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Mandarin & Almond Cake


This simple cake is easy to put together with little ingredients. Deliciously moist and packed of mandarin flavour, best served the day after it is baked. Keep chilled, and the cake will last 2-3 days longer.

Mandarin and Almond Cake - Twisted Citrus

 

Mandarin and Almond Cake

INGREDIENTS
700g whole mandarins
6 eggs, at room temperature
300g caster sugar
350g almond meal
2 teaspoons baking powder
icing sugar, for dusting
to serve, Greek yoghurt

DIRECTIONS
To make a mandarin puree, place the mandarins in a medium saucepan cover with water and bring to the boil. Reduce heat to medium and cook until the mandarin peel is soft, about 45 minutes. Remove whole mandarins from the water, allow to cool, then cut open, remove any seeds and chop the mandarins roughly. Puree until smooth. You will need 400g of mandarin puree.

Preheat the oven to 180°C. Lightly grease and line the base and side of a 23cm spring form tin baking paper or a 12 hole 80ml muffin tin with paper cases.

Use an electric mixer with a whisk attachment to whisk the eggs and sugar together until combined. Do not over beat the eggs as this will aerate the mixture. Add the mandarin puree, almond meal and baking powder and mix well. Pour into the prepared tin. 

Bake for 40-45 minutes. The cake is ready when they spring back when pressed or when a skewer inserted into the middle comes out clean. Leave to cool completely before removing from the tins. Dust with icing sugar before serving with a dollop of Greek yoghurt.

NZ MANDARINS

We reckon the wee Mandarin is possibly the humble champion of the citrus family.

Famed for its easy peel skin, no pips, and its sweet hint of honey - Satsuma mandarins are a regular daily fixture in Kiwi lunchboxes. Loved by kids and adults alike.

Just two of these snack sized fruit provide 35% of your recommended daily allowance of vitamin C! Plus a good helping of vitamin A, iron, fibre and calcium - awesome for boosting our winter wellness reserves.

We reckon they’re best enjoyed as is, but they work well in a variety of dishes. Think mandarin quinoa kale bowls, mandarin chicken salad, mandarin ice cream, sticky mandarin date cake, citrus vinaigrettes… 

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