The marmalade syrup with this cake is like a gift with purchase. You get a superb, flourless citrus cake topped with shiny, sticky peel and a jar of the BEST mandarin marmalade to go with it. Don’t forget to use the leftovers on hot buttered toast. ~Jacqui
4 thin-skinned mandarins (about 480 g/1 lb 1 oz in total)
300 g (1¹⁄³ cups/10½ oz) caster (superfine) sugar
300 g (3 cups/10½ oz) ground almonds (almond meal)
1 tablespoon baking powder
whipped cream, to serve
1.5 litres (6 cups) water
690 g (3 cups) caster (superfine) sugar
1 tablespoon brandy
Line a 22 cm (8½ inch) spring-form cake tin.
Wash all the fruit very well; do not peel.
To make the fruit purée for the cake, put the 4 mandarins and 1 lemon into a saucepan and cover with water. Bring to the boil, cover and simmer over low– medium heat for 1 hour or until the fruit is soft. Drain and allow to cool. Cut the fruit in half and remove all the seeds. In a food processor or blender, purée the fruit (with the skin) and set aside.
While the fruit is cooking, make the marmalade syrup. Thinly slice the mandarins and limes, remove and discard any seeds and place in a heavybased medium saucepan. Add the water and bring to the boil, then reduce the heat to low and simmer, for 1 hour or until the fruit is soft. Add the sugar and simmer for at least 1 hour or until a rich syrup forms. The syrup should reduce to 2 cups. Strain off ½ cup of the syrup into a heatproof jug, add the brandy to the strained syrup and set aside.
Preheat the oven to 180°C (350°F/Gas 4).
In an electric mixer, whisk the eggs until creamy and light. Add the sugar and continue to whisk for a few minutes. Add the ground almonds and baking powder and whisk for a minute or two to combine. Fold in the fruit purée and pour into the prepared tin.
Bake for 1 hour 10 minutes or until a skewer inserted in the centre of the cake comes out clean.
Remove the cake from the oven and prick the top all over with a wooden skewer. Pour the strained syrup over the top of the cake. Decorate the cake with the peel from the marmalade syrup. Allow to cool in the tin.
Serve warm or at room temperature with extra marmalade syrup on the side and whipped cream.
Posted on March 30, 2017 by Andrea