07/08/2023
Recipe alert! I just HAD to share this with you, it’s too good to keep to myself… here’s how I whipped up this amazing whole mandarin cake.
I love it because it gives a great hit of citrus and uses the whole fruit. What’s your favourite recipe for a sweet treat?
4 mandarins
4 eggs
2/3 cups (150g) caster sugar
1 1/3 cups (160g) almond meal
2/3 cup (100g) self-raising flour
3-4 mandarins, unpeeled, extra
1 cup (220g) caster sugar, extra
300ml thickened cream
Preheat oven to 180C.
Grease and line a 20cm round cake pan with baking paper.
Wash the mandarins, pop whole into a small saucepan, add water to cover and bring to the boil. Gently simmer for 30 minutes, drain and allow to cool a little.
Cut mandarins in half, remove any pips and puree well (skin on) in a food processor.
Use an electric mixer to beat the eggs and sugar until thick and creamy. Add almond meal, flour and mandarin pulp and gently fold until just combined. Spoon into the prepared pan and bake for 40 minutes or until a skewer comes out clean.
Allow to cool in the tin for 5 minutes then turn out onto a rack.
Meanwhile, use a small serrated knife to cut the extra unpeeled mandarins into thin slices. Combine the extra sugar and 1/4 cup (60ml) water in a small frying pan over medium-low heat. Cook, stirring, for 2-3 mins or until sugar dissolves. Add the sliced mandarin and reduce heat to very low. Cook for 6-8 mins or until mandarin is tender and the syrup thickens. Set aside to cool.
Smother with whipped cream and add candied mandarin slices.