This Mandarin Syrup Cake with Poached Mandarin Cream is fresh, citrusy and as moist and delicious as cake gets! It can be whipped up and in the oven in just 15 minutes and ready to serve in under an hour. We’ve made it with Red Rich Fruits Murcott Mandarins grown in Gayndah (QLD), but it could easily be made with our other mandarin varieties such as Imperial or Afourer.

Serves 12

Ingredients

For the cake

2 ¼ cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
½ teaspoon cardamom
A pinch of cinnamon
1 teaspoon vanilla extract
Zest of one large or 2 small mandarins
1/4 cup fresh mandarin juice
1 cup milk
1/2 cup olive oil
2 large eggs

For the poached mandarins in syrup

1/2 cup fresh mandarin juice (approx 2 Red Rich Fruits Murcott or Imperial mandarins)
1/2 cup caster sugar
4 mandarins, zested, peeled, then sliced into rounds with a serrated knife

For the mandarin cream

500ml thickened (whipping) cream
1 tbsp mandarin syrup (from the poached mandarins)
1/4 tsp ground cardamom
1/2 tsp vanilla essence

Method

For the cake

1. Preheat oven to 175 degrees c (fan forced). Meanwhile, grease and line two 23cm cake tins with baking paper.

2. Combine the dry cake ingredients in the bowl of a stand mixer and stir with the paddle attachment to evenly combine.

3. Add in the wet cake ingredients, then slowly beat on a low setting until well combined.

4. Divide the cake batter evenly between the two cake tins then bake for 30-35 mins, or until a skewer inserted into the centre of the cake comes out clean. Allow the cakes to rest for 10 mins before turning the cakes out onto a cooling rack to cool completely.

While the cake is in the oven, prepare the poached mandarins and mandarin cream.

For the poached mandarins

5. Place the mandarin slices and any loose pieces into a small bowl.

6. Combine the mandarin juice and sugar in a small saucepan over a low heat. Cook, stirring, until the sugar dissolves (approx 5 mins). Once dissolved, turn the heat up to medium and cook, stirring, for an additional 3-5 minutes or until the syrup thickens slightly, then remove from the heat. Reserve 1 tbsp of the syrup to use in the mandarin cream, then pour the remainder over the mandarin slices and segments. Leave to cool while you make the mandarin cream.

For the mandarin cream

7. Combine ingredients in the bowl of a stand mixer, then beat on high with the whisk attachment until the cream is whipped and forms stiff peaks.

To assemble the cake

8. Place the flatter of the two cakes in the middle of a cake stand or plate, then top with half of the cream mixture followed by a layer of mandarin slices.

9. Place the second cake on top, then slather with the remaining cream and top with the remaining mandarin slices and pieces. Spoon over some of the syrup, then pour the rest in a small jug. Serve the remaining syrup alongside the cake so that it can be poured over the cake slices.