This recipe is dedicated to my sister-in-law, Deb. Deb was recently diagnosed as coeliac, which is a bugger because so many yummy things contain gluten. Fortunately there are many delicious things that don’t, like this divine mandarin cake. It’s sublime, especially with a dollop of double-cream. And so easy to make. Just a bit of boiling, pureeing and mixing. A guaranteed crowd-pleaser next time you have friends over for lunch or dinner. Make it in advance, it’s even better the second day.
Gluten-free mandarin cake
- 6 medium mandarins
- 6 eggs
- 1 cup sugar
- 2 & 1/3 cups ground almonds
- 1 teaspoon baking powder
Method: Put the mandarins in a saucepan and cover with cold water. Bring to the boil and simmer for two hours. Top up water if it begins to boil dry. Preheat oven to 180c. Butter or oil a springform pan and line with baking paper. Drain, cool and cut mandarins in half and remove seeds. Throw the pith, skin and and fruit into a food processor and purée. Beat the eggs. Beat in the sugar, almonds, and baking powder. Stir in the mandarin purée.
Pour the mixture into the pan and bake for 1 hour or until a skewer comes out clean. Let the cake cool in the pan. Serve in slices with double cream.
Tip: you could also glaze the cake with a mixture of icing sugar and lemon juice.