Gluten Free Mandarin & Almond Syrup Cake

Total Time
30mins
Prep 15 mins
Cook 15 mins

Found on the web. Posting here for safe keeping.

Ingredients Nutrition

Directions

  1. Combine the cream, icing sugar and cardamom in a small bowl. Cover with plastic wrap and place in the fridge.
  2. Place mandarins in a saucepan. Cover with cold water. Bring to the boil over high heat. Drain. Repeat 2 more times. Set aside to cool. Quarter, leaving peel intact. Remove and discard any seeds.
  3. Preheat oven to 160°C Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.
  4. Place the mandarin in the bowl of a food processor. Process until smooth. With the motor running, add the eggs, 1 at a time, until combined. Add the almond meal, caster sugar, baking powder and vanilla. Process until just combined. Pour mixture into the prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
  5. Meanwhile, combine the extra sugar, mandarin juice and water in a small saucepan over low heat and stir until the sugar dissolves. Simmer for 5 minutes or until the syrup thickens slightly.
  6. Pour three-quarters of the hot syrup over the cake. Set aside for 20 minutes to cool slightly. Transfer to a serving plate. Cut the cake into slices. Divide among serving plates and drizzle over the remaining syrup. Top with a dollop of the cream mixture and sprinkle with extra cardamom to serve.