This cake is so moist and rich. It is not overly sweet, thanks to the zing of the mandarins which is used whole - peel and all. The use of ground almonds means this is also suitable for those who are wheat intolerant.
Mandarin and almond cake
3-4 small mandarins, washed
1 cup caster sugar
200g ground almond
1 teaspoon baking powder
1. Place mandarins in a pot a cover with cold water. Bring to a boil and reduce heat to low. Simmer for 2 hours.
2. Drain mandarins and allow to cool. Roughly chop, removing and discarding any seeds. Place mandarin and puree in food processor until smooth.
3. Preheat oven to 170 degrees celsius. Grease a round 22cm springform pan and line base with non-stick baking paper.
4. Whisk eggs and sugar until thick and pale. Add mandarin puree, ground almonds and baking powder and stir with wooden spoon until combined. Pour into springform pan.
5. Bake for 30 minutes or until skewer inserted into the middle comes out clean.
PS: This recipe is available in a printer friendly version here.