Sticky mandarin almond & poppy seed cakes

Recipe courtesy of the Adelaide Central Markets

Ingredients

Cakes

• 1/3 cup poppy seeds
• 2 tbsp milk
• 150g 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 

To Serve

• Cream

Method

Step 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.

Step 2

Combine poppy seeds & milk in small bowl; stand for 20 minutes.

Step 3

Meanwhile, beat butter, rind & sugar with electric mixer until light & fluffy; beat in eggs, one at a time, until just combined between additions.

Step 4

Stir in sifted flour, almond meal, juice & poppy seed mixture.

Step 5

Place 1/4 cup of mixture into each prepared hole; smooth surface with metal spatula.

Step 6

Bake cakes in preheated oven for 30 minutes or until a skewer comes out clean.

Step 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. Add the mandarin juice, zest & simmer for 5 minutes.

Step 8

Remove cakes from oven & while cakes are still hot prick the top all over with a skewer.

Step 9

Drizzle the mandarin syrup over the cakes. Allow the cakes to cool slightly before serving with cream.

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