Cakes & CookiesChristmas & HolidayDessertMaison Mirabeau WinesProvencal Recipes

Mandarin and Cardamon Infused Almond Cake

The infusion of mandarin juice and cardamon syrup in this almond cake keeps it perfectly moist and preserved. This recipe from Jeany Cronk’s kitchen is not only easy to make with standard pantry ingredients it also keeps very nicely for a few days – if you can resist eating it all. Almonds, mandarin and spices are combined in this cake that she baked for Christmas, inspired by the sights and spicy aromas of seasonal markets in Provence. Enjoy!

Mandarin Cardamon infused Almond Cake

Mandarin and Cardamon Infused Almond Cake

A delicious and colourful cake full of the flavours of Christmas markets, perfect with tea to brighten up a cold day, or as a light and joyful desert after a nice meal.
Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French
Servings 8 people


  • 200 gr Self-raising Flour
  • 50 gr Ground Almonds
  • 5 medium eggs
  • 170 gr Butter
  • 170 gr brown sugar
  • 4 Mandarins juiced
  • 2 tbsp brown sugar
  • 2 whole Cardamon Seeds
  • 1 tub (8oz) Sour Cream


  • Pre-heat your oven at 180 degrees Celsius.
  • Melt the butter, add the sugar and mix to a creamy paste.
  • Once cooled down a bit add the eggs.
  • Then whisk in the flour and almonds gradually to the buttercream.
  • Mix everything to a homogeneous paste and put it into a greased or lined cake tin (the tin needs to be large enough to accommodate the mandarin juice once the cake is baked).
  • Put it in the oven and bake for about 35 to 40 minutes, till golden brown.
  • While the cake is in the oven put the juice of the mandarins in a pan.
  • Add the sugar and Cardamon seeds.
  • Boil gently for about 10 minutes until the juice has thickened, then remove the Cardamon seeds.
  • Once the cake is finished switch off the oven, take out the cake and pour the mandarin syrup over the cake.
  • Put it back into the oven, so that the syrup can be gently absorbed while the oven and the cake cool down.
  • Serve this cake with a dollop of sour cream on the side, and sprinkle over some grated mandarin skin and chopped almonds.
  • Now enjoy the beautiful flavours and relax with a nice cup of tea.
  • Wintery greetings from the Mirabeau kitchen!
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Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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