarins. Remove and discard any seeds.
  3. Place the mandarins in the bowl of a food processor or blender and process until smooth.
  4. Using an electric beater, whisk the eggs and sugar in a bowl until thick and pale. Add the mandarins, almond meal and baking powder and gently fold until just combined. Pour into prepared cake tin.
  5. Bake for 50 - 60 minutes or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.
  6. To make the orange syrup, use a zester to remove the rind from three of the mandarins. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith. Cut rind into thin strips.) Juice the remaining three mandarins.
  7. Place rind in a saucepan of boiling water and cook for 5 minutes or until soft. Drain. Return to pan with mandarin juice and sugar. Place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens.
  8. Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. Cut into wedges to serve.
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