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Mandarin and almond cakes
Mandarin and almond cakes
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Prep Time:
20 minutes
Cook Time:
125 minutes
Total Time:
145 minutes
Use mandarins in sticky cakes with pistachios and mascarpone.
Ingredients:
  • 2 (300g each) large mandarins
  • 4 eggs (59g each)
  • 255g caster sugar
  • 200g ground almonds
  • 30g fine semolina
  • 4.00 gm baking powder
  • 36.40 gm light olive oil
  • 1 tsp orange blossom water, optional
  • 40g flaked almonds, lightly toasted
  • 175g marmalade
  • 90g honey
  • 50g pistachio kernels, lightly roasted, skins rubbed
  • 300ml double cream or mascarpone
Instructions:
  • In a large saucepan, submerge mandarins in water and cover with a plate. Simmer over low-medium heat for 1 1/2 hours. Remove and let cool. Halve the mandarins, remove any seeds, then puree in a food processor.
  • 1. Preheat your oven to 190°C. Grease 8 x 200ml metal pudding moulds. 2. With an electric mixer, whisk together eggs and 200g sugar until just pale. 3. Sift ground almonds, semolina, baking powder, and 1/2 teaspoon salt over the egg mixture using a fine sieve. 4. Add oil, orange blossom water (if using), pureed mandarins, and almonds. 5. Gently fold everything together to combine evenly.
  • Divide the batter evenly among the moulds, leaving a 5mm gap at the top. Transfer to an oven tray and bake on the bottom shelf for 20-25 minutes, or until beautifully golden and a skewer poked into the center emerges clean. Let the cakes cool in the moulds for 5 minutes before flipping them onto a wire rack to cool completely.
  • Combine the remaining sugar, marmalade, honey, and 1/4 cup water in a small saucepan. Simmer over medium heat for 5 minutes, then transfer the mixture to a small bowl. Dip each cake into the syrup one at a time, making sure to avoid soaking the bases. Place the cakes on a baking paper-lined tray. Add pistachios to the remaining syrup. Top each cake with cream, then garnish with pistachios and drizzle with the remaining syrup. Serve and enjoy your delicious treats.

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