Best-ever slow-cooker mandarin & almond cake


My slow cooker takes centre stage in
the kitchen during the winter months. It’s such an easy way to cook and today we’re going to make a cake, yes, a cake in the slow cooker. First, I’m going to
slow cook the mandarins. We’ve already washed these. I’m covering the mandarins
with hot water. Then goes on the lid and we’ll leave these to slow cook
for 2 hours on high. Trim the ends of the mandarins, then
cut in half and get rid of any seeds. Once the mixture is pulpy,
it’s ready. Now for the cake. I’m combining 4 eggs and 2/3rds of a cup
of caster sugar. Whisk until thick and creamy. Add 1 1/3 cups of almond meal. And 2/3rds of a cup
of self-raising flour. And the delicious mandarin pulp. I love the smell of citrus. Spoon the mixture into a greased
and lined 20cm cake pan. Here’s a great tip
when slow cooking cakes. Because the slow cooker
will steam the cake, we need to give the cake
space to rise and not overflow into the cooker. So fold a piece of paper to create a pleat like this. I’m sealing it with kitchen string because it will hold the paper
and foil in place and prevent water
from going into the cake pan. Add enough water to come up
halfway up the side of the cake pan. Then pop on the lid and cook on high
for 3 hours. Add more boiling water
if it starts to evaporate. The water needs to be
at the same level. As the cake is nearly ready, I’m going to start making
the mandarin topping. It’s a very simple technique,
but it looks amazing. It gives the cake a real wow factor. Combine 1/2 a cup of caster sugar with 1/4 of a cup of water. Stir until the sugar dissolves. Reduce the heat to low and cook for about
6 to 8 minutes or until the mandarins
are tender. I’ll just set these aside
to cook completely. Now for the great reveal. Beautiful, fluffy and moist. This is the perfect combination
of cake, dessert and hot pudding. See how the candied mandarin just
takes the cake to another level. And, of course, a dollop of
double cream just tops it off. Enjoy.

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