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Mandarin & Almond Cake.

July 30, 2011


So, have you made that marmalade yet? No? You really should, you know, while mandarins are still in season, plentiful and cheap. While you’re at it, might I suggest you take the opportunity to throw an extra mandarin in the pot and give a new cake a try? It’s one of those where you boil the whole citrus fruit, then puree it, add the other ingredients and bake it to perfection. Because, you know, that’s what fruit is for (at least, in the world according to Me). Jam and desserts.

Makes sense, dontcha think?

As it happened, there was just such a recipe in the paper last weekend, which I took as a starting point for this cake. I read a few others too, and had a play. Mmn. Good stuff.

Mandarin & Almond Cake.

Adapted, very loosely, from Clementine teacake ::: Steve Manfredi ::: Spectrum, SMH, July 23-24, 2011.

Prep ::: 10 mins
Cooking ::: 1 hour 50 mins
Serves ::: 12

1 mandarin
3 eggs
100g butter
¾ cup sugar
150g self-raising flour
110g ground almonds
1-2 Tbsp Mandarin & ginger marmalade (optional)

1. Place (whole) mandarin in a saucepan. Pour over enough water to just cover the mandarin. Weigh mandarin down with a plate, so it stays completely immersed. Bring to the boil then simmer for 1 hour, or until mandarin is tender. Drain and set aside to cool.

2. Preheat oven to 190°C. Grease and line a 22cm cake tin.

3. Quarter mandarin and remove seeds. Pulse in a small food processor until smooth. Add eggs and pulse to combine.

4. Put butter and sugar in a large bowl and cream together using electric beaters. Add mandarin mixture and mix to combine. Sift flour over, add ground almonds, and mix to combine. Pour mixture into prepared tin and smooth surface. Heat Mandarin & ginger marmalade (if using) in microwave for 30 seconds, or until runny and drizzle over cake. Bake for 40-50 minutes, or until golden and cooked when tested with a skewer. Cool in tin for 15 minutes, then turn out to cool on a wire rack. Cut yourself a decent slice while it’s still warm, go on.

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