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Flourless Mandarin Cake

Flourless Mandarin Cake

Yields1 Serving
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INGREDIENTS
4 small whole seedless mandarins
6 eggs
50g unsalted butter, melted and cooled
2⁄3 cup instant polenta
1 cup almond flour
1 1⁄2 cups caster sugar
1 teaspoon baking powder
1⁄2 cup mandarin juice
1⁄3 cup flaked almonds, toasted
DIRECTIONS

Preheat oven to 160°C. Place the mandarins in a saucepan and cover with water. Bring to the boil over high heat and cook for 1 hour or until soft. Drain, and allow to cool slightly.

Place the mandarins in a food processor, add the eggs, butter, polenta, almond flour, 1 cup sugar, baking powder and vanilla essence, and process until smooth.

Pour into a greased 20cm springform cake tin lined with non-stick baking paper. Bake for 45 minutes, and allow to cool slightly before turning out onto a wire rack.

Place the mandarin juice and remaining sugar in a small saucepan over medium heat. Bring to the boil and cook for 2–3 minutes or until slightly reduced and syrupy.

Pour the syrup over the warm cake and allow to soak for 10 minutes. Sprinkle with the almonds to serve.


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
 4 small whole seedless mandarins
 6 eggs
 50g unsalted butter, melted and cooled
 2⁄3 cup instant polenta
 1 cup almond flour
 1 1⁄2 cups caster sugar
 1 teaspoon baking powder
 1⁄2 cup mandarin juice
  1⁄3 cup flaked almonds, toasted

Directions

DIRECTIONS
1

Preheat oven to 160°C. Place the mandarins in a saucepan and cover with water. Bring to the boil over high heat and cook for 1 hour or until soft. Drain, and allow to cool slightly.

Place the mandarins in a food processor, add the eggs, butter, polenta, almond flour, 1 cup sugar, baking powder and vanilla essence, and process until smooth.

Pour into a greased 20cm springform cake tin lined with non-stick baking paper. Bake for 45 minutes, and allow to cool slightly before turning out onto a wire rack.

Place the mandarin juice and remaining sugar in a small saucepan over medium heat. Bring to the boil and cook for 2–3 minutes or until slightly reduced and syrupy.

Pour the syrup over the warm cake and allow to soak for 10 minutes. Sprinkle with the almonds to serve.

Flourless Mandarin Cake