Whole Boiled Mandarin Cake with Jasmine Tea Syrup Recipe

Whole Boiled Mandarin Cake with Jasmine Tea Syrup Recipe

Get ready to wow with this decadent Whole Boiled Mandarin Cake with Jasmine Tea Syrup Recipe. The delicate flavours of the Jasmine Tea Syrup and the sweet taste sensation of the boiled mandarins is sure to leave you wanting seconds. 

Whole Boiled Mandarin Cake with Jasmine Tea Syrup Recipe Ingredients

Serves 8

  • 2 large mandarins (360g total)
  • 1⁄4 cup instant polenta
  • 1⁄3 cup thick Greek style yoghurt
  • 2 tsp vanilla extract
  • 175g unsalted butter, softened
  • 11⁄2 cups caster sugar
  • 3 eggs
  • 3⁄4 cup (90g) almond meal
  • 11⁄2 cups plain flour
  • 2 tsp baking powder
  • 250ml thickened cream
  • 1⁄2 cup thick Greek style yoghurt, extra
  • 1⁄4 cup chopped pistachios, to serve


Jasmine Tea Syrup

  • 1 tbsp loose jasmine tea leaves
  • 1⁄2 cup caster sugar
  • 1⁄4 cup honey
  • 1⁄4 cup mandarin juice


How to make our Whole Boiled Mandarin Cake with Jasmine Tea Syrup Recipe 

1. Preheat oven to 180°C (160°C fan forced). Lightly grease and line a 22cm round cake tin.

2. Place the unpeeled mandarins in a small saucepan and add enough water to cover. Place the pan over high heat and bring to the boil. Reduce the heat to low, cover the mandarins with baking paper and weigh them down with a small plate to submerge.

3. Cook for about 15-20 minutes, or until the mandarins are tender when inserted with a skewer. Remove from the water and allow to cool slightly. Discard any seeds but keep the rind and flesh. Place in a blender and blend to a purée. Set aside.

4. Place the instant polenta, yoghurt and vanilla extract in a small bowl and mix well to combine. Set aside. Place the butter and caster sugar into the bowl of a standing mixer with a beater attached and beat for 6-8 minutes, or until creamy. Add the eggs, one at a time, beating well after each addition.

5. Add the almond meal, plain flour, baking powder, mandarin purée and polenta mixture to the bowl and mix until just combined. Spoon into the prepared cake tin and smooth the top with a palette knife.

6. Bake for 1 hour 30 minutes, or until cooked when tested with a skewer. Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

7. Meanwhile, to make the jasmine tea syrup, place the tea leaves, sugar, honey, mandarin juice and 1⁄2 cup water in a saucepan over medium heat, stirring to dissolve the sugar. Increase the heat to medium high and cook for 6 minutes.

8. Strain the liquid, discarding the tea. Set aside to cool.

9. Place the cream and the extra yoghurt in the bowl of a standing mixer with a whisk attached and whisk until thickened.

10. Place the cake on a plate. Top with the cream and syrup, then sprinkle with pistachios to serve.


Smart Tip:

The cake will keep refrigerated for up to 4 days. You can poach the mandarins a day ahead.


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