In Season – Mandarin Mini Loaves

These little loaves will be here one minute and gone the next. Once baked, they're finished with a yummy mandarin marmalade (see previous recipe).

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Mandarin Mini Loaves


READY-IN: 35 | MAKES: 8 mini loaves



125g butter, softened

1 cup plain flour

2 tsp baking powder

2 large mandarins

½ cup caster sugar

2 eggs, at room temperature

3/4 cup ground almonds

3/4 cup yoghurt

½ tsp ground cinnamon


To Serve

1/3 cup mandarin marmalade


  1. Preheat oven to 180°C. Grease 8 x ¾ cup-capacity non-stick mini loaf pans, or muffin tins with oil. Dice butter into 1cm cubes. Sift flour and baking powder together, mix well.
  2. Zest mandarins, discard peel and seeds, roughly chop and set aside.
  3. In a large bowl, beat butter and sugar until pale and creamy. Alternatively, use an electric mixer. Add eggs, one at a time, beating to combine. Add flour, ground almonds, yoghurt and cinnamon and stir to combine. Fold in mandarin zest and flesh.
  4. Spoon mixture into prepared pans and smooth surfaces. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the pan/tin for 5 minutes before removing and placing onto a wire rack.
  5. Heat mandarin marmalade in a small pot on medium heat for about 1 minute, until warmed through or heat in microwave. Spoon warmed marmalade over loaves and serve.



- If you are using two tins, make sure you swap the trays around in the oven half way through cooking to ensure they cook evenly.

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