mandarin and polenta syrup cake
- 400g (4 small) whole seedless mandarins
- 6 eggs
- 50g unsalted butter, melted and cooled
- ⅔ cup (110g) instant polenta
- 1 cup (120g) almond meal
- 1½ cups (330g) caster sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ cup (125ml) mandarin juice (from 3 small mandarins)
- ⅓ cup (25g) flaked almonds, toasted
- Preheat oven to 160°C. Place the mandarins in a saucepan and cover with water. Bring to the boil over high heat and cook for 1 hour or until soft. Drain, and allow to cool slightly.
- Place the mandarins in a food processor, add the eggs, butter, polenta, almond meal, 1 cup (220g) sugar, baking powder and vanilla, and process until smooth and combined.
- Pour into a greased 20cm springform cake tin lined with non-stick baking paper. Cook for 45 minutes or until cooked when tested with a skewer. Allow to cool slightly before turning out onto a wire rack.
- Place the mandarin juice and remaining sugar in a small saucepan over medium heat. Bring to the boil and cook for 2–3 minutes or until slightly reduced and syrupy.
- Pour the syrup over the warm cake and allow to soak for 10 minutes. Sprinkle with the almonds to serve. Serves 8–10
You can substitute mandarins for 2 small oranges (400g) and ½ cup (125ml) orange juice in this cake. Remove any seeds after cooking.
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