Mandarin almond cake
Oct 27, 2013 1:00pm- 10 mins preparation
- 2小时50分钟烹饪
- Serves 10
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Ingredients
Mandarin almond cake
- 375 gram (3-4) mandarins, skin on
- 6 eggs
- 2 cup almond meal
- 1 cup caster sugar
- 1 teaspoon baking powder, heaped
- icing sugar, to dust
- thick cream or sour cream, to serve
Method
Mandarin almond cake
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1Place mandarins in a large saucepan and cover with water. Bring to the boil on high. Reduce heat to very low and simmer for 2 hours. Drain. When cool enough to handle, cut them in half and remove any pips. Transfer to a food processor, with skin on, and process until well pureed.
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2Preheat oven to 200°C. Lightly grease and line base of a 22cm spring-form pan with baking paper. Lightly grease the paper.
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3In a small bowl, beat eggs until well combined. Add almond meal, sugar and baking powder. Stir in the mandarin puree. Pour the mixture into the prepared pan.
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4Bake for 20-50 minutes until the cake starts to pull away from sides of pan and skewer inserted into of pan and a skewer inserted into centre comes out clean and dry. Allow to cool in pan on a wire rack.
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5Dust with icing sugar. Serve chilled or at room temperature with thick cream or sour cream.
Notes
Cover cake with foil during the last 20 minutes of cooking if the cake starts to get too dark.
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