Mandarin, almond and blueberry cake
Yesterday was a lovely rainy cooking day. My mandarin tree is laden. I actually have to be honest I nearly broke up with orange almond cake. It drove my nuts how it seemed to be the only gluten free cake available everrrr. And often it was days old and I’m sure Claudia Roden would have cried if she’d seen some of the horrible dried up versions I’ve been served.
Anyway I’ve not reinvented the wheel just added some blueberries to the cake subbed mandarins for oranges and infused some rosemary into the syrup.
I did serve it with roasted pears and of course and big fat dollop of @tilbarealdairy cream.
Ingredients
8 small mandarins or 2 navel oranges
5 eggs 1 cup coconut sugar or whatever sugar you want
2 1/2 cups almond meal
1 teaspoon baking powder
60g blueberries
Syrup
1/2 coconut sugar
Few sprigs rosemary
1 cup mandarin or orange water reserved from cooking your fruit
Method
Preheat oven 180c.
Line a 24cm springform pan.
Put mandarins or oranges into pan cover with water, bring to boil, lower heat and simmer, covered for 1 hour or until soft.
Set aside 2 halved mandarins for the syrup.
Drain the citrus reserving 1 cup water for syrup.
Allow fruit to cool then blend until smooth.
Beat eggs and sugar until thick and pale. A
dd puréed fruit, almond meal and baking powder. Fold gently to combine.
Pour into prepared tin. Top with blueberries bake for 1 hour.
Cool in tin.
To make syrup
Place remaining mandarins, sugar, rosemary and syrup into pan stir until sugar dissolves then boil until reduced by half pour over cake.
Serve with cream.
