Ten Minute Mandarine Loaf Recipe

This mandarine loaf is hands down one of the simplest, most delicious cakes around. The honey plus the lack of eggs or butter makes it less 'cakey', giving a sticky, slightly chewy texture.

The perfect afternoon tea morsel fresh out of the oven, its also great a day or two later toasted, and its easily made in about 10 minutes plus cooking time.


2 cups plain flour

3/4 cup raw sugar

1 generous cup of milk

2 tablespoons of honey

2 teaspoons finely chopped mandarine peel (1 mandarine should be enough)

1 teaspoon bicarb soda


Line a loaf tin with baking paper, preheat oven to 180 degrees celsius.

Sift flour into large bowl, stir in sugar. Make a well in centre, add milk and stir through mandarine peel. Heat honey in a small pot, stir in bicarb when heated - mixture will foam up (very exciting for kids!). Stir the honey/bicarb into the mixture and allow to absorb.

Spoon mixture into prepared tin, smoothing top. Place in centre of preheated oven and cook for approximately 1 hour, until surface bounces back when lightly pressed.

Turn onto wire wrack to cool.