Gluten Free Mandarin Almond Syrup Cake Food
GLUTEN FREE MANDARIN & ALMOND SYRUP CAKE
Make and share this Gluten Free Mandarin & Almond Syrup Cake recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Dessert
Time 30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the cream, icing sugar and cardamom in a small bowl. Cover with plastic wrap and place in the fridge.
- Place mandarins in a saucepan. Cover with cold water. Bring to the boil over high heat. Drain. Repeat 2 more times. Set aside to cool. Quarter, leaving peel intact. Remove and discard any seeds.
- Preheat oven to 160°C Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.
- Place the mandarin in the bowl of a food processor. Process until smooth. With the motor running, add the eggs, 1 at a time, until combined. Add the almond meal, caster sugar, baking powder and vanilla. Process until just combined. Pour mixture into the prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
- Meanwhile, combine the extra sugar, mandarin juice and water in a small saucepan over low heat and stir until the sugar dissolves. Simmer for 5 minutes or until the syrup thickens slightly.
- Pour three-quarters of the hot syrup over the cake. Set aside for 20 minutes to cool slightly. Transfer to a serving plate. Cut the cake into slices. Divide among serving plates and drizzle over the remaining syrup. Top with a dollop of the cream mixture and sprinkle with extra cardamom to serve.
Nutrition Facts : Calories 486.6, Fat 29.2, SaturatedFat 10.6, Cholesterol 190.4, Sodium 114.4, Carbohydrate 49.4, Fiber 3.5, Sugar 42.9, Protein 10.8
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- Place whole mandarins in a large saucepan and cover with plenty of cold water. Cover with a lid and boil gently for about 1 hour (this softens the fruit and also gets rid of some of the bitter taste from the skins). Drain and allow mandarins to cool slightly.
- Preheat oven to 180°C/355 Fahrenheit. Grease and line a 21cm round springform cake tin with baking paper.
- Remove the stem of the mandarins, then cut in half and remove any pips. Place fruit (skin, pith, flesh and all) in a food processor or blender and blitz until smooth. Add all other cake ingredients and blitz until well combined.
- Pour into prepared cake tin and bake for 1 hour or until a skewer inserted in the middle of the cake comes out clean. Cover cake with tinfoil halfway through cooking time to avoid the top browning too much.
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