Gluten Free Mandarin & Almond Syrup Cake

Found on the web. Posting here for safe keeping.

• Ready In: 30 mins
• Serves: 8
• Yields: 1 cake

Ingredients

• 300  ml heavy cream
• 1  tablespoon  powdered sugar icing (see note)
• 1⁄2 teaspoon ground cardamom
• 3  mandarin oranges, unpeeled
• 6  eggs
• 2  cups  almond meal
• 1  cup caster sugar
• 1  teaspoon baking powder (see note)
• 1  teaspoon vanilla essence
• 1⁄2 cup caster sugar, extra
• 1⁄4 cup mandarin juice (fresh)
• 1⁄4 cup water
•  ground cardamom, extra, to serve
•  melted butter, to grease

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.