Recipe: Sticky mandarin, almond & poppy seed cakes

Ingredients

• 1/3 cup poppy seeds
• 2 tbsp milk
• 150 g 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

Method

1. Preheat the oven to 160°C (140°C fan- forced). Lightly grease a 12-hole muffin pan & line the bases with baking paper rounds.
2. Combine poppy seeds & milk in small bowl; stand for 20 minutes.
3. Meanwhile, beat butter, rind & sugar with electric mixer until light & fluffy; beat in eggs, one at a time, until just combined between additions.
4. Stir in sifted flour, almond meal, juice & poppy seed mixture.
5. Place 1/4 cup of mixture into each prepared hole; smooth surface with metal spatula.
6. Bake cakes in preheated oven for 30 minutes or until a skewer comes out clean.
7. 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.
8. Add the mandarin juice, zest & simmer for 5 minutes.
9. Remove cakes from oven & while cakes are still hot prick the top all over with a skewer.
10. Drizzle the mandarin syrup over the cakes. Allow the cakes to cool slightly before serving with cream.

Adelaide Central Market

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