Mandarin & Almond Cake (GF, DF)

Mandarin & Almond Cake: Method

1. Presoak the almonds – overnight is ideal, otherwise in hot water while the mandarins are cooking.

   

2. Slice the mandarins in half to check for guava moth (more likely if organic/home grown).

   Remove any visible seeds and stems.

   Place in a large saucepan and add about a liter of cold water.

   Cover with a lid, bring to the boil, then simmer gently for about 1 hour.

   Drain the water (bitterness will go with it), let it stand so it can cool a little.

   

3. Preheat the oven to 180 deg C.

   Grease a 21cm round springform cake tin, and line with baking paper.

4. Drain the almonds. Put them into your Omniblender and use the PULSE function until they are well-chopped.

   Tip out into a bowl (it’s OK if some stays in the jar).

   

5. Place the cooked mandarins – just as they are – into the Omniblender and process for a 35 second cycle.

   Then add the eggs, sugar, baking powder, vanilla and the almond meal. 

   Process for about 60 seconds – the mix should be very well combined.

6. Pour the almond and mandarin cake mixture into the prepared cake tin and put into the hot oven. 

   

7.  After half an hour cover (e.g., with foil), then bake for a further 30 minutes, or until a skewer comes out clean. 

   Remove from the oven, but leave it in the cake tin.

   

Make the syrup for your Mandarin & Almond Cake

1. Mix the second measure of sugar with the mandarin and lime juice.

   Stir until the sugar has dissolved. 

2. With the cake still in, place the tin on a plate (to catch any syrup that leaks through)! 

   Pour the syrup over the cake while it’s still warm. 

   

3. Allow the cake to cool a little before removing it from the tin.

   Serve warm or cold. Add yoghurt if desired.