Grain Free Mandarin Almond Cakes
These nutty little cakes with a hint of mandarin are a fantastic way to use up extra mandarins when they are in season. They are delightful as they are, but they hit the next level when served with warm custard, orange syrup sauce and candied oranges!
Recipe Tester Feedback: “They were divine. I am a bit biased as I have always been a bit partial to flourless orange cake, and these are as good, if not better." - Trish
No: Gluten / Dairy
Contains: Egg / Nuts
Preparation Time 15 minutes
Cooking Time 1 hour 5 minutes
Makes approx. 20 cakes
Can be frozen
You will need:
internal steaming basket
24 hole muffin tin
large mixing bowl
- mandarin - 4, seedless, skin on
- water - 1L, hot
- sugar - 180g, or sweetener of choice, less if preferred
- almonds - 280g, raw
- eggs - 6
- vanilla - 1 tsp, extract
- icing sugar - to serve, optional
- Serving suggestions:
- custard - warm
- orange syrup sauce
- candied orange
- Add the whole mandarins (4) to the internal steaming basket. Fill the bowl with hot water (1L). Set the basket in place. Program 45 minutes / 100C / Speed 2, measuring cap on.
- Set the internal steaming basket aside to cool slightly.
- Preheat the oven to 180C. Line a 24 hole muffin tin with paper cases.
- To the clean, dry bowl, add the sugar (180g) and almonds (280g). Blitz Speed 9 / 30 seconds. Set aside in a large mixing bowl.
- Deseed the cooked and cooled mandarins, then add them to the bowl with the skin still on. Blitz Speed 8 / 5 seconds. Scrape down sides.
- Insert the whisk attachment. Add the almond mixture, eggs (6) and vanilla extract (1 tsp) to the bowl. Program 3 minutes / Speed 4. Keep an eye on this to make sure that the measuring cap does not come off.
- Pour the mixture into prepared muffin tins until they are 3/4 full.
- Bake for 20 minutes or until the cakes are cooked through.
- Serve warm or completely cooled with a light dusting of icing sugar.