Dessert, Gluten Free, Almond Cake, Mandarin Cake, Winter Baking, Citrus Cake, Lil Legacy Pan
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Place the whole mandarins in a saucepan and cover with water.
Cover with a lid and boil for 10 minutes.
Drain, replace the water and boil for another 10 minutes.
Repeat once more so the mandarins cook for 30 minutes in total.
Cut the mandarins in half, remove any pips and leave to cool.
Combine the ground almonds, gluten-free flour and baking powder in a bowl.
Grease a Lil Legacy Pan with butter or olive oil and dust generously with ground almonds.
Preheat the oven to 160°C fan bake.
Place the cooled mandarins, eggs, olive oil or melted butter, white sugar, brown sugar and cardamom in a high-speed blender.
Blend until completely smooth and creamy.
Whisk the dry ingredients into the mandarin mixture.
Pour the batter into the prepared pan.
Arrange the mandarin slices around the top edge.
Bake for 35 minutes, until puffed, golden and cooked through.
Remove the cake from the oven and brush the top and mandarin slices with maple syrup.
Return to the oven for another 5–10 minutes, until the mandarin slices begin to caramelise.
Dust the centre with extra ground almonds.
Serve warm with maple syrup and cream, yoghurt or ice cream.
Mandarins are one of winter’s better ideas. Boiling the whole fruit removes the bitterness from the peel and turns everything else soft enough to blend straight into the batter. Ground almonds keep the crumb moist, cardamom brings warmth and maple syrup helps the sliced mandarins caramelise across the top. It is bright without being overly sweet and just as useful in summer if a few boiled mandarins have been waiting in the freezer. A small cake with enough sunshine in it to change the weather.
Photography by Anna Critchley
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