Mandarin and Almond Cake

This moist gluten-free cake is so delicious, it needs no additions or fancy icings. If mandarins are not in season, substitute two oranges instead.

Serves: 8-10
Time: 2 hours


    • 4 mandarins (or 2 oranges)
    • 250g sugar
    • 1 teaspoon baking powder
    • 5 eggs
    • 250g ground almonds



Place mandarins into a saucepan, cover with water and bring to a boil. Place lid on saucepan and simmer for 30 minutes (if using oranges, cook them for 45 minutes).

Let cool in their liquid. Cut fruit open and remove the pips. Place flesh and skin into a blender and puree until smooth, adding a small amount of the cooking liquid if necessary (use as little as possible).

Beat eggs and sugar until thick and fluffy. Gently fold in pureed mandarins (or orange), ground almonds and baking powder. Pour mixture into a 23 cm non-stick cake tin that has been greased and lined with baking paper.

Cook in a moderate oven (180ºC) for 1 hour. Cool in tin.

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