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Flourless Mandarin and Almond Cake


My Mum recently purchased a cookbook of the most simple cakes you will ever come across. This one is no exception, and features in the ‘food processor cakes’ section. With the exception if boiling some fruit, everything is thrown in, blitzed and baked. Easy peasy!

Cakes which use almond meal commonly are paired with oranges but we had just been given a bag of homegrown mandarins from the elderly couple next door, so of course I feuded to substitute these as the flavour of these mandarins were so intense, they were juicy and sweet, Much nicer than those dry ones you buy in the supermarket!

The benefit with this recipe is that it is not only gluten free but also completely dairy free, no butter, no milk zilch! Great for people with intolerances and this cake although it has a little but if sugar is high in protein and fibre. For those who can have dairy it is great with some natural Greek yogurt, but it is still delicious just plain.

The texture is so moist and light so great for any time of the day, if you wanted to make it an adult version you can pour 2 tbsps of galliano or cointreau over the top once it cones out of the oven.

Overall I give this cake 5/5, it is light, tasty ad super easy to make. I’ll let Mum gloat now and tell Me that cookbooks do not need to be expensive or have celebrity chefs to be good. How right she is!

Flourless Mandarin & Almond Cake

6 mandarins

1/4 cup galliano

1 cup caster sugar

1 tsp baking powder

1 3/4 cup almond meal

1 tsp vanilla essence

6 eggs, lightly beaten

1. Boil mandarins in a pot full of water for 40 mins or until the skin is soft.
2. Cut off any bad bits of skin and then quarter mandarins. Allow to cool.
3. Preheat oven to 180 degrees C.
4. Once cooled slightly blitz until quite a smooth purée. Add galliano, sugar and baking powder as blitz again.
5. Add among meal and pulse until just stirred through then add eggs and pulse until just combined. (do not over mix it otherwise it will be dense and heavy)
6. Line a springform tin with baking paper then pour mixture in. Bake for 50 mins.
7. Allow to cool in tin then when ready to serve dust with icing sugar.

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9 responses

  1. Looks absolutely incredible – really great job!

    October 21, 2011 at 8:20 pm

    • Thanks so much!

      October 21, 2011 at 8:21 pm

  2. Tasty Yummies

    This looks so delicious. I love all the color and I love how few ingredients it is!
    Great photos BTW!

    October 22, 2011 at 4:32 am

  3. I love this recipe looks wonderful and fluffy, thanks for sharing, which is also gluten free which makes it even richer.

    A big kiss and thanks for visiting my blog, I hope you come back, I promise to bring a translator to have no problem with Spanish. Although my English is also terrible.

    A kiss.

    October 22, 2011 at 7:28 am

    • Es bueno por mi porque estudiando español, pues es bueno para leer mucho y me gusta leer de cocina.

      October 22, 2011 at 9:38 am

  4. That cake looks amazing! It must taste just divine.

    Cheers,

    Rosa

    November 2, 2011 at 5:00 am

    • It is divine, and so easy to alter for many intolerances, its great!

      November 2, 2011 at 5:20 am

  5. Wonderful recipe and photo. I have to try it!

    November 13, 2011 at 2:46 am

    • Thanks, it is super easy so do give it a go 🙂

      November 13, 2011 at 9:07 am

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