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by Nadia Lim
Ingredients:
Cake:
about 1 lb whole mandarins
2 1/4 cups blanched almond flour
1 cup sugar or honey
5 eggs
1 tsp vanilla extract
1 tsp baking powder
Syrup:
1/4 cu sugar
juice of 1 mandarin
juice of 1 lime
Method:
Place whole mandarins in a large saucepan and cover with plenty of cold water. Cover with a lid and boil gently for about 1 hour (this softens the fruit and also gets rid of some of the bitter taste from the skins). Drain and allow mandarins to cool slightly.
Preheat the oven to 350°F. Grease and line an 8 inch round springform cake tin with parchment paper.
Remove the stem of the mandarins, then cut in half and remove any seeds. Place fruit (skin, pith, flesh and all) in a food processor or blender and blitz until smooth. Add all other cake ingredients and blitz until well combined.
Pour into prepared cake tin and bake for 1 hour or until a skewer inserted in the middle of the cake comes out clean. Cover cake with tinfoil halfway through cooking time to avoid the top browning too much.
Remove cake from oven and leave in the tin while you make the syrup.
Mix sugar, mandarin and lime juice together and pour over cake while warm. Allow cake to cool slightly before removing from tin.
