Monday, November 07, 2005
Mandarin Cake
from George, via Kris
3 mandarins
250gm (1 cup) caster sugar
6 eggs
230gm (2 cups) ground almonds
Bring mandarins to the boil in a saucepan and simmer them for 2 hours - keep them covered with water at all times. Drain them and then let them cool. Then split them open, remove any seeds and then puree them - skins and flesh in a food processor.
Preheat oven to 160oC
Whisk sugar and eggs until combined, add almonds and mandarin puree and stir thoroughly.
Pour mixture into well greased 24cm (9 inch) springform cake tin and bake for 1 hour 10 min, or until the cake is set in the middle and springs back when touched and comes away from the edge of the tin. (I usually line the base of the tin with baking paper)
Remove from oven and allow to cool in the tin.
Can add 2 tablespoons of poppyseeds to the mix for a change.
3 mandarins
250gm (1 cup) caster sugar
6 eggs
230gm (2 cups) ground almonds
Bring mandarins to the boil in a saucepan and simmer them for 2 hours - keep them covered with water at all times. Drain them and then let them cool. Then split them open, remove any seeds and then puree them - skins and flesh in a food processor.
Preheat oven to 160oC
Whisk sugar and eggs until combined, add almonds and mandarin puree and stir thoroughly.
Pour mixture into well greased 24cm (9 inch) springform cake tin and bake for 1 hour 10 min, or until the cake is set in the middle and springs back when touched and comes away from the edge of the tin. (I usually line the base of the tin with baking paper)
Remove from oven and allow to cool in the tin.
Can add 2 tablespoons of poppyseeds to the mix for a change.
# posted by Janet : 2:38 AM
