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Ingredients
- 3 large or 5 medium mandarins
- 4 large eggs
- ¾ cup (185 g/6 oz) sugar
- 1 teaspoon baking powder
- 200 g (6½ oz) ground almonds
Method
1. Put the mandarins in a pan, cover with water and boil for 45 minutes. Leave to cool.
2. Preheat the oven to moderate 180°C (350°F/Gas 4). Grease and flour a 20 cm (8 inch) diameter springform cake tin.
3. Using a plate to catch any juices, cut the mandarins in half and discard the seeds. Purée the flesh, juice and skin in a blender or food processor. You should have just over 1 cup (250 ml/8 fl oz) of pulp.
4. Beat the eggs and sugar until thick. Add the baking powder, almonds and mandarin pulp. Mix well and spoon into the tin. Bake for 1–1¼ hours. The cake will be moist and will drop slightly in the centre. Cool in the tin.
