Flourless Mandarine & Hazelnut Cake
·
Serves 10
·
Prep 20 minutes
·
Cook 1 hour 55 minutes + cooling
·
Cost $1.40 a serve
Ingredient
·
3 mandarines, peeled
·
1 cup caster sugar
·
5 eggs, at room temperature
·
2¼ cups hazelnut meal (ground hazelnuts)
·
1 teaspoon gluten-free baking powder
·
Mandarine Icing (recipe, below)
·
¼ cup hazelnuts, toasted, chopped
Recipe
1. Place mandarines
in a saucepan; cover with cold water. Bring to the boil. Reduce heat to low;
simmer, covered, for 1 hour, topping up water if necessary, until mandarines
have collapsed. Drain. Place mandarines in a bowl; cool. When cool enough to
handle, remove seeds.
2. Preheat oven to
180°C/160°C fan-forced. Generously grease and flour a 20cm fluted ring pan.
3. Process
mandarines in a food processor until a smooth paste forms. Add sugar; process
to combine. Add eggs, one by one, processing well after each addition. Add
hazelnut meal and baking powder; process until smooth. Pour into prepared pan.
4. Bake for 55
minutes or until a skewer inserted at centre comes out clean. Cool in pan for
10 minutes. Turn out cake onto serving plate to cool.
5. Make Mandarine
Icing as recipe directs. Drizzle icing over cake; sprinkle with hazelnuts.
Allow icing to set. Serve
Flourless Mandarine
& Hazelnut Cake
