Health Corner

mandarin, pistachio and chickpea cake


Enjoy some relaxing time in the sun with a cuppa tea and a slice of Mandarin, Pistachio & Chickpea Cake!


  • 3 mandarins, unpeeled
  • 150g pistachio kernels. plus 1 tbsp extra chopped
  • 400g tin chickpeas, drained & rinsed
  • 75g plain flour (or GF plain flour)
  • 4 eggs
  • 1 tsp cinnamon
  • 1/2 tsp vanilla sugar or dash vanilla essence
  • 1 tsp baking powder
  • Icing sugar for dusting (optional)


  1. Place mandarins in a large saucepan, cover with cold water and bring to the boil, then drain.
  2. Cover mandarins with cold water again and return to the boil, reduce heat and simmer for 45mins, adding more water as necessary.
  3. Drain and set aside.
  4. Preheat oven to 170 deg C.
  5. Lightly grease a 22cm round cake tin and line it with baking paper.
  6. Cut mandarins into quarters and discard seeds. Process pistachios in a food processor to fine crumbs, remove and set aside.
  7. Add chickpeas to the food processor and process to fine crumbs.
  8. Add mandarins and process until smooth.
  9. Use an electric mixer to whisk the sugar and eggs in a large bowl until thick.
  10. Add mandarin mixture and combine, then add the ground pistachios, flour, spice, baking powder and stir.
  11. Spoon batter into the prepared tin and smooth the surface with the back of the spoon.
  12. Bake for 50mins or until a skewer inserted into the centre comes out with a few moist crumbs.
  13. Set aside to cool for 20mins, then carefully remove from tin and cool completely on a wire rack.
  14. Serve dusted with icing sugar, garnished with plain yogurt and berries, and a relaxing cup of tea !