Sour cream and mandarin syrup cake


This easy mandarin cake is super moist thanks to sour cream and the syrup – it’s the perfect treat for afternoon tea or dessert


  • 250g butter, softened
  • 1 1/2 cups caster sugar
  • 2 teaspoons finely grated mandarin rind
  • 4 eggs, at room temperature
  • 1/2 cup sour cream, plus extra to serve
  • 1 1/2 cups self-raising flour
  • 3/4 cup almond meal
  • 2 tablespoons mandarin juice


  • 1/2 cup mandarin juice
  • 1 1/4 cups caster sugar
  • 3 mandarins, peeled, thickly sliced


  • Step 1
    Preheat oven to 180C/160C fan-forced. Grease a 6.5cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.
  • Step 2
    Using an electric mixer, beat butter, sugar and mandarin rind until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in sour cream. Sift flour over mixture. Stir to just combine. Stir in almond meal and mandarin juice.
  • Step 3
    Spread mixture into prepared pan. Bake for 1 hour to 1 hour 15 minutes or until a skewer inserted into the centre comes out clean (cover with foil if over-browning).
  • Step 4
    Meanwhile, make Mandarin syrup: Place mandarin juice, sugar and 1 cup water in a medium saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Bring to a simmer. Simmer for 10 minutes or until slightly thickened. Add mandarin slices. Turn to coat. Remove from heat.
  • Step 5
    Remove cake from oven. Using a skewer, pierce top of warm cake several times. Drizzle half the hot syrup over cake in pan. Stand for 15 minutes for syrup to be absorbed into cake.
  • Step 6
    Transfer cake to a serving plate with sides. Top with mandarin slices and drizzle with remaining syrup. Serve warm with extra sour cream.


  • 2372 kj


  • 32.9g


  • 19.2g


  • 1.5g


  • 6.1g


  • 134mg


  • 310mg


  • 64g


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