Full Recipe in Details
4 Delite Mandarins
6 regular eggs
3/4 cup brown sugar
2 cups almond meal
Caramelised mandarin segments or jam
Place the whole mandarins into a saucepan.
Cover with water and bring to a gentle boil.
Reduce heat and simmer for 1 hour, careful not to let the water
Cool completely before splitting open to remove the seeds.
Using a hand-held blender, purée.
Preheat oven to 160°C. Line a 22cm cake tin with baking paper.
Using an electric mixer, beat the eggs and sugar on a medium high
speed for 8 minutes or until the mixture is thick, pale and tripled in volume.
Add the purée and almond meal and fold gently with a large metal
spoon until just combined.
Spoon the mixture into the prepared tin. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
Set aside for 15 minutes to cool before serving.
To serve, slice a wedge of cake, top with tahini cream, dollop of
mandarin jam and drizzle with mandarin syrup.