- Prep time
- 30
- Cook time
- 120
- Skill level
- Low
- Serves
- 8 Slices
Winter is the best time to eat citrus, so why not give this flourless mandarin cake a try from chef Kathy Tsaples.
She recommends using the clementine mandarin variety for this recipe and topping the cake with whipped cream or yoghurt, depending on your preference.
The cake has a "lovely combination of tanginess, bitterness and sweetness, a bit of everything," she says.
For best results Kathy suggests cooking the mandarins the night before and leaving them to cool overnight.
This recipe was first heard on ABC Radio Melbourne's Drive program with Ali Moore.
Ingredients
Method
- 1.The day before you plan to make the cake, boil the mandarins submerged in a saucepan of water for 1 hour, then drain and set aside to cool overnight.
- 2.Preheat the oven to 180°C fan-forced.
- 3.Butter a 20cm round cake tin, and sprinkle it with almond meal.
- 4.Pulse the mandarins in a food processor to a fine puree. In a large bowl, whisk the eggs and sugar together.
- 5.Add the mandarin pulp and mix thoroughly. Add the almond meal, baking powder and salt, and combine thoroughly.
- 6.Leave the batter to rest for 10 minutes, then pour it in into the prepared tin and bake for I hour. When a skewer comes out clean, it is ready. Remove it from the oven and set aside to cool.
- 7.To make the icing, sift the icing sugar and add the orange juice. Combine with a fork making sure there are no lumps. Pour over the cooled cake.
Posted