Ingredients
Cake batter
- 4 mandarins, 3 peeled, one with peel
- 170 grams Butter
- 3 eggs
- 100g sugar
- 250g Self Raising Flour
- 80g almonds
- Milk, As required to get "cake batter" consistency
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I'm cooking this todayRecipe's preparation
We have a very produtive mandarin tree so have been trying out a few recipes - this is still a bit rough but the result is pretty good
1. Preheat oven to 180C. Add muffins papers to a muffin tray. (makes 12-15 large muffins).
2. Add almonds to bowl, mix 10 sec/speed 8. Set aside
3. Place mandarins (broken into quarters, pips and all), peel from one mandarin and butter into mixing bowl and mix 7 sec/speed 8, scrape down the bowl sides and mix for another 15 sec/speed 8.
4. Add remaining ingredients, including almonds, and combine 20 secs/speed 4. Check the consistency - add a good glug of milk (depending on size and juicy-ness of mandarins) to get a reasonably thick batter. Mix again for 10 secs/speed 4
5. Spoon large dollops into muffin cases and bake for 30-35 minutes or until skewer comes out clean. Watch that they don't burn
30 Second Mandarin Cakes
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Lovely mandarin cakes! Such a good way to use up any hanging around!
Loved them - simple and tasty. Great with a lot of tea❤️😌🙏
These were lovely! Thanks for sharing! I pulled the butter back to 150gms, two eggs not three and they were still beautifully moist. I removed the pips as there were so so many (hence the reason this batch of mandarins didn't get eaten!) I added a teaspoon of vanilla extract to the batter also. Tempted to ice them with some orange or lemon icing to make them really zingy and decadent.
These are great and the almond meal gives them a lovely taste. I substituted the milk with almond milk.
I didn't have almonds so used flaxseed (ground down the same as above instructions) and the taste and texture came out beautifully.
I prefer a sweeter taste (personal preference) so I added a cream-cheese icing (160g sugar milled 10sec, spd 10 to make icing sugar, 90g cream cheese, 45g butter, 1 teaspoon mandarin juice -- all mixed 20sec, spd 6). All up - it was divine!!
Added bonus is that I prefer this to the orange cake clone because it uses more fruit, less butter and less sugar in the muffins so I can put them in the kids' lunchboxes, knowing it's a really healthy option. Thank you!
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