Ingredients
- 9 large unpeeled mandarins
- 250g ground almonds (plus some extra for garnish)
- 250g caster sugar
- 1 tsp baking powder
- 6 eggs
- 2-3 tsp orange flower water
Method
Buy rich, glossy fruit that feels slightly heavy, as this signifies juiciness. Store them at room temperature in a cool place or in the fridge crisper. Peeled segments contribute an aromatic note to fruit salad and a little finely grated zest adds a scented sharpness to piquant strawberries, especially ones sprinkled with kirsch.
Pre-heat oven to 170C. Cover 4 large unpeeled mandarins with water and bring to the boil in a saucepan over medium heat. Reduce heat and simmer, covered, for 30-40 minutes or until very soft. Remove and, when cool enough to handle, halve and remove seeds. er in a large bowl. Beat 6 eggs with an electric mixer until light and fluffy. Add 2 cups processed mandarins and almond mixture to eggs and fold gently until smooth. Grease a 22cm springform cake tin and sprinkle base and sides with 2 tbsp ground almonds. Shake to remove excess.
Process unpeeled mandarins in a food processor until smooth. Mix 250g ground almonds, 250g caster sugar and 1 tsp baking powd
Pour cake batter into tin and bake for 60-70 minutes or until cake is just firm when pressed gently. Cool in cake tin.
Peel 5 large mandarins, cut each into 4 horizontal slices and place in a shallow bowl.Sprinkle with 2-3 tsp orange flower water and turn to coat.
To serve Dust top of cake generously with icing sugar and serve wedges with slices of scented mandarin.
