Recipe: Mandarin and almond cake with cinnamon syrup
- 300g (2 large) mandarins, skin on, quartered, seeds removed 1 3/4 cups caster sugar 2 cinnamon sticks 125g butter, softened 3 eggs 1 1/2 cups almond meal (ground almonds) 1/3 cup gluten-free cornflour (see note) Double cream, to serve
- Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper. Combine mandarin, 1 cup sugar, cinnamon and 13/4 cups cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves.
- Bring to the boil. Boil, covered, for 15 minutes or until mandarin skin is tender. Remove mandarin with a slotted spoon. Process mandarin until almost smooth. Cool. Reserve syrup. Meanwhile, using an electric mixer, beat butter and remaining sugar until pale and creamy.
- Add eggs, 1 at a time, beating well after each addition. Stir in almond meal, cornflour and mandarin purée. Pour mixture into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted in the centre of the cake comes out clean. Meanwhile, place reserved syrup in a small saucepan. Place over medium heat. Cook for 5 to 7 minutes or until slightly thickened.
- Cool cake in pan for 5 minutes. Transfer to a wire rack over a baking tray. Pour half the syrup over cake. Serve cake warm with cream and drizzled with remaining syrup.
Number of servings (yield): 4
Meal type: breakfast
Culinary tradition: USA (General)