Recipes

Sticky mandarin almond & poppy seed cakes

SERVES
12
COOK TIME
30
PREP TIME
25
DIFFICULTY
Easy
Ingredients
Cakes
    • 1/3 cup poppy seeds
    • 2 tbsp milk
    • 150 g butter
    • 3 tsp finely grated mandarin rind
    • 1 cup raw caster sugar 4 large eggs
    • 1 cup self-raising flour 1 cup almond meal
    • 1/4 cup mandarin juice
    Sticky Mandarin Syrup
    • 1 cup caster sugar
    • 1/2 cup water
    • 2 tsp vanilla bean paste
    • zest & juice of 3 mandarins
Method
  1. Preheat the oven to 160°C (140°C fan- forced). Lightly grease a 12-hole muffin pan & line the bases with baking paper rounds.
  2. Combine poppy seeds & milk in small bowl; stand for 20 minutes.
  3. Meanwhile, beat butter, rind & sugar with electric mixer until light & fluffy; beat in eggs, one at a time, until just combined between additions.
  4. Stir in sifted flour, almond meal, juice & poppy seed mixture.
  5. Place 1/4 cup of mixture into each prepared hole; smooth surface with metal spatula.
  6. Bake cakes in preheated oven for 30 minutes or until a skewer comes out clean.
  7. Meanwhile to make the sticky mandarin topping, place the sugar, water & vanilla bean in a large non-stick frying pan over medium heat. Stir until the sugar has dissolved.
  8. Add the mandarin juice, zest & simmer for 5 minutes.
  9. Remove cakes from oven & while cakes are still hot prick the top all over with a skewer.
  10. Drizzle the mandarin syrup over the cakes. Allow the cakes to cool slightly before serving with cream.

Sticky mandarin almond & poppy seed cakes

SERVES
12
COOK TIME
30
PREP TIME
25
DIFFICULTY
Easy
Tags Baking, Mandarin
Collections Autumn, Family
Ingredients
Cakes
    • 1/3 cup poppy seeds
    • 2 tbsp milk
    • 150 g butter
    • 3 tsp finely grated mandarin rind
    • 1 cup raw caster sugar 4 large eggs
    • 1 cup self-raising flour 1 cup almond meal
    • 1/4 cup mandarin juice
    Sticky Mandarin Syrup
    • 1 cup caster sugar
    • 1/2 cup water
    • 2 tsp vanilla bean paste
    • zest & juice of 3 mandarins
Method
  1. Preheat the oven to 160°C (140°C fan- forced). Lightly grease a 12-hole muffin pan & line the bases with baking paper rounds.
  2. Combine poppy seeds & milk in small bowl; stand for 20 minutes.
  3. Meanwhile, beat butter, rind & sugar with electric mixer until light & fluffy; beat in eggs, one at a time, until just combined between additions.
  4. Stir in sifted flour, almond meal, juice & poppy seed mixture.
  5. Place 1/4 cup of mixture into each prepared hole; smooth surface with metal spatula.
  6. Bake cakes in preheated oven for 30 minutes or until a skewer comes out clean.
  7. Meanwhile to make the sticky mandarin topping, place the sugar, water & vanilla bean in a large non-stick frying pan over medium heat. Stir until the sugar has dissolved.
  8. Add the mandarin juice, zest & simmer for 5 minutes.
  9. Remove cakes from oven & while cakes are still hot prick the top all over with a skewer.
  10. Drizzle the mandarin syrup over the cakes. Allow the cakes to cool slightly before serving with cream.