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Mandarin and almond syrup cake with cardamom cream
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Prep Time:
25 minutes
Cook Time:
85 minutes
Total Time:
110 minutes
Indulge in a Middle Eastern mandarin cake with spiced cream.
Ingredients:
  • 1 x 300ml ctn double cream
  • 12.00 gm icing sugar mixture (see note)
  • 1/2 tsp ground cardamom
  • 3 (about 360g) mandarins, unpeeled
  • 6 eggs
  • 200g (2 cups) almond meal
  • 4.00 gm baking powder ( see note)
  • 4.40 gm vanilla essence
  • 100g (1/2 cup) caster sugar, extra
  • 60ml (1/4 cup) fresh mandarin juice
  • 60ml (1/4 cup) water
  • Ground cardamom, extra, to serve
Instructions:
  • Mix together the cream, icing sugar, and cardamom in a small bowl. Cover with plastic wrap and chill in the fridge.
  • In a saucepan, cover mandarins with cold water and bring to a boil. Drain and repeat 2 more times. Allow mandarins to cool, then quarter them, keeping the peel intact. Remove and discard any seeds.
  • Preheat your oven to 160°C. Grease a round 22cm cake pan with melted butter and line the base and sides with non-stick baking paper.
  • Combine mandarin and eggs in a food processor until smooth. Add almond meal, caster sugar, baking powder, and vanilla. Process until combined. Pour mixture into pan and bake for 1 hour until cooked through.
  • In a small saucepan over low heat, combine the additional sugar, mandarin juice, and water. Stir until the sugar dissolves, then simmer for 5 minutes until the syrup slightly thickens.
  • Pour 3/4 of the hot syrup over the cake and let it cool for 20 minutes. Transfer to a serving plate, slice the cake, and divide among plates. Drizzle with the rest of the syrup, add a dollop of the cream mixture, and sprinkle with extra cardamom before serving.

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