By Lucy Burton, Pudding Lane Blog

  • 390g tub Nature’s Finest Mandarin in juice
  • 3 eggs
  • 1 orange
  • 120g maple syrup
  • 250g ground almonds
  • 1 tsp baking powder
  • 1/2 tsp fine salt
  • 1 tsp orange blossom water







  1. Heat the oven to 170°C / 150°C fan. Line the base of an 8” round cake tin with baking parchment, and grease the sides with a little oil. If possible, use either a springform or loose bottomed cake tin.
  2. Drain the mandarin segments; you will have around 240g of fruit. Blend the fruit in a food processor. Set aside.
  3. Crack the eggs into the bowl of a stand mixer. Beat on high for 4-5 minutes, until they are pale, thick and creamy and have doubled in volume.
  4. Quickly whisk in the mandarin purée and 100g of the maple syrup. Add the zest of the orange, ground almonds, baking powder and salt, and fold until just combined.
  5. Carefully pour the mixture into the prepared cake tin. Place in the centre of the oven, and bake for 40-50 minutes, until the surface has risen, is a deep golden colour and a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in it’s tin for 15-20 minutes, before carefully turning out.
  6. While the cake is cooling, make the syrup. Juice the orange, then place this in a pan with the remaining 20g of maple syrup. Bring to a simmer over a medium heat, and allow the liquid to reduce by two thirds until it is thick and syrupy. Add the orange blossom water.
  7. Prick the surface of the cake all over with a fork, then brush the syrup over the surface.


390G & 220G