Gluten Free Mandarin & Almond Syrup Cake Recipe

Name: Gluten Free Mandarin & Almond Syrup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 ml heavy cream; 1 tablespoon powdered sugar icing (see note); 1/2 teaspoon ground cardamom; 3 mandarin oranges, unpeeled; 6 eggs; 2 cups almond meal; 1 cup caster sugar; 1 teaspoon baking powder (see note); 1 teaspoon vanilla essence; 1/2 cup caster sugar, extra; 1/4 cup mandarin juice (fresh); 1/4 cup water; ground cardamom, extra, to serve; melted butter, to grease

Servings: persons

300 ml heavy cream
1 tablespoon powdered sugar icing (see note)
1/2 teaspoon ground cardamom
3 mandarin oranges, unpeeled
6 eggs
2 cups almond meal
1 cup caster sugar
1 teaspoon baking powder (see note)
1 teaspoon vanilla essence
1/2 cup caster sugar, extra
1/4 cup mandarin juice (fresh)
1/4 cup water
ground cardamom, extra, to serve
melted butter, to grease

1
Combine the cream, icing sugar and cardamom in a small bowl. Cover with plastic wrap and place in the fridge.
2
Place mandarins in a saucepan. Cover with cold water. Bring to the boil over high heat. Drain. Repeat 2 more times. Set aside to cool. Quarter, leaving peel intact. Remove and discard any seeds.
3
Preheat oven to 160u00b0C Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.
4
Place the mandarin in the bowl of a food processor. Process until smooth. With the motor running, add the eggs, 1 at a time, until combined. Add the almond meal, caster sugar, baking powder and vanilla. Process until just combined. Pour mixture into the prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
5
Meanwhile, combine the extra sugar, mandarin juice and water in a small saucepan over low heat and stir until the sugar dissolves. Simmer for 5 minutes or until the syrup thickens slightly.
6
Pour three-quarters of the hot syrup over the cake. Set aside for 20 minutes to cool slightly. Transfer to a serving plate. Cut the cake into slices. Divide among serving plates and drizzle over the remaining syrup. Top with a dollop of the cream mixture and sprinkle with extra cardamom to serve.

1513

kcal

Calories

102

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 300 ml heavy cream, 1 tablespoon powdered sugar icing (see note), 1/2 teaspoon ground cardamom, 3 mandarin oranges, unpeeled, and more.

Yes, Gluten Free Mandarin & Almond Syrup Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Mandarin & Almond Syrup Cake

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