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Mandarin and almond cake with cinnamon syrup
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Prep Time:
35 minutes
Cook Time:
70 minutes
Total Time:
105 minutes
Elevate your baking with this flavorful and aromatic spice!
Ingredients:
  • Double cream, to serve
  • 300g (2 large) mandarins, skin on, quartered, seeds removed
  • 376.25 gm caster sugar
  • 2 cinnamon sticks
  • 125g butter, softened
  • 3 eggs
  • 150.00 gm almond meal (ground almonds)
  • 42.90 gm gluten-free cornflour (see note)
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 20cm round cake pan with a 6cm depth and line the base and sides with baking paper.
  • In a saucepan over medium heat, combine mandarin, 1 cup sugar, cinnamon, and 1 3/4 cups cold water. Stir and cook for 5 minutes until the sugar dissolves. Then bring to a boil, cover, and simmer for 15 minutes until the mandarin skin is tender. Using a slotted spoon, remove the mandarin. Process it until almost smooth. Let it cool and remember to reserve the syrup.
  • In a separate bowl, use an electric mixer to whip the butter and remaining sugar until light and fluffy. Slowly add eggs one at a time, mixing thoroughly after each addition. Gently fold in almond meal, cornflour, and mandarin purée. Transfer the batter into the already greased pan. Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
  • Place the reserved syrup in a small saucepan over medium heat and cook for 5 to 7 minutes, or until it slightly thickens.
  • Allow the cake to cool in the pan for 5 minutes, then transfer it to a wire rack set over a baking tray. Pour half of the syrup over the cake. Serve the warm cake with cream and drizzle the remaining syrup over the top.

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