Almond cake with caramelised mandarins
Servings
6-8
servingsPrep time
20
minutesCooking time
50
minutesTotal time
1
hour10
minutesIngredients
3 juicy & aromatic mandarins
50g butter
2tbsp caster sugar
175g unsalted butter, softened
225g caster sugar
200g ground almonds
3 large eggs
Zest of 4 whole lemons and juice of 1
115g polenta
1 tsp. baking powder
Pinch of salt
Directions
- Preheat the oven to 325F/160C/gas mark 3. Line an 8” (20cm) tin with baking parchment.
- Put all the ingredients in a food processor and whizz to a smooth batter.
- Spoon into the lined tin and bake for 45-50 minutes, until a skewer pushed into the centre comes out with no uncooked batter on it.
- Cool in the tin.
Notes
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- Add to the recipe some dried bay leaf that has been blitzed up to a powder, also cut the amount of Orange by half. I made a syrup by boiling water and bay leaves and then adding sugar and honey to taste, I need put holes in the cake with a tooth pick and spooned some of the syrup over the cake whilst hot.