Flourless mandarin cake recipe
A delicious twist on a flourless orange cake - perfect when gluten-intolerant friends visit. But why wait? This is one to whip up just because you fancy a slice of something sweet.
- 6 medium mandarins
- 6 eggs
- 1 cup caster sugar
- 2 1/3 cups ground almonds
- 1 tsp baking powder
Put the mandarins in a saucepan and cover with cold water.
Bring to the boil and simmer for 2 hours. Top up water if it begins to boil dry.
Preheat oven to 180°C conventional or 160°C fan forced. Butter or oil a springform cake tin and line with baking paper.
Drain, cool and cut mandarins in half and remove seeds. Throw the pith, skin and fruit into a food processor and purée.
Beat the eggs. Beat in the sugar, almonds and baking powder. Stir in the mandarin purée.
Pour the mixture into the pan and bake for 1 hour or until a skewer comes out clean. Let the cake cool in the pan.
Serve in slices with double cream.