Arum Nixon's Honey and Mandarin Cake with Caramel Sauce
Honey and Mandarin Cake with Caramel Sauce
Mandarins are always a winner at this time of year, and this cake is packed full of their flavour by using the whole fruit. It’s also gluten and dairy free, and makes a great winter dessert served warm out of the oven with a spoon of yoghurt or creme fraiche.
For the cake:
3 whole mandarins
150g almond meal
1 tsp gluten free baking powder
½ tsp cinnamon
½ tsp ground ginger
For the caramel sauce:
100g white sugar
150ml mandarin juice
20ml olive oil
- To make the cake, wash the mandarins well and place in a saucepan. Cover with water and simmer for 40 minutes or until very tender. Allow to cool enough to handle, cut in half and remove any pips. Set aside until needed.
- Preheat the oven to 180 degrees. Place the mandarins in a food processor and pulse briefly to a course paste. Add the eggs and honey, and pulse to combine. Add the remaining ingredients, and continue to blitz to form a smooth batter.
- Line a 20cm loaf tin with baking paper and pour in the batter. Bake in the centre of the oven for 40 minutes until set and has started pulling away from the sides. It’s a moist cake, so you can’t test it with a skewer. When the cake is cooked, remove from the oven and leave to cool slightly before removing from the tin to serve.
- To make the caramel sauce, heat the sugar, honey, 50ml of the mandarin juice and 50ml of water in a medium saucepan. Cook over a medium heat for 6-7 minutes, watching closely, until the liquid starts to turn a deep caramel colour. Remove from the heat, add the remaining juice and stir to combine; watch out as it may spit. Stir through the olive oil and salt, and serve warm poured over the cake.