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Mandarin Hazelnut Chocolate Cake

Have your cake and eat it too with this healthy version of an old favourite. By Nutritionist and Health Editor Melissa Fine


  • 4-6 mandarins (400g approx) plus 1 extra, to serve
  • 6 eggs
  • 1 ½ tsp baking powder
  • ½ teaspoon bicarb soda
  • 200g ground hazelnuts (hazelnut meal)
  • 1 cup Natvia/Stevia
  • 50g cocoa powder


Place whole mandarins (including rind) in a saucepan of cold water and bring to the boil. Reduce to a simmer and cook for 2 hours.
Drain. When cool enough to handle, cut in half and remove pips.
Preheat oven to 180°C and spray a spring-form pan with oil.
Process mandarins in a blender, then add eggs, baking powder, bicarb soda, ground hazelnuts, Natvia and cocoa powder. Blend to a smooth batter.
Pour into prepared cake tin and bake for 45-60 minutes, until an inserted toothpick comes out clean. Allow to cool in tin.
Peel remaining mandarin, removing all the white pith, slice thinly and decorate cake.

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