Gluten-free mandarin cake

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.

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2 thoughts on “Gluten-free mandarin cake

  1. Lans I have to say a BIG FAT THANKS for saving my sorry butt today w. this recipe! Peeled tonnes of mandarins last night and looking for a use (apart from just using them for juice) and this morning Steve B. rang as said he is living gluten free and is coming w. the family for lunch in 3hrs!!!!! You are a life saver – if I don’t stuff the recipe up that is :0)!!!!

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