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Mandarin and almond cake with cinnamon syrup

  • 0:35 Prep
  • 1:10 Cook
  • 12 Servings


  • 300g (2 large) mandarins, skin on, quartered, seeds removed
  • 1 3/4 cups caster sugar
  • 2 cinnamon sticks
  • 125g butter, softened
  • 3 eggs
  • 1 1/2 cups almond meal (ground almonds)
  • 1/3 cup gluten-free cornflour (see note)
  • Double cream, to serve


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.
  • 2
    Combine mandarin, 1 cup sugar, cinnamon and 13/4 cups cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Bring to the boil. Boil, covered, for 15 minutes or until mandarin skin is tender. Remove mandarin with a slotted spoon. Process mandarin until almost smooth. Cool. Reserve syrup.
  • 3
    Meanwhile, using an electric mixer, beat butter and remaining sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in almond meal, cornflour and mandarin purée. Pour mixture into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted in the centre of the cake comes out clean.
  • 4
    Meanwhile, place reserved syrup in a small saucepan. Place over medium heat. Cook for 5 to 7 minutes or until slightly thickened.
  • 5
    Cool cake in pan for 5 minutes. Transfer to a wire rack over a baking tray. Pour half the syrup over cake. Serve cake warm with cream and drizzled with remaining syrup.

Source: taste.com.au


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