Mandarin & Almond cake

Deliciously moist and moreish. Make sure you start this ahead of time as it takes 2+ hours to make.
Serves 10

3 mandarins
6 eggs
1 x 200g cup castor sugar
2 packed cups (340g) almond meal

1. Cover mandarins (skin and all) with water, bring to boil then simmer for 1 hour. Cool completely, then remove seeds and puree. Preheat oven to 160 degrees C.

2.In a large bowl, beat the eggs & sugar together for 5 mins. Fold the puree and almond meal into this. When combined, pour into a 22cm paper-lined cake tin and bake for 60-70 mins. pr until skewer is clean.

3.Dust with icing sugar and decorate with mandarin segments to serve.

NOTES:  I used egg whites and added rye flakes. Don’t use equivalent whites as whole eggs – much too ‘eggish’ and heavy.