GLUTEN-FREE MANDARIN CAKE
We like to think of our Gluten-free Mandarin Cake as the little black dress of the pantry. After all, it has been said that orange is the new black.
This moist and scented cake is a good one to have on hand because you never know when you might just need it. Equally as delicious for afternoon tea as for a fancy dessert, you can leave it plain, dress it up or add some culinary bling to suit your taste.
Why not make the most of it now while the beautiful, perfumed fruit is plentiful and inexpensive?
We’ve added a few accessory ideas….but we hope you’ll feel inspired to add your own stylish flourishes.
Caren
GLUTEN-FREE MANDARIN CAKE
Serves 8-10
Cake
3 mandarins, weighing approximately 420gm
3 eggs
250 gm caster sugar
75 gm Revenge Gluten-Free Plain Flour
1 teaspoon baking powder
½ teaspoon ground cardamom
200 gm almond meal
Icing sugar for dusting
Caramel Mandarin Syrup, see below, optional
Quark and Ricotta Creams, optional
Preheat oven to 170°C. Grease and line a 27 x 20cm cake tin, or equivalent.
Place the whole mandarins in a saucepan and cover with water. Place a plate on the mandarins to keep them submerged. Bring to the boil then simmer for 30 minutes or until the mandarins are very soft but not breaking up.
Remove from the pan and discard the water.
Set the mandarins aside until cool enough to handle. Break them apart and discard the seeds and the thicker white membranes. Process the mandarins including the skins in a food processor until reduced to pulp. Pour into a measuring jug to cool. 250ml of pulp is required.
Beat the eggs and sugar in an electric mixer for about 5 minutes until pale and thick.
Fold in the flour, baking powder, cardamom and almond meal followed by the 250ml mandarin pulp until evenly distributed.
Pour into the prepared cake tin and bake for 45-50 minutes or until a skewer inserted in the centre of the cake comes out clean.
Transfer tin to a rack for 15 minutes then remove cake from the tin to cool.
Serve plain with a dusting of icing sugar or as a dessert with Caramel Mandarin Syrup and Quark and Ricotta Creams.
The cake will keep well in an airtight container for up to 5 days.
Caramel Mandarin Syrup
6 mandarins
1 orange
60 ml water
225 gm caster sugar
1 teaspoon whole white peppercorns (optional)
Juice the mandarins and orange. You may need to press the mandarin pulp through a sieve to extract all the juice. 125ml of strained juice is required. Discard the solids.
Place the water and sugar in a saucepan over medium heat. Stir only until the sugar has dissolved. Bring to the boil. Continue boiling, brushing down any sugar crystals on the side of the pan with a clean, damp pastry brush, until the syrup becomes a deep caramel colour. Do not stir during this process.
Take off the heat and, being aware of spitting caramel and a hot pan, carefully add the 125ml juice. Stir until smooth, add the peppercorns if using and set aside until cool. Can be refrigerated up to 2 weeks.
Other Serving Accompaniments:
A ‘salad’ of mandarin and orange segments tossed with mint and syrup
Fresh whipped cream and crushed sugared almonds