PREP 20 mins, BAKE 50-60 mins
Serves 8-10

Ingredients

• 350g mandarins
• 6 eggs
• 1 tsp baking powder
• ½ tsp bicarbonate soda
• 250g almond meal
• 200g demerara sugar

Mandarin Syrup

• 1 cup caster sugar
• ½ cup freshly squeezed mandarin juice
• Juice of ½ lemon

To Decorate

12-18 mandarin segments

Method:

1. To make the mandarin syrup, bring the sugar and mandarin juice to a boil in a saucepan over medium high heat. Once it comes to boil, add in lemon juice and then turn down the heat to and allow to simmer for 10-15 mins. Set aside to cool. Syrup should be sticky and coats the back of a spoon.
2. Preheat oven to 180C (160C fan-forced) and line a 20cm springform tin.
3. Bring a large pan of water to boil then plunge the mandarins in and allow to cook for 10 minutes or until soft.
4. Drain and then allow to cool before cutting in half and removing any big pips.
5. Place the mandarins in a food processor and blend.
6. Transfer blended mandarins into an electric mixer and add remaining ingredients. Mix on medium high speed until combined.
7. Pour the mixture into the prepared tin and bake for 45-60 minutes or until a skewer inserted comes out clean.
8. Allow cake to cool in tin for 15 minutes before you take it out from the tin and leave to cool completely on a rack.
9. Decorate cake with mandarin segments and then drizzle the syrup over the cake.

Watch Alvin’s How-To Video HERE.