Mandarine, Lemon and Lime Citrus Cake


  • 125g butter, cubed, at room temperature
  • 120g to 160g (½ to ⅔ cup) caster sugar
  • 60g ricotta
  • 1 lime, rind finely grated, juiced
  • 1 mandarine, rind finely grated, juiced
  • 2 eggs, at room temperature
  • 1 ¼ cups (190g) plain wholemeal flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • pinch of salt
  • 60g almond meal (lightly roasted, non-blanched)
  • 2 tablespoons milk


  1. Preheat oven to 165°C.
  2. Use an electric beater to beat the butter, sugar, ricotta, lime rind, lemon rind and mandarine rind until pale and creamy.
  3. Add the eggs, beating well between each addition.
  4. Thoroughly mix flour, baking powder, baking soda and a pinch of salt.
  5. Stir in the flour, almond meal, milk and lime, lemon and mandarine juice.
  6. Spoon into the pan and smooth the surface.
  7. Bake for 40 minutes or until a skewer inserted into the centre of the cake comes out clean.
  8. Leave in the pan for 10 minutes before turning out onto a wire rack over a baking tray.

(based on Mandarin and lime citrus cake at