Carol's Mandarin Cake made use of an abundance of Mandarins.
• 350g mandarins, skin on, quartered, seeds removed
• 1 3/4 cups caster sugar
• 3 fat cinnamon sticks
• 125g butter, softened
• 3 eggs
• 1 1/2 cups almond meal (ground almonds)
• 1/3 cup gluten-free cornflour (made from maize not wheat)
• Extra thin slices of mandarin for decoration
• 2 tsp orange flower water for syrup
• Double cream to serve.
1. Preheat oven tp 180 degrees C/160 degrees C fan-forced. Grease a 6cm deep, 20cm(base) round cake pan. Line base and side with baking paper.
2. Combine mandarin, 1 cup sugar, cinnamon and 1 3/4 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.
3. 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 puree. 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.
4. Meanwhile, place mandarin slices (seeds removed - a bit tricky!), reserved syrup and orange flower water in a small saucepan. Place over medium heat. Cook gently for 5 to 7 minutes or until slightly thickened. Take the mandarin slices out of the thickened syrup if the cake isn't ready and put them to one side. If left in the syrup they start to fall to pieces when you go to place them on the cake. Can't have that if you want the cake to look 'beautiful'!
5. Cool cake in pan for 5 minutes. Transfer to a wire rack over a baking tray. Place mandarin slices on cake and brush/pour syrup over the cake. Yummy like this and also yummy serve cake with cream drizzled with a little syrup.