Flourless Mandarin and Blueberry Cake
 
 
Ingredients
  • 200g whole mandarins (to make 200g puree)
  • 6eggs
  • 250g caster (superfine) sugar
  • 1⅓ tsp baking powder
  • 250g almond meal
  • ¾ - 1 cup frozen blueberries
Method
  1. 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.
  2. Boil the mandarins until they are completely soft and squishy, about 1 - 2 hours.
  3. 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.
  4. 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.
  5. In a large bowl, whisk together the eggs and sugar until very well combined. Whisk in 200g of cool mandarin puree.
  6. Whisk in the baking powder and the almond meal until clear.
  7. Pour the batter into the tin and scatter over as many blueberries as you like.
  8. 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.
  9. Optionally, serve with a little whipped cream. Serves 10 - 12. Keep refrigerated.
  10. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2016/02/23/flourless-mandarin-almond-and-blueberry-cake/