Mandarin & Almond Cake

  • 3 mandarins
  • 1 cup (200g) sugar
  • 6 eggs
  • 2 cups (250g) almond meal


Cover mandarins (skin and all) with water, bring to boil then simmer for 1 hour. Cool completely, remove seeds and puree. Using an electric blender, beat the eggs and sugar together until thick and glossy (about 12 minutes), add the puree and almond meal. Stir well. Pour into a paper lined 22cm / 8-inch cake tin and bake in a preheated 160C oven for 60 minutes.


Optional: Kelly Mauger, a ‘Dynamite Chef’ at Bella Boo Café in Mundubbera, Australia advised that you can substitute mandarins with apples, bananas or oranges. She made it with oranges, topped with Cream cheese icing and sprinkled with Poppy seeds…BEEEEEUUUUUUUTIFUL!!!!




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