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Rice Pudding with Caramelised Mandarines - Mandarin Breakfast Marmalade - Flourless Mandarine & Hazelnut Cake (part 3)

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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

Flourless Mandarine & Hazelnut Cake

 

 

 

 

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