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 ½ cups caster sugar
  • 2 teaspoons finely grated mandarin rind
  • 4 eggs, at room temperature
  • ½ cup sour cream, plus extra to serve
  • 1 ½ cups self-raising flour
  • ¾ cup almond meal
  • 2 tablespoons mandarin juice


  • ½ cup mandarin juice
  • 1 ¼ cups caster sugar
  • 3 mandarins, peeled, thickly sliced


  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.
  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.
  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).
  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.
  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.
  6. Transfer cake to a serving plate with sides. Top with mandarin slices and drizzle with remaining syrup. Serve warm with extra sour cream.


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