My girlfriend, Claire, gave me this recipe which is the only recipe I know of that makes good use of mandarins. It’s a really delicious winter dessert – especially after a light dinner like soup.
- 4 medium mandarins
- 6 beaten eggs
- 1/2 Cup maple syrup (not imitation – buy the real stuff!!)
- 2 Cups ground almonds
- 3 Tsp baking powder.
Wash mandarins and place them in a medium saucepan. Cover with water and boil for 2 hours. Preheat the oven to 190C. Drain the mandarins and let cool, then remove the peel and seeds. Process the mandarin pulp in a food processor until it forms a smooth mixture.
While the mandarins are cooking, oil a 20cm spring form tin and line the base with baking paper.
Beat the maple syrup and eggs together in a large bowl until it forms a thick syrup. Add the mandarins, almonds and baking powder and mix well.
Pour the cake mixture (it will be very runny) into the cake tin and bake for about 40 minutes until the top is slightly browned. Be sure to loosen the side of the cake from around the side of the cake tin with a spatula before removing it.
When it has cooled slightly, sprinkle the top with icing sugar and serve warm with some thickened or whipped cream.