Jamie Oliver Chocolate Mandarin Cake

Jamie Oliver Chocolate Mandarin Cake is a moist British dessert made with whole boiled citrus and dark cocoa. It uses ground almonds instead of flour to create a dense, fudge-like texture that pairs naturally with the bright orange flavor.

The first time I made this, I didn’t boil the mandarins long enough. If they aren’t completely soft, you’ll end up with bitter, chewy lumps of skin in your cake rather than a smooth, sweet paste. Now I always simmer them until they practically fall apart, which is the only way to get that deep marmalade-like scent through the batter.

Jamie Oliver’s approach here is brilliantly simple because the fruit does all the heavy lifting. Most recipes rely on chemical leavening or butter for moisture, but this one uses the natural oils from the mandarin skins and the fats in the almonds. I’ve found that using a high-quality dark chocolate with at least 70% cocoa makes the biggest difference. It gives the cake a sophisticated edge that stops the sugar from taking over.

Jamie Oliver Chocolate Mandarin Cake Ingredients

For the Cake

• 375g (about 13oz) mandarins or satsumas
• 6 large eggs
• 225g (1 cup plus 2 tablespoons) granulated sugar
• 250g (2 1/2 cups) ground almonds
• 50g (1/2 cup) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the Glaze

• 100g (3.5oz) dark chocolate, chopped
• 100ml (about 7 tablespoons) heavy cream
• 1 tablespoon honey

How To Make Jamie Oliver Chocolate Mandarin Cake

1. Boil the fruit: Place the whole mandarins in a large pot and cover them with cold water. Bring to a boil, then turn the heat down and simmer for about 2 hours until the fruit is very soft and the skins look slightly translucent.
2. Puree the mandarins: Drain the water and let the fruit cool enough to handle. Cut them in half to remove any seeds, then toss the whole fruits (skins and all) into a food processor and blitz until you have a smooth, thick orange paste.
3. Beat the eggs: Put the eggs and sugar into a large bowl and whisk them together until the mixture is pale and doubles in volume. This aeration is what helps the flourless cake rise, so don’t stop until it looks thick and frothy.
4. Mix the dry parts: Stir the ground almonds, cocoa powder, baking powder, and salt together in a separate bowl. Sift the cocoa if it looks lumpy so you don’t end up with dry pockets of bitter powder in the finished crumb.
5. Fold the batter: Gently mix the mandarin puree into the egg mixture, then fold in the dry ingredients using a large metal spoon. Work slowly so you don’t knock the air out of the eggs, which keeps the cake from becoming a heavy brick.
6. Bake the cake: Pour the batter into a greased and lined 20cm (8-inch) springform tin and bake at 180°C (350°F) for 45 to 50 minutes. The cake is ready when a skewer comes out clean, though the middle will still feel quite damp and tender.
7. Glaze and finish: Melt the chocolate, cream, and honey together in a heatproof bowl over simmering water until glossy. Let the cake cool completely before pouring the glaze over the top so it doesn’t just run off the sides.

Recipe Tips

• Check for seeds carefully. Even “seedless” mandarins can sometimes have a stray pip hidden inside. If you miss one before pureeing the fruit, that single seed will add a sharp bitterness that ruins the whole flavor of the batter.
• Use a springform tin. Because this cake is so moist and lacks gluten, it can be quite sticky and hard to flip out of a standard pan. A springform tin lets you release the sides without disturbing the delicate top.
• Don’t over-boil the water. When simmering the fruit, keep it at a gentle bubble rather than a rolling boil. If the water evaporates too fast, the fruit might catch on the bottom of the pan and develop a burnt taste.
• Sift your cocoa powder. Cocoa loves to clump together into hard little balls that won’t break up during the folding process. Taking the time to sift it ensures the chocolate flavor is spread evenly through every single bite.
• Let it sit overnight. This is one of those rare cakes that actually tastes better the next day. The oils from the mandarin skins have more time to soak into the almond meal, making the texture even more fudge-like.
• Grease the paper too. Even after lining the bottom of your tin with parchment, rub a little butter on the paper itself. Flourless cakes are famous for sticking, and this extra layer of protection makes the final release much easier.

What To Serve With Chocolate Mandarin Cake

A dollop of thick crème fraîche or Greek yogurt is the best pairing for this rich cake. The sharp tang of the dairy cuts through the heavy chocolate glaze and highlights the citrus notes in the sponge.

If you want something sweeter, a scoop of vanilla bean ice cream or a drizzle of double cream works perfectly. You could also scatter some candied orange peel over the top to give the plate a more professional look.

How To Store Chocolate Mandarin Cake

• Fridge: Store any leftovers in an airtight container in the fridge for up to 5 days. Because of the high fruit and moisture content, it stays fresh much longer than a standard sponge cake made with flour.
• Reheat: This cake is best served at room temperature or slightly chilled. If you want it warm, a very quick 10-second burst in the microwave will soften the chocolate glaze without melting it into a puddle.
• Freeze: You can freeze the unglazed cake for up to 3 months by wrapping it tightly in several layers of plastic wrap. Thaw it in the fridge overnight and add the fresh chocolate glaze just before you plan to serve it.

Jamie Oliver Chocolate Mandarin Cake Nutrition Facts

Per serving (1 of 12):

• Calories: 340 kcal
• Protein: 8g
• Fat: 22g
• Carbohydrates: 32g
• Sugar: 24g
• Sodium: 110mg

FAQs

Can I use oranges instead of mandarins in the Jamie Oliver Chocolate Mandarin Cake?

Yes, you can use regular oranges, but you’ll need to boil them for an extra 30 minutes because their skins are much thicker. Make sure to choose thin-skinned varieties like Valencia for the best results.

Why did my cake sink in the middle?

This usually happens if the oven door was opened too early or if the eggs weren’t whisked enough at the start. Since there’s no flour to hold the structure, the air in the eggs is the only thing keeping the cake upright.

Is the Jamie Oliver Chocolate Mandarin Cake naturally gluten-free?

Yes, since this recipe uses ground almonds instead of wheat flour, it’s a great option for anyone avoiding gluten. Just double-check that your baking powder is a gluten-free brand to be completely safe.

Do I really need to use the mandarin skins?

Yes, you must include the skins because that’s where all the intense citrus oil and flavor live. Boiling them for two hours removes the bitterness and leaves behind a sweet, aromatic paste that makes the cake unique.

What if I don’t have a food processor?

You can use a blender or even mash the boiled fruit very thoroughly with a fork and then pass it through a sieve. The goal is to get the fruit as smooth as possible so you don’t have large chunks of peel in the batter.

Try More Recipes:

• Jamie Oliver Baked Vanilla Cheesecake
• Jamie Oliver Bread Butter Pudding
• Jamie Oliver Cheesecake Raspberry