Bernice’s Flourless Mandarin and Almond Cake
Recipe provided by Bernice Persard
"This is wonderful recipe and it also freezes very well"
1 cup caster sugar
1 teaspoon baking powder
250gm almond meal
Peel and then break up the mandarins segments. Remove the seeds and cover with just enough water to cover the pieces. Boil until skins are very soft, cool.
Preheat oven to 180°C.
Blitz cooled mandarins until they are a smooth puree, add sugar and baking power and blitz again.
Add almond meal, blitz until stirred through add eggs and pulse until combined. DO NOT OVER MIX. Line the bottom of a 23cm spring tin with baking paper. Pour mixture in to tin and bake for 50 minutes. Allow to cool in tin.
Serve with a dollop of cream and a glass of chilled Pfeiffer Late Harvest Muscadelle.