Flourless Mandarin And Blueberry Cake Recipes
FLOURLESS MANDARIN CAKE
I found this on the A.B.C. website whilst looking for Mandarin recipes ( I had a few to use up) So with that said I have not tried this, but know, thanks to ** Jubes** a regular on Zaar that there are a lot of people on zaar looking for flourless recipes! So I thought I would post it for anyone interested.
Provided by Tisme
Categories Citrus
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut mandarins in half lenghtways (skin on). Remove pips and place cut side up in a microwave dish and add 3/4 cup water. Cover and microwave on high 15 minutes (or boil 25 minutes) & drain.
- In a food processor blend sugar and mandarins to a paste and leave to cool.
- Add eggs and mix, then add almond meal and baking powder and mix well. Line a shallow 20 cm cake tin with baking paper and pour in the batter, smooth the top.
- Bake at 180c for about 50 minutes, until firm in the centre. Cool in the tin before turning out.
- Serve warm or cool, with thickened cream and additional mandarine segments.for decoration.
FLOURLESS MANDARIN AND BLUEBERRY CAKE
Number Of Ingredients 6
Steps:
- The first this you need to do is make a mandarin puree. Put the mandarins, whole, in a medium saucepan and cover with water. Place a circle of baking paper on the surface of the water to keep the mandarins submerged. Place the lid on the pot and place over a high heat.
- Boil the mandarins until they are completely soft and squishy, about 1 - 2 hours.
- Immediately remove the mandarins from the water and place in a blender or food processor along with 3 tbsp of the water and puree until completely smooth. Allow this to cool completely. Keep stored in the fridge.
- To make the cake, preheat the oven to 150 C (300 F) and line the base of a 9 inch springform tin with baking paper.
- In a large bowl, whisk together the eggs and sugar until very well combined. Whisk in 200g of cool mandarin puree.
- Whisk in the baking powder and the almond meal until clear.
- Pour the batter into the tin and scatter over as many blueberries as you like.
- Bake for 40 - 50 minutes, until the cake is lightly golden and springs back when touched in the middle. Allow to cool completely and remove from the tin.
- Optionally, serve with a little whipped cream. Serves 10 - 12. Keep refrigerated.
- Happy baking!
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