Saturday, 19 July 2014

Mandarin & Almond Cake

A delicious variation of the orange and almond cake and my preferred.  This cake is very versatile and keeps very well.  I nearly always bake it in a slice tin as this cooks quicker and it is easier to cut up into small pieces
A larger piece is good for dessert or try sandwiching two pieces with chocolate glaze or chocolate ganache and serve with some cream or icecream for an indulgent treat.

Cut it into small fingers, triangles or diamonds and dust with some pure icing sugar as an alternative to chocolate with coffee.

Mandarin & Almond Cake
Gluten free

Gluten free flour is not essential but I find I get a firmer cake and that the cake cooks faster.

4 mandarins
1 cup caster sugar
200 g almond meal
5 eggs

1 teaspoon baking powder

1/4 cup gluten free flour

Cut mandarins in half and remove seeds. Place mandarins in a saucepan, cover with water and boil for 20 minutes or until soft. Drain.
Place mandarins in a food processor add sugar and whiz until all the mandarin is pulped.
Add baking powder, almond meal and gluten free flour if using. Pulse until combined.
Add eggs and whiz until mixed through.
Pour the mixture into a greased and lined *tin.  Bake 150 deg C until firm, golden brown, sides are starting to shrink away from the tin and a skewer comes out clean.

*Cake tin size will influence the cooking time. I frequently use a large slice tin which cooks more quickly (40 mins approx) than a deeper and smaller round tin. I have also used this mixture and cooked it in cupcake papers.

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