Mandarin & Almond Cake

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7 Ingredients

Number of servings

4 mandarins, chopped
2 mandarins (extra)
1teaspoons baking powder
6 eggs
250grams caster sugar
1/3 cup flaked almonds
250grams ground almond meal

Nutrition per serving

17% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Preheat oven to 170°C. Grease a 24cm springform tin and line with baking paper.

Step 2 of 6

Cut the mandarins in half. Remove any pips and roughly chop. Do not peel. Place mandarins into a food processor with 150g sugar. Process until finely chopped.

Step 3 of 6

Add the eggs and process until mixture is smooth and well combined. Add the almond meal and baking powder. Pulse until mixture is just combined.

Step 4 of 6

Transfer to prepared tin and sprinkle flaked almonds over surface. Bake cake for 45 minutes or until cooked when tested with a skewer. Cool for 10 minutes in the tin before transferring to a wire rack to cool completely.

Step 5 of 6

Meanwhile, peel the extra mandarins and divide into segments. Cut half of the mandarin peel into thin strips. Combine 100g sugar and 1/2 cup water in a small saucepan and stir over low heat until dissolved. Increase heat and boil for 5 minutes until syrupy. Add peel and simmer for 10 minutes.

Step 6 of 6

Decorate cake with mandarin segments and drizzle over candied peel and syrup. Serve. Note: Mandarins are in season April - October.