Mandarin and almond cakes
- 2 (300g each) large mandarins
- 4 eggs (59g each)
- 255g caster sugar
- 200g ground almonds
- 30g fine semolina
- 1 teaspoon baking powder
- 2 tablespoons light olive oil
- 1 teaspoon orange blossom water, optional
- 40g flaked almonds, lightly toasted
- 1/2 cup (175g) orange breakfast marmalade
- 1/2 cup (90g) honey
- 50g pistachio kernels, lightly roasted, skins rubbed
- 300ml double cream or mascarpone
- Step 1 - Place mandarins in a large saucepan and cover with water. Keep submerged with a plate. Bring to a simmer over low-medium heat and cook for 1 1/2 hours, then remove and cool. Cut mandarins in half, remove any pips, then process halves in a food processor until pureed.
- Step 2 - Preheat oven to 190°C. Grease 8 x 200ml metal pudding moulds. Using an electric mixer, whisk eggs and 200g sugar until just pale. Using a fine sieve, sift ground almonds, semolina, baking powder and 1/2 teaspoon salt over egg mixture. Add oil, orange blossom water (if using), pureed mandarins and almonds. Fold to combine.
- Step 3 - Spoon batter among moulds, filling to 5mm from top. Place on an oven tray and bake on lowest shelf for 20-25 minutes or until dark golden and a skewer inserted into the centre comes out clean. Cool cakes in tins for 5 minutes, then invert on to a wire rack to cool completely.
- Step 4 - Place remaining sugar, marmalade, honey and 1/4 cup water in a small saucepan and simmer over medium heat for 5 minutes, then transfer to a small bowl. Dip cakes, 1 at a time, into syrup, avoiding bases, then place on a baking paper-lined tray. Add pistachios to syrup. Top each cake with cream, then spoon over pistachios and remaining syrup. Serve.