The glorious bright orange of mandarins hanging from trees in huge clusters is a wonderful sight at this time of year. It makes me want to plant more citrus trees! It’s not hard to eat a bag in a sitting, they are so sweet and delicious and full of goodness. This cake/pudding is a great way to use this beautiful fruit. Greek or coconut yoghurt are perfect dolloped on top.
GLUTEN-FREE MANDARIN, ALMOND & DATE CAKE RECIPE
Serves 8
Ingredients
5 seedless mandarins - 3 peeled, 2 whole
175g butter
175g caster sugar
3 eggs
2 cups almond meal
2 tsp baking powder
½ cup chopped dried dates
Extra mandarin wedges to serve
Greek yoghurt to serve
1. Preheat an oven to 180C. Line a 23cm tin with baking paper.
2. Chop the 5 mandarins roughly. Place them into a kitchen processor and blitz until well chopped.
3. Cream the butter and sugar until light and pale. Add the eggs one at a time mixing well. Fold through the almond meal, baking powder dates and one cup of mandarin pulp. Spoon the mixture into your tin and spread evenly. Bake for 50 minutes until spongy to touch in the middle. Remove and cool in the tin.
4. Serve decorated with mandarin wedges and a dollop of Greek yoghurt.
