Flourless Mandarin And Blueberry Cake Food

FLOURLESS MANDARIN AND BLUEBERRY CAKE

Steps:

• 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!

FLOURLESS MANDARIN CAKE

Steps:

• Cut mandarins in half lenghtways (skin on). Remove pips and place cut side up in a microwave dish and add 3/4 cup water. Cover and microwave on high 15 minutes (or boil 25 minutes) & drain.
• In a food processor blend sugar and mandarins to a paste and leave to cool.
• Add eggs and mix, then add almond meal and baking powder and mix well. Line a shallow 20 cm cake tin with baking paper and pour in the batter, smooth the top.
• Bake at 180c for about 50 minutes, until firm in the centre. Cool in the tin before turning out.
• Serve warm or cool, with thickened cream and additional mandarine segments.for decoration.

WHOLE ORANGE CAKE - FLOURLESS

Steps:

• Boil 10 minutes: Place oranges in a pot and cover with cold water. Bring to the boil over medium high heat. Boil for 10 minutes and drain.
• Repeat x 2: Put oranges back in the pot, cover with cold water and boil again for 10 minutes. Drain, then repeat once more (ie. boil oranges 3 x 10 minutes). Shortcut: Boil 40 minutes without draining, keeping an eye on water level. (Note 4)
• Chop: Rinse oranges, then cool slightly so you can handle them. Slice into 1cm / 1/4" slices then dice, removing any seeds. Cool completely.
• Preheat oven: Preheat oven to 160°C/320°F (140°C fan). Grease and line a 23cm/9" cake pan with baking/parchment paper. (Note 5)
• Blitz oranges: Place chopped oranges in a food processor (Note 6). Blitz on high for 4 x 10 second bursts, scraping down the sides in between, until it's pureed into a marmalade consistency with only a few visible bits of rind remaining. It does not need to be completely smooth.
• Blitz in remaining ingredients: Add almond meal, eggs, baking powder and sugar. Blitz for 5 - 10 seconds on high until combined.
• Bake 60 minutes: Pour into prepared cake pans. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean.
• Cool: Cool fully in cake pan. Unless using loose base pan, cover surface with baking paper to help you turn it out (cake is sticky so may stick to your hand and tear surface otherwise.)
• Serve: Decorate as desired - I used slices of fresh oranges, rind strips and sprigs of flowers. A dusting of icing sugar / powdered sugar is also lovely. Cut, then serve! See Note 7 for suggestions.