Honey Murcott mandarins work perfectly with this recipe due to their high juice content, the recipe also works well with oranges like the navel variety. This recipe is gluten-free and has a wonderful moist dense texture that tastes even better the next day when the flavours develop.
- 440g Mandarins (2 large murcott mandarins)
- 200g Almond meal
- 50g Hazelnut meal (can be substituted with almond meal)
- 200g caster sugar
- 6 eggs
- 50g butter melted
- 1 tsp baking powder
For the syrup:
- 1/2 cup Mandarin juice
- 1 mandarin (peeled into segments)
- 1/3 cup caster sugar (check if you need 1/2 cup)
- Greek yoghurt
- Place the mandarins whole with the skin left on in a saucepan covered with water. Cook for 1hr, simmering on a medium heat with the lid slightly ajar.
- Once the mandarins have cooked remove them from the saucepan and allow to cool. Once they are cool enough to touch remove the seeds and place in a food processor, skins as well. Blitz until they become a smooth puree.
- Preheat oven to 160° degrees fan-forced. Prepare a 20cm springform baking tin, grease and line the base with baking paper.
- Add the almond meal, hazelnut meal, sugar, baking powder along with the mandarin puree and the melted butter to the food processor or a stand mixer on medium speed. Alternatively, you can combine the ingredients in a large mixing bowl and stir by hand until well combined.
- Add the eggs one at a time beating on medium speed or stirring in-between each egg.
- Pour the batter out into the prepared baking tin and bake in the oven for 1 hr. Check the cake at 40 minutes into the cooking time, if the top of the cake is starting to brown too much cover with tin foil to prevent from burning.
- Check the cake is cooked through by poking it in the middle with a skewer, If it comes out with a few crumbs then it's cooked through. Place the cake on a cooling rack to cool completely before removing it out of the tin.
- Meanwhile, the mandarin syrup can be prepared. Combine the mandarin juice and caster sugar in a small saucepan on a low heat to simmer for 10 minutes to allow the sugar to dissolve and the syrup to develop and reduce. After 10 minutes add the mandarin segments and coat in the syrup for a few minutes.
- Place the cake on a large serving plate, arrange the mandarin segments into a pile in the middle of the cake. Drizzle the syrup over the pile of mandarins and the whole cake, allowing it to fall over the sides.
- Serve with a dollop of Greek yoghurt.
Prep time: 15-20 minutes
Cook time: 2 hr