This cake is an absolute knock out. So delicious, so moist and just the right amount of sweet. I thought I’d share the recipe here so you can try it too and best of all it only has four ingredients!
3 medium or 5 small mandarins
1 cup caster sugar
2 cups almond meal
2 cups icing sugar and juice of one Mandarin and one lemon (you can change quantities to get the icing the right consistency)
(Serves 12 people)
- Place the whole mandarins into a saucepan and cover with water and bring to a gentle boil.
- Reduce heat and simmer for 1 hour, careful not to let the water evaporate.
- Preheat oven to 160°C.
- Line a 22cm cake tin with baking paper.
- Cool mandarins completely before cutting carefully in half to remove the seeds.
- Using a stick mixer or normal blender, purée into a liquid.
- Using an electric mixer, beat the eggs and sugar on a medium high speed for 8 minutes or until the mixture has tripled in volume and looks pale and thick.
- Add the mandarin purée and almond meal into the egg and sugar mixture and fold gently with a large spoon until just combined.
- Pour the mixture into the lined cake tin.
- Bake for 50 mins to 1 hour or until a skewer inserted into the centre comes out clean.
- Set aside for 15 minutes to cool. It will sink a little in the middle but this is the perfect little dip to hold the tasty icing!
- Whisk together the icing sugar and citrus juices and pour on top of the cake. If you wish you can add a couple of mandarin segments or a slice of orange to decorate.