11 Jun Mandarin Almond Cake With Citrus Honey Drizzle
Mandarins are in season I just love how sweet and delicious they are. Last week I accidentally bought a few to many so I decided to make one of my favourite cakes that I usually make with oranges. Instead this time I wanted to try it out with some mandarins. The result was success and a super citrusy tangy cake. I used our homegrown honey from our very own bees and it gave it the sweetness it needed without being over powering.
I served this up with the honey drizzle and also some tangy coconut yogurt. So good!
2 1/2 cups ground almonds
1 cup coconut sugar or 1/2 cup honey
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 cup honey
Juice from 2 mandarin
Juice from 1 lemon
Zest from 1 mandarin.
In a pot place mandarins, cover with water and a lid then bring to a gentle simmer for 1 hour. Keep checking to ensure water hasn’t evaporated. After an hour drain and allow to cool.
Preheat oven to 180 C / 355 F and line base of a 20cm cake tin with baking paper and grease sides with butter or coconut oil.
Into a blender or food processor place cooked mandarins, sugar and eggs. Blitz up until smooth.
Place into a bowl and stir in other ingredients.
Then pour into cake tin and bake fro 1 hour or until a skewer comes out clean.
To make the top, heat honey add in the juices and then drizzle over cake before serving. Garnish with some grated mandarin zest.