Mandarin and Almond Cake
This delicious cake is dairy, gluten & grain free. It also uses no oil or fat as the mandarins are enough to make this cake super moist. You can also make the recipe as muffins. It keeps up to 5 days in the fridge in a sealed container and can also be frozen up to 3 months.
Equipment
- 1 round cake tin
Ingredients
- 5 organic mandarins about 350g or 12.5 ounces or 2 medium organic oranges
- 200 g or 2 cups of ground almonds
- 50 g or 1/2 cup of flaked almonds for decorating
- 4 eggs
- 120 g or 3/4 cup of honey
- 1 tablespoon of arrowroot powder optional
- 1 teaspoon of bicarbonate of soda
- 1/2 teaspoon of sea salt.
Instructions
- Preheat your oven to 175 C / 350 F fan oven.
- Boil the mandarins whole, peel, and all in a deep pan of water for about an hour.
- Once cooled, blend the mandarins in a food processor until smooth.
- In a separate bowl, beat the eggs with the salt.
- Add the ground almonds, honey, arrowroot powder, and bicarbonate of soda to the egg mixture.
- Pour the mandarin purée into the egg mixture and mix well.
- Grease a round cake tin and line it with baking paper.
- Sprinkle the flaked almonds on top of the batter.
- Bake in the preheated oven for 40 minutes, or until a skewer inserted into the centre comes out clean.
- Once the cake is done, remove it from the oven and let it cool completely before slicing.
Notes
Recipe created by: CNM Graduate Yalda Alaoui
