The citric season is here and the mandarins are juicy and so flavourful! This almond cake is light, flourless and gluten free. It goes amazingly with a cup of coffee or your favourite tea.
Recipe
How much time you need?
Preparation time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients (12 portions)
3 mandarins
6 eggs
1 cup caster sugar
2 cups almond meal
Instructions Place the whole mandarins into a saucepan and cover with water. Bring to a gentle boil. Reduce heat and simmer for 40 minutes lid on. Remove from heat and let rest for 1 hour. Cut the mandarins in halves and remove the seeds being careful not to waste the precious juice.
Transfer the juicy mandarins to a blender and make a smooth purée. Preheat oven to 160°C fan-forced. Line a 24 cm cake tin with baking paper. Using an electric mixer beat the eggs and sugar on a medium high speed for 8 to 10 minutes or until the mixture is thick, pale and has tripled in volume. It will look fluffy and glossy. Add the purée and almond meal and fold gently with a large silicon spatula until just combined. Transfer the mixture to the prepared cake tin. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool before slicing. Dust some powdered sugar on top. Enjoy with a cup of coffee or tea.
Tip: Drizzle melted chocolate on top. Citric and chocolate are meant to be together!
Tip: Add a tablespoon of whipped cream on the side. Do you have marmalade or apricot jam in the fridge? Add a teaspoon on top of the whipped cream. Enjoy!
Tip: Don't have mandarins? Try other citric! Orange, Grapefruit, Lemon! Yum! =)
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