A few weeks ago I was running around in the Watkins Mandarin Orchard picking mandarins to my heart’s content! You can see the post of me frolicking around the orchards here.
Whilst I was in the orchards I managed to pick two buckets of delicious mandarins so I had to find some way of using them all up!
This flourless mandarin & almond cake is one of my absolute favourites because it’s very easy to make and full of good proteins! The only downside to this recipe is that it typically has quite a lot of sugar. I’ve altered the recipe to use healthier ‘sugar’ options so there is no reason you can’t eat this for breakfast, afternoon tea or dessert!
So let’s get baking!
2 Cups Almond Meal
1 tsp Baking Powder
1 Cup Coconut Sugar
1/4 Cup Agave Nectar (you can pick this up at your local health food store).
Coconut oil or some other oil to grease the muffin tins.
Sifted Icing Sugar for dusting
Violas (edible flowers) for decoration – Optional but gee whiz it makes the cakes look pretty!
Candied Mandarin Peel Ingredients
250g Mandarin Peels
1/2 Cup Agave Nectar
1/2 Cup Water
Cream Cheese Frosting Ingredients
1 Cup Sifted Icing Sugar (or Powdered Coconut Sugar)
1 Tablespoons Butter
1 Teaspoon Lemon Juice
Just mix these all up together – it’s that simple!
1. Preheat your oven to 160 degrees celsius (320 degrees fahrenheit).
Place your four mandarins in a big pot of boiling water. Pop on a lid and let the water simmer for about an hour. Keep an eye on the mandarins to make sure they are covered with water the whole time.
2. While you oranges are bobbing away, you can make your super simple cake base.
Add your almond meal, baking powder, coconut sugar and agave nectar into a medium sized mixing bowl.
3. Now back to your mandarins – once they have finished cooking they should be nice and mushy! Give them a quick blend (peels and all) until they reach a relatively smooth consistency. When they have cooled down, pour the mandarin puree into the cake mix.
4. Add in your eggs to the cake mixture and give it all a good stir (you don’t have to be too gentle like a normal flour based cake mix).
5. Grease the muffin tins with an oil of your choice (coconut, sunflower, olive) and spoon in the mixture until the pan is about 3/4 full. Tap the muffin tin against the bench to get out any air bubbles.
6. Bake the cakes for 30 mins or until a skewer comes out clean – this might vary depending on how large your muffin tins are (I may have got side tracked and my poor little cakes got a little too baked!).
7. While the cakes are baking then you can start on the candied mandarin peels. Cut the peel up into long strips or tear them little pieces and pop them in a pot of boiling water.
8. Once the water starts to boil, empty out the water and boil them again in some fresh water. Repeat this process again (so that’s three boils in total) – this takes away the bitterness out of the peels.
9. Once the peels have cooled down, run your knife against the pith of the mandarins (the white stuff) as this part isn’t so tasty! You can do this pre or post boil but I find it slides off easier post boil!
10. Put peels back into the saucepan with the agave nectar and water. Let the peels barely simmer away for about 20 minutes or until the water has dried up.
11. Set the mandarin peels on some baking paper on a wire rack and let them cool for up to 24 hours.
12. And now the fun starts! Pick one option for eating your delicious cakes!
Option 1: Eat them like they are!
Option 2: Dust the cakes with icing sugar and add on the candied orange peel and violas.
Option 3: Slather them in cream cheese frosting and pop on the candied orange peel and violas.
Hope you enjoyed the post and give this tasty recipe a go!