30 Second Mandarin Cake

21 Jul


We have had an abundance of Mandarin’s this summer.

We have been eating them like crazy, but still don’t manage to get through them fast enough, so I got to tinkering in the kitchen & came up with this super easy, super yummy, light, moist cake that even the little miss’s like.

This is a take on the 30 second Orange cake, but Miss 4 & 6 never really seemed to like that one, they found it “too spicy”, their word for anything with flavour…….god forbid!!

This Madarin cake goes down a treat as there is none of the bitterness that you can sometimes get with an orange cake, it has more of a delicate sweet flavour, like the Mandarins themselves 🙂

I make this cake in my Thermomix but it could be made in a food processor or blender just as easily.


30 Second Mandarin Cake a’la Mama Going Natural

  • 4 large Mandarins (I prefer to use seedless)
  • 225gm butter
  • 3 eggs
  • 150gm coconut sugar
  • 300gm spelt flour
  • 2 t baking powder

Preheat the oven to 180 degrees.

Peel 2 of the Mandarins & leave 2 with the skins on. If your kids are more adventurous than mine & you want more of a citrus punch then put all 4  Mandarins’ in with there skins on. If your Mandarins’ have seeds I would recommend taking them out as they will just add bitterness to the cake. Place your Mandarin’s into the mixing bowl with the butter & mix at speed 8 for 15 seconds until the mix is smooth.

Add remaining ingredients to the bowl & mix at Speed 4 for 15 seconds until the batter is nice & smooth. The batter will be slightly runny but never fear it will come together.

Bake in a 20cm round cake pan for 50-60 minutes.

This mix also makes great muffins, just spoon into muffin pans till three quarters full & bake for approximately 20 minutes – they make a great lunch box treat.



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