FLOURLESS MANDARIN CAKE
Servings: 8-10
Ingredients
4 small whole seedless mandarins
6 eggs
50g unsalted butter, melted and cooled
2⁄3 cup instant polenta
1 cup almond flour
1 1⁄2 cups caster sugar
1 tsp baking powder
1 tsp NOMU Vanilla Essence
1⁄2 cup fresh mandarin juice
1⁄3 cup flaked almonds, toasted
Directions
Preheat oven to 160°C and grease and line a 20cm springform cake tin.
Place the whole mandarins in a saucepan and cover with water. Bring to a boil over high heat and cook for 1 hour or until soft. Drain, and allow to cool slightly.
Place the mandarins in a food processor. Add the eggs, butter, polenta, almond flour, 1 cup sugar, baking powder, and Vanilla Essence, and process until smooth.
Pour into the prepared tin and bake for 45 minutes. Allow to cool slightly before turning out onto a wire rack.
Place the mandarin juice and remaining 1/2 cup sugar in a small saucepan over medium heat. Bring to a boil and simmer for 2–3 minutes or until slightly reduced and syrupy.
Pour the syrup over the warm cake and allow to soak for 10 minutes. Sprinkle with the almonds to serve.
Ingredients
4 small whole seedless mandarins
6 eggs
50g unsalted butter, melted and cooled
2⁄3 cup instant polenta
1 cup almond flour
1 1⁄2 cups caster sugar
1 tsp baking powder
1 tsp NOMU Vanilla Essence
1⁄2 cup fresh mandarin juice
1⁄3 cup flaked almonds, toasted
Directions
Preheat oven to 160°C and grease and line a 20cm springform cake tin.
Place the whole mandarins in a saucepan and cover with water. Bring to a boil over high heat and cook for 1 hour or until soft. Drain, and allow to cool slightly.
Place the mandarins in a food processor. Add the eggs, butter, polenta, almond flour, 1 cup sugar, baking powder, and Vanilla Essence, and process until smooth.
Pour into the prepared tin and bake for 45 minutes. Allow to cool slightly before turning out onto a wire rack.
Place the mandarin juice and remaining 1/2 cup sugar in a small saucepan over medium heat. Bring to a boil and simmer for 2–3 minutes or until slightly reduced and syrupy.
Pour the syrup over the warm cake and allow to soak for 10 minutes. Sprinkle with the almonds to serve.
Ingredients
4 small whole seedless mandarins
6 eggs
50g unsalted butter, melted and cooled
2⁄3 cup instant polenta
1 cup almond flour
1 1⁄2 cups caster sugar
1 tsp baking powder
1 tsp NOMU Vanilla Essence
1⁄2 cup fresh mandarin juice
1⁄3 cup flaked almonds, toasted
Directions
Preheat oven to 160°C and grease and line a 20cm springform cake tin.
Place the whole mandarins in a saucepan and cover with water. Bring to a boil over high heat and cook for 1 hour or until soft. Drain, and allow to cool slightly.
Place the mandarins in a food processor. Add the eggs, butter, polenta, almond flour, 1 cup sugar, baking powder, and Vanilla Essence, and process until smooth.
Pour into the prepared tin and bake for 45 minutes. Allow to cool slightly before turning out onto a wire rack.
Place the mandarin juice and remaining 1/2 cup sugar in a small saucepan over medium heat. Bring to a boil and simmer for 2–3 minutes or until slightly reduced and syrupy.
Pour the syrup over the warm cake and allow to soak for 10 minutes. Sprinkle with the almonds to serve.
Ingredients
4 small whole seedless mandarins
6 eggs
50g unsalted butter, melted and cooled
2⁄3 cup instant polenta
1 cup almond flour
1 1⁄2 cups caster sugar
1 tsp baking powder
1 tsp NOMU Vanilla Essence
1⁄2 cup fresh mandarin juice
1⁄3 cup flaked almonds, toasted
Directions
Preheat oven to 160°C and grease and line a 20cm springform cake tin.
Place the whole mandarins in a saucepan and cover with water. Bring to a boil over high heat and cook for 1 hour or until soft. Drain, and allow to cool slightly.
Place the mandarins in a food processor. Add the eggs, butter, polenta, almond flour, 1 cup sugar, baking powder, and Vanilla Essence, and process until smooth.
Pour into the prepared tin and bake for 45 minutes. Allow to cool slightly before turning out onto a wire rack.
Place the mandarin juice and remaining 1/2 cup sugar in a small saucepan over medium heat. Bring to a boil and simmer for 2–3 minutes or until slightly reduced and syrupy.
Pour the syrup over the warm cake and allow to soak for 10 minutes. Sprinkle with the almonds to serve.
