Zin House Mandarin Cake
Organic, biodynamic, organic wine, biodynamic wine, Australian wine, organic winery, Mudgee, regenerative agriculture, organic restaurant, regional produce
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Zin House Mandarin Cake

Savour the end of winter citrus with this simple cake

A seasonal favourite this year at the Zin House, created by our talented sous chef Laura Allen.

As requested by many of our guests, this recipe is delicious and surprisingly simple. Laura just recommends giving yourself enough time to boil the mandarins! David recommends a glass of Lowe Reisling or Chardonnay while you wait…


Serves two:

  • 5 Mandarins peeled (500g cooked) – preferably seedless
  • 300g Almond Meal
  • 300g Sugar
  • 6 eggs
  • A squirt of Olive Oil

Our Tips

Serve with your favourite ice cream – we made a white chocolate ice cream using  Spencer Cocoa. Vanilla is a great substitute! And adding nuts or a crisp on top adds great texture.


  1. This recipe is best started early (you could even prepare the day before) as you will need to boil the mandarins in water until tender – approx. 1 hour. You can tell when they are ready as they have absorbed water and the skins are slightly torn. A tip here is to place a plate on top of the mandarins to keep them submerged in the water. Always make sure that the mandarins are covered in water.

  2. Let the cooked mandarins cool – you are welcome to take them out of the water to speed up the process.

  3. Preheat oven to 170°C (no fan).
  4. In a food processor, blend all the ingredients until combined then pour into cake tin.

  5. Bake for 40 minutes or until a skewer poked in the centre comes out clean.

  6. Top with your favourite ice cream, a drizzle of honey, and wafer.