Dusted with icing sugar, this lovely homemade cake is pretty in all its delicious simplicity. Not only does it carry the fragrance of mandarins, it’s also made with almond meal with a nutty texture. Don’t forget to serve with cream for a yummy zing!
- 3-4 mandarins, skin on
- 6 eggs
- 2 cups almond meal
- 1 cup cater sugar
- 1 heaped tsp baking powder
- Icing sugar, to dust
- Thick cream or sour cream, to serve
Place mandarins in a large saucepan and cover with water. Bring to the boil on high. Reduce heat to very low and simmer gently for 2 hrs. Drain and when cool enough to handle, cut in half and remove any pips. Transfer to a food processor and process until well pureed.
Preheat oven to hot, 200 C (180 C fan forced). Lightly grease and line the base of a 22 cm springform pan. Grease the paper.
In a large bowl, beat the eggs until well combined. Add almond meal, sugar and baking powder. Fold in mandarin puree. Pour the mixture into prepared pan.
Bake for 45-50 mins or until cake starts to pull away from the sides of pan and a skewer comes out clean and dry. Cool in the pan for 5 mins before turning out onto a wire rack to cool completely. Serve at room temperature, dusted with icing sugar. Accompany with thick cream or sour cream.
TIP Use ground hazelnuts instead of almonds, if preferred. Cover with foil if cake starts getting too dark.