Mandarin & Almond Cake


mandarin cake
Image from Bill Granger’s ‘bills food’

There’s nothing like having “Bring a dessert!” sprung on you last minute (attention to detail is not my husband’s forté). Such was the situation I found myself in yesterday so I went straight into auto pilot with this never fail tasty treat. A few people have asked for the recipe so here it is. All you need is 3 mandarins, 250g caster sugar, 6 eggs, and 230g ground almonds: simmer the mandarins whole (including skins) for 2 hours in a saucepan with water (adding more water if necessary to keep them covered). Preheat oven to 160°C. Drain mandarins and cool to room temperature. Once cooled, split open and remove any seeds then puree the mandarin flesh and skins. Whisk eggs and sugar in a large bowl until combined. Add ground almonds and mandarin puree and stir thoroughly. Pour mixture into a well-greased 24cm (9 inch) springform cake tin and bake for 1 hour 10 minutes. Remove from oven and allow to cool in tin. Serve with cream and berries. I’d like to claim this recipe as my own but it’s courtesy of Bill Granger. Thanks for the deliciousness, Bill.

5 thoughts on “Mandarin & Almond Cake

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