Mandarin and almond cake
Mandarins are in season from April to October, so there is no better time than now to bake this delicious mandarin and almond cake.
Prep time: 10 mins
Cook time: 50 mins
- 4 mandarins chopped
- 2 mandarins
- 250g caster sugar
- 6 eggs
- 250g ground almond meal
- 1 tsp baking powder
- 1/3 cup flaked almonds
Preheat oven to 170°c. Grease a 24cm springform tin and line with baking paper.
Cut the mandarins in half. Remove any pips and roughly chop. Do not peel. Place mandarins into a food processor with sugar. Process until finely chopped.
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.
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.
Meanwhile, peel the extra mandarins and divide into segments. Cut half of the mandarin peel into thin strips. Combine 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.
Decorate cake with mandarin segments and drizzle over candied peel and syrup. Serve.