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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.
Print Recipe
Sticky mandarin & almond cakes
Prep Time 25 minutes
Cook Time 30 minutes
Servings
people
Prep Time 25 minutes
Cook Time 30 minutes
Servings
people
Recipe Notes
  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.
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