Gluten Free Mandarin Almond Syrup Cake Recipes

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GLUTEN FREE MANDARIN & ALMOND SYRUP CAKE



Gluten Free Mandarin & Almond Syrup Cake image

Make and share this Gluten Free Mandarin & Almond Syrup Cake recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories     Dessert

Time 30m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 14

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

Steps:

  • Combine the cream, icing sugar and cardamom in a small bowl. Cover with plastic wrap and place in the fridge.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 486.6, Fat 29.2, SaturatedFat 10.6, Cholesterol 190.4, Sodium 114.4, Carbohydrate 49.4, Fiber 3.5, Sugar 42.9, Protein 10.8

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