Scrumptious slow-cooker mandarin and almond cake

Get ready to indulge in a Mandarin dream! As soon as you start slicing into those juicy mandarins, the zesty citrus aroma will fill the air, tantalizing your senses.

Imagine the sweetness of brown sugar and the nutty aroma of almond meal blended together, creating a mouth-watering aroma that will make your taste buds dance.

The best part? You don’t need to turn on your oven because this delightful mandarin cake is made in a slow cooker. Simply let the slow cooker work its magic, infusing all the flavours together to create a moist and delicious treat. Drizzle some honey over the warm cake and serve with a dollop of double cream for a truly heavenly experience.

Serves 8

Ingredients

• 2 tbsp brown sugar
• 3 large mandarins (such as Imperial)
• 125g butter, softened
• 3/4 cup caster sugar
• 2 eggs, lightly beaten
• 3/4 cup self-raising flour
• 3/4 cup almond meal (ground almonds)
• Double cream, to serve
• Honey, to serve

Method

1. Grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang. Sprinkle brown sugar over base. Thinly slice 1 mandarin. Arrange slices over sugar. Juice remaining mandarins.
2. Using an electric mixer, beat butter and caster sugar until light and fluffy. Add eggs, one at a time, beating until just combined. Stir in flour, almond meal and 1/4 cup mandarin juice until just combined.
3. Carefully spoon mixture over mandarin. Smooth top. Place pan in the bowl of a 5-litre slow-cooker. Cover with lid. Turn slow-cooker on high. Cook for 2.5 hours or until a skewer inserted in centre comes out clean.
4. Stand in pan for 5 minutes, then turn onto a plate. Serve warm with cream and honey.