You may remember this flourless orange, almond and mascarpone layer cake I shared with you a few weeks ago?
Well, this is the lazy girl’s version of that cake.
I love this cake made with mandarins (oranges are great too, you can choose your favourite fruit!) and happened to have some puree hanging around in the freezer from a cake order I filled.
So I defrosted it, whisked all the ingredients together in about 5 minutes flat and put the cake in the oven.
Seriously. That’s how easy this is to make. And you only need one bowl, too. Being flourless, this cake is gluten free, and it doesn’t have any dairy either, which means almost anyone can eat it. Who doesn’t want a cake like that in their repertoire?
The berries add a lovely freshness and the cake is so moist! It keeps very well and just gets better with age.
It’s a perfect as an afternoon tea cake, served over tea or coffee with a friend. A generous dollop of double cream on the side doesn’t hurt either. X
- 200g whole mandarins (to make 200g puree)
- 250g caster (superfine) sugar
- 1⅓ tsp baking powder
- 250g almond meal
- ¾ - 1 cup frozen blueberries
- 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!
Adapted from Stephanie Alexander’s The Cook’s Companion.