Flourless Mandarin Cake Recipes

FLOURLESS MANDARIN AND BLUEBERRY CAKE

Steps:

• The first this you need to do is make a mandarin puree. Put the mandarins, whole, in a medium saucepan and cover with water. Place a circle of baking paper on the surface of the water to keep the mandarins submerged. Place the lid on the pot and place over a high heat.
• Boil the mandarins until they are completely soft and squishy, about 1 - 2 hours.
• Immediately remove the mandarins from the water and place in a blender or food processor along with 3 tbsp of the water and puree until completely smooth. Allow this to cool completely. Keep stored in the fridge.
• To make the cake, preheat the oven to 150 C (300 F) and line the base of a 9 inch springform tin with baking paper.
• In a large bowl, whisk together the eggs and sugar until very well combined. Whisk in 200g of cool mandarin puree.
• Whisk in the baking powder and the almond meal until clear.
• Pour the batter into the tin and scatter over as many blueberries as you like.
• Bake for 40 - 50 minutes, until the cake is lightly golden and springs back when touched in the middle. Allow to cool completely and remove from the tin.
• Optionally, serve with a little whipped cream. Serves 10 - 12. Keep refrigerated.
• Happy baking!

GUILTLESS WARM FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Place 8 (4-ounce) ramekins or custard cups on a large baking sheet. Spray with cooking spray and set aside.
• Combine chocolate, orange zest and vanilla extract in a medium bowl over hot boiling water. Whisk until chocolate is completely melted.
• Puree bananas, sweet potato and honey until smooth.
• Remove the melted chocolate from heat and fold over banana puree and 1 whole egg. Mix well.
• Whip the egg whites until soft peak.
• Slowly fold egg whites into chocolate mixture.
• Spoon mix into ramekins, filling them almost to the top.
• Bake for approximately 6 to 7 minutes, remove and serve. Warm center of the chocolate should be soft.

FLOURLESS MANDARIN CAKE

Steps:

• Cut mandarins in half lenghtways (skin on). Remove pips and place cut side up in a microwave dish and add 3/4 cup water. Cover and microwave on high 15 minutes (or boil 25 minutes) & drain.
• In a food processor blend sugar and mandarins to a paste and leave to cool.
• Add eggs and mix, then add almond meal and baking powder and mix well. Line a shallow 20 cm cake tin with baking paper and pour in the batter, smooth the top.
• Bake at 180c for about 50 minutes, until firm in the centre. Cool in the tin before turning out.
• Serve warm or cool, with thickened cream and additional mandarine segments.for decoration.

MANDARIN CAKE

Steps:

• Place mandarins in a saucepan, cover with water and boil for 1 hour.
• Leave to cool.
• On a plate, cut mandarins open, remove pips and place pulp and skins into blender.
• Process until smooth.
• There should be just over a cup of pulp.
• Beat eggs and sugar until thick and fluffy.
• Add mandarin pulp, almonds and baking powder.
• Mix well, and pour into a greased and floured 8 inch cake pan.
• Bake at 375°F for 1 hour.
• Cake will fall slightly in center.