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Mandarin Delicious

Serves 4


  • 2 mandarins, washed
  • 1 lemon, washed
  • 4 eggs, separated
  • 1 cup caster sugar
  • 50g Australian butter, softened
  • 1/3 cup self-raising flour, sifted
  • 1/1/2 cups Australian milk
Download Recipe (PDF)


  1. 1. Grate the rind of the mandarins and reserve. Juice mandarins and lemon to make a total of 1 cup of combined juice.
  2. 2. Beat egg whites until soft peaks form. Gradually add half the caster sugar, beating well between each addition until mixture is glossy. Set aside.
  3. 3. Cream butter with grated mandarin rind and remaining caster sugar in a bowl until creamy. Add egg yolks, flour, combined juice and milk. Mix thoroughly to make a smooth batter.  Gently fold egg white mixture into batter.
  4. 4. Divide mixture between 4 buttered, 1 cup capacity ceramic dariole moulds. Fill 1 cm below top.
  5. 5. Place filled moulds in a bain-marie, transfer to oven, and fill bain-marie to 2/3 with boiling water. 
  6. 6. Bake for 40-50 minutes at 170°C, or until the top has set and is golden in colour.
  7. --**Tip: **--
  • Choose mandarins that are firm and heavy for size. Avoid blemishes and shriveled spots. For the juiciest, sweetest fruit, look for mandarins with a sweet, clean fragrance. You can store mandarins at cool room temperature for one week or for two weeks in the refrigerator.
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