- 8 mandarins
- 500g almond meal
- 12 eggs
- 500g castor sugar
- 1 tblsp baking powder
- 1 cup roughly chopped dark couverture chocolate
Place mandarins in a heavy based saucepan, cover well with water and bring to the boil. Boil for about 2hrs, drain and set aside to cool. Grease and line a 28cm cake tin. Set oven to 180C. Chop and seed mandarins and place in bowl of food processor. Add eggs, sugar and baking powder. Pour mix into another bowl and fold in almond meal and chocolate. Pour mix into prepared cake-tin and bake in oven for approx. 1hr. or until firm to touch. Remove and set aside to cool. Serve with side of double cream and candied peel. (Bring to boil 1 cup sugar and 1 cup water. Boil for about 5 minutes and add _ cup chopped mandarin or orange peel. Boil for further 20 mins. Pour over warm cake or allow to cool and ladle over cream).