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1
Firstly, make the mandarin marmalade.
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2
Peel the mandarins, trying to keep the peel as whole as possible.
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3
Cut the peel into thin strips and set aside.
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4
Cut the mandarins in half horizontally and remove the seeds.
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5
Wrap the seeds tightly in a piece of muslin (cheesecloth) and tie with kitchen string.
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6
Roughly chop the flesh of the mandarins and place in a large heavy-based saucepan with the peel, sugar, lemon juice and 1 litre of water.
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7
Add the seeds in the muslin.
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Stir constantly over low heat until the sugar is dissolved, for approximately 5 minutes.
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9
Bring to the boil, then reduce the heat to medium.
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Simmer uncovered, without stirring, for approximately 30 minutes or until the mixture will jell when tested on a cold saucer.
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11
Discard the muslin parcel.
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12
Stand the marmalade for 10 minutes before pouring into hot sterilised jars.
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13
Jelling test: Drop a teaspoon of mixture onto a saucer that has been chilled in the freezer.
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Return to the freezer for a few minutes.
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15
If jelled it will have formed a skin that wrinkles when pushed with a finger.
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16
To sterilise jars: Clean jars with hot soapy water, rinse well, then drain and place on a baking tray and put into a 120C oven for 20 minutes until they are fully dried.
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Store in a cool, dark place for up to 12 months.
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18
Once opened, keep in the fridge and use within 1 month.
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19
To make the mandarin puree: Place the mandarins in a medium saucepan, cover with water and bring to the boil.
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Reduce heat to medium and cook until the mandarin peel is soft, about 45 minutes.
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Remove from the water, allow to cool, then cut open, remove the seeds and chop the mandarins roughly.
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22
Puree until smooth.
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23
You will need 300g of mandarin puree.
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24
Preheat the oven to 180C.
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25
Lightly grease and line the base and side of a 23 cm spring-form cake tin with baking paper or a 12-hole 80ml muffin tin with paper cases.
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26
Use an electric mixer with a whisk attachment to whisk the eggs and sugar together until combined.
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27
Do not overbeat the eggs as this will aerate the mixture.
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Add the mandarin puree, almond meal and baking powder and mix well.
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29
Pour into the prepared tin/s, scatter over the flaked almonds, and spread the marmalade over the cake/s.
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30
For the single cake: bake for 4045 minutes.
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31
For the muffins: bake for 2025 minutes.
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32
The cakes/muffins are ready when they spring back when pressed, or when a skewer inserted into the middle comes out clean.
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Leave to cool completely before removing from the tin/s.
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34
Dust with icing sugar before serving.
