Rated 5 out of 5 based on 2 votes
- 1 x large orange
- 5 x medium mandarins
- 5 x eggs
- 250 g ground almonds
- 220 g sugar
- 1 tspn baking powder
Scrub skins of the orange and mandarins to remove wax coating. Grease a 22cm spring-form cake tin & line the base with baking paper.
Put the whole orange and mandarins in a saucepan, cover with water and boil for 1 hour. Remove from the water and set aside to cool.
Preheat the oven to 180*C. Using a plate to catch any juice, cut the cooled orange and mandarins into quarters. Remove any seeds and discard the peel of 3-4 of the mandarins (how much you discard will depend on your mandarins and your taste; the more rind left on, the more bitter the cake).
Blend the orange and the mandarin quarters, in a food processor until they turn to a pulp.
Beat the eggs in a large bowl until light and fluffy. Add the citrus pulp and any reserved juice, almonds, sugar and baking powder. Mix thoroughly and pour into the prepared tin.
Bake for 1 hour or until the cake is firm to the touch and lightly golden. Cool in the tin before turning out onto a wire rack. Dust with icing sugar to serve.
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that looks beautiful Amy!