Mandarin almond cake

mandarin almond cake



1.Place mandarins in a large saucepan and cover with water. Bring to the boil on high. Reduce heat to very low and simmer gently for 2 hours. Drain and when cool enough to handle, cut in half and remove any pips. Transfer to a food processor and process until well pureed.
2.Preheat oven to hot, 200°C (180°C fan forced). Lightly grease and line the base of a 22cm springform pan. Grease the paper.
3.In a large bowl, beat the eggs until well combined. Add almond meal, sugar and baking powder. Fold in mandarin puree. Pour the mixture into prepared pan.
4.Bake for 45-50 minutes or until cake starts to pull away from the sides of pan and a skewer comes out clean and dry. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely. Serve at room temperature, dusted with icing sugar. Accompany with thick cream or sour cream.

Use ground hazelnuts instead of almonds, if preferred. Cover with foil if cake starts getting too dark.


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