Gluten Free Mandarin & Almond Syrup Cake

Name: Gluten Free Mandarin & Almond Syrup Cake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 cake, 8 serving(s)
Ingredients: 300 ml heavy cream; 1 tablespoon powdered sugar icing (see note); 1/2 teaspoon ground cardamom; 3 mandarin oranges, unpeeled; 6 eggs; 2 cups almond meal; 1 cup caster sugar; 1 teaspoon baking powder (see note); 1 teaspoon vanilla essence; 1/2 cup caster sugar, extra; 1/4 cup mandarin juice (fresh); 1/4 cup water; ground cardamom, extra, to serve; melted butter, to grease

Submitted by Jamilahs_Kitchen

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Ready In:: 30mins
Ingredients:: 14
Yields:: 1 cake
Serves:: 8

ingredients

300 ml heavy cream
1 tablespoon powdered sugar icing (see note)
¹⁄₂ teaspoon ground cardamom
3 mandarin oranges, unpeeled
6 eggs
2 cups almond meal
1 cup caster sugar
1 teaspoon baking powder (see note)
1 teaspoon vanilla essence
¹⁄₂ cup caster sugar, extra
¹⁄₄ cup mandarin juice (fresh)
¹⁄₄ cup water
ground cardamom, extra, to serve
melted butter, to grease

directions

Combine the cream, icing sugar and cardamom in a small bowl. Cover with plastic wrap and place in the fridge.
Place mandarins in a saucepan. Cover with cold water. Bring to the boil over high heat. Drain. Repeat 2 more times. Set aside to cool. Quarter, leaving peel intact. Remove and discard any seeds.
Preheat oven to 160°C Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.
Place the mandarin in the bowl of a food processor. Process until smooth. With the motor running, add the eggs, 1 at a time, until combined. Add the almond meal, caster sugar, baking powder and vanilla. Process until just combined. Pour mixture into the prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
Meanwhile, combine the extra sugar, mandarin juice and water in a small saucepan over low heat and stir until the sugar dissolves. Simmer for 5 minutes or until the syrup thickens slightly.
Pour three-quarters of the hot syrup over the cake. Set aside for 20 minutes to cool slightly. Transfer to a serving plate. Cut the cake into slices. Divide among serving plates and drizzle over the remaining syrup. Top with a dollop of the cream mixture and sprinkle with extra cardamom to serve.

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RECIPE SUBMITTED BY

Jamilahs_Kitchen

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