Sticky mandarin almond & poppy seed cakes

RECIPE: Sticky mandarin, almond and poppy seed cakes. Try these sweet and sticky mandarin, almond and poppy seed cakes from the Adelaide Central Market today - they're sure to be a morning tea hit with the whole family and the perfect lunchbox treat!

Serves: 12
Cook time: 30
Prep time: 25



  • 1/3 cup poppy seeds
  • 2 tbsp milk
  • 150g butter
  • 3 tsp finely grated mandarin rind
  • 1 cup raw caster sugar 4 large eggs
  • 1 cup self-raising flour 1 cup almond meal
  • 1/4 cup mandarin juice

Sticky Mandarin Syrup

  • 1 cup caster sugar
  • 1/2 cup water
  • 2 tsp vanilla bean paste
  • zest & juice of 3 mandarins


Preheat the oven to 160°C (140°C fan- forced). Lightly grease a 12-hole muffin pan & line the bases with baking paper rounds.

Combine poppy seeds & milk in small bowl; stand for 20 minutes.

Meanwhile, beat butter, rind & sugar with electric mixer until light & fluffy; beat in eggs, one at a time, until just combined between additions.

Stir in sifted flour, almond meal, juice & poppy seed mixture.

Place 1/4 cup of mixture into each prepared hole; smooth surface with metal spatula.

Bake cakes in preheated oven for 30 minutes or until a skewer comes out clean.

Meanwhile to make the sticky mandarin topping, place the sugar, water & vanilla bean in a large non-stick frying pan over medium heat. Stir until the sugar has dissolved.

Add the mandarin juice, zest & simmer for 5 minutes.

Remove cakes from oven & while cakes are still hot prick the top all over with a skewer.

Drizzle the mandarin syrup over the cakes. Allow the cakes to cool slightly before serving with cream.

Adelaide Central Market offers a huge range of fresh food including fruit and vegetables, meat and poultry, seafood, cheeses, bakery, small goods and health foods, along with some of Adelaide’s most popular cafes and eateries.

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