Flourless Mandarin Cake Food

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.

GUILTLESS WARM FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Place 8 (4-ounce) ramekins or custard cups on a large baking sheet. Spray with cooking spray and set aside.
• Combine chocolate, orange zest and vanilla extract in a medium bowl over hot boiling water. Whisk until chocolate is completely melted.
• Puree bananas, sweet potato and honey until smooth.
• Remove the melted chocolate from heat and fold over banana puree and 1 whole egg. Mix well.
• Whip the egg whites until soft peak.
• Slowly fold egg whites into chocolate mixture.
• Spoon mix into ramekins, filling them almost to the top.
• Bake for approximately 6 to 7 minutes, remove and serve. Warm center of the chocolate should be soft.

MANDARIN CAKE # 2

Steps:

• Put the mandarins in a medium saucepan and cover with water. Bring to the boil and simmer for 2 hours, adding water when necessary to keep the mandarins covered at all times.(Microwave option as a foot note)
• Preheat the oven to 160°C.
• Drain the mandarins and cool them to room temperature. Once cooled, split them open with your hands and remove any seeds. Puree the mandarins, including the skins, in a food processor. Add the sugar and eggs and mix together until combined. Add the ground almonds to the mandarin purée and stir thoroughly.
• Pour the mixture into a well-greased 24cm (9 inch) springform cake tin and bake for 1 hour 10 minutes, or until the cake looks set in the middle, springs back when touched and comes away from the edges. Remove from the oven and allow to cool in the tin.
• While the cake is cooling, put the extra sugar in a saucepan with 60 ml (1/4 cup) of water over a low heat and stir until the sugar dissolves. Add the orange zest and boil the mixture until it just starts to caramelise. Lift the zest out with a fork and cool it on a plate.
• Serve the cake with caramelised citrus zest and a sprinkling of icing sugar.
• FOOT NOTE: Option for microwave method for mandarin's ~ Cut the 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 & drain.

MANDARIN CAKE

Steps:

• Preheat oven to 350°F
• Mix together yellow cake mix, mandarin oranges and their juice, applesauce, and 4 egg whites.
• Pour mix in a 9 x 13 pan sprayed with PAM or nonstick spray and bake for 30 minutes.
• Meanwhile mix together cool whip, crushed pineapple and vanilla pudding.
• Once cake has finished and cooled, use pineapple frosting to coat the top of the cake. Refrigerate until ready to serve.