Mandarin And Almond Tea Cake

Mandarin And Almond Tea Cake

Indulge in the irresistible flavours of our Mandarin Almond Cake, crafted with whole mandarins for a burst of citrusy goodness in every bite. This moist and decadent dessert is made with almond meal for a delightful texture, perfect for any occasion.

CHEF

Hoda Hannaway

James Tobin

cuisine

Middle Eastern

social

Hoda Hannaway

James Tobin

cooperated brands

Delite Mandarins

Mandarin And Almond Tea Cake

Mandarin And Almond Tea Cake

Full Recipe In details

Ingredients

  • 4 Delite Mandarins
  • 6 regular eggs
  • 3/4 cup brown sugar
  • 2 cups almond meal
  • Tahini Cream
  • Caramelised mandarin segments or jam
  • Mandarin syrup

Methods

  • Place the whole mandarins into a saucepan.
  • Cover with water and bring to a gentle boil.
  • Reduce heat and simmer for 1 hour, careful not to let the water
  • evaporate.
  • Cool completely before splitting open to remove the seeds.
  • Using a hand-held blender, purée.
  • Preheat oven to 160°C. Line a 22cm cake tin with baking paper.
  • Using an electric mixer, beat the eggs and sugar on a medium high
  • speed for 8 minutes or until the mixture is thick, pale and tripled in volume.
  • Add the purée and almond meal and fold gently with a large metal
  • spoon until just combined.
  • Spoon the mixture into the prepared tin. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
  • Set aside for 15 minutes to cool before serving.
  • To serve, slice a wedge of cake, top with tahini cream, dollop of mandarin jam and drizzle with mandarin syrup.

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