Mandarin EVOO & Chocolate Cake with Candied Mandarin (Gluten & Dairy Free)

Mel Collier - Account Manager Mount Zero Olives


150ml Mount Zero Olive Mandarin Extra Virgin Olive Oil
200g caster sugar
3 large eggs
50g cocoa powder
125mL boiling water
2 tsp vanilla extract or paste
150g almond meal
½ tsp bicarb soda
1 pinch of Mount Zero Olive Pink Lake Salt

250mL water
200g caster sugar
2 medium mandarins


Preheat your oven to 170°C, fan-forced.

Grease (with Mount Zero Extra Virgin Olive Oil), and line (with baking paper) a 22cm springform cake tin.

In a medium sized bowl sift the cocoa powder, add the vanilla extract or paste. Pour in the boiling water and whisk until all combined and there are no lumps. Put aside to cool.

In a separate medium-sized bowl, combine the almond meal, bicarb soda and salt. Ensure there are no lumps.
In a separate large mixing bowl, pour in the Mandarin Extra Virgin Olive Oil, caster sugar and crack in the three eggs. Use a handheld electric beater to beat together on high, until the mixture replicates the texture of thickened/aerated cream (approx. 3- 4mins of vigorous beating).

Turn the electric beater down to a lower setting and pour in the cocoa/water/vanilla mixture- ensure you scrape down the sides of the bowl to get all the mixture! Beat until combined.

Add in the almond meal/salt/bi-carb mixture and stir with a spatula until all combined. The finished mixture/cake batter will be quite dark and 'liquidy' in texture.

Pour the cake batter into the prepared cake tin and bake in the oven for 40- 45mins or until the cake is set. When testing with a skewer, it should come out clean with only a few sticky crumbs.

Cool in the cake tin for 10 minutes, or until it has cooled enough to handle. Ease the cake out of the springform tin and transfer onto a cooling rack.

To make the candied mandarin, combine the water and sugar in a fry pan over the stove and bring to the boil, stirring occasionally.

Thinly slice one of the mandarins. Peel and segment the other, as well as thinly slicing the peel of the second mandarin. 

Once the water and sugar is bubbling away (creating a simple syrup), place the thinly sliced mandarin, mandarin segments and peel into the frying pan. Simmer for 10 minutes.

Using tongs or a slotted spoon, remove the mandarin and peel and place on a rack to cool.

Return the syrup to a medium/high heat and reduce for a further 3 minutes. Leave to cool. 

To assemble the cake dust with icing sugar and arrange the candied mandarin slices, segments and peel over the cake and drizzle with syrup. Serve with dollop cream, crème fraîche or dairy-free alternative.

Ella Mitchell
Being an ex-butcher, I suspected everyone expected me to create a savoury, meat-based dish so I thought I’d surprise them all! This butcher can bake!

Recipe Ingredients from the Mount Zero Range