Mandarin and Olive Oil Cakes

Taken from Calendar of Cakes: Recipes, tips and tricks from the South Australian Country Women's Association (2015)

Preparation time: 12-20 minutes
Cooking time: 35 minutes
Serves: 12
Cake tin size: 1.5 litre loaf tin or 12 mini loaf tines (7cm x 10cm)


2 small mandarins or 1 orange, quartered and pips removed

2 teaspoons mandarin or orange zest

1 cup caster sugar

1¼ (310mL) olive oil

3 large free-range eggs, lightly beaten

2 cups self-raising flour, sifted

Mandarin syrup ingredients

Zest and juice of 2 mandarins

½ cup sugar



Preheat oven to 180oC (160ofan forced) and lightly grease a 1.5 litre loaf tin or 12 loaf tins and line with baking paper. 

Place mandarin quarters (including peel) into a food processor or use a stab blender and pulse to a smooth puree. 

Add zest, sugar, olive oil and eggs to mandarin puree, pulsing until well combined. Using a spatula, scrape mixture into a medium sized mixing bowl and add flour, stirring with a wooden spoon, until mixture is smooth. 

Spoon mixture into prepared cake tin or tins. Bake in preheated oven for 20-25 minnutes for mini cakes or 35 minnutes for the large loaf, or until a skewer comes out of the centre clean. 

Meanwhile for the syrup, combine mandarin zest, juice and sugar together in a small saucepan over a low heat, stirring until sugar dissolves. Increase heat to medium, bring to the boil and cook for 5 minutes or until mixture becomes syrupy. 

Remove cake from tin or tins onto a wire rack and spoon over syrup while still hot. Allow to cool before eating.