This delicious Mandarin Cake recipe comes from my friend Poss. Four ingredients to put together and gluten free! It must be the handiest cake recipe I’ve got (so long as the mandarins are in season). And if you want to make a bigger cake, just modify the ingredients accordingly, leave it longer in the oven and make sure it’s not wobbly in the middle when you take it out of the oven. Our tastes are not for such sugary cakes as we used to have, so this fruity cake suits us.
Jo’s Mandarin Cake
1 cup (250g) caster sugar
230g (2 cups) almond meal
Cut out the stalk at the top of the mandarins and pop them into a shallow bowl. Cover with cling wrap and pop into the microwave on high for 8 minutes. Take out of the microwave, break them apart with a fork and leave to cool. When cool remove the pips, then whiz with a stick blender (or in a kitchen whiz) to make pulp.
Preheat oven to 160 degrees and lLine a 20cm springform cake tin with baking paper.
Beat the eggs and sugar well. Add the almond meal and mandarin pulp and mix to combine all together.
Pour the mixture into the cake tin and pop into the oven for 1 hour and 15 minutes.
Serve with yoghurt, cream or ice cream.
*Be guided by the size of the mandarins as they vary such a lot, unlike oranges which are fairly uniform in size. Today I used 6 of the really little ones. But all the other ingredients stay the same.