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Sticky mandarin almond & poppy seed cakes

November 13, 2024

Prep Time: 25 Minutes

Cook Time: 30 Minutes

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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