MANDARIN SYRUP CAKE
By Lucy Burton, Pudding Lane Blog
- 390g tub Nature’s Finest Mandarin in juice
- 3 eggs
- 1 orange
- 120g maple syrup
- 250g ground almonds
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1 tsp orange blossom water
- Heat the oven to 170°C / 150°C fan. Line the base of an 8” round cake tin with baking parchment, and grease the sides with a little oil. If possible, use either a springform or loose bottomed cake tin.
- Drain the mandarin segments; you will have around 240g of fruit. Blend the fruit in a food processor. Set aside.
- Crack the eggs into the bowl of a stand mixer. Beat on high for 4-5 minutes, until they are pale, thick and creamy and have doubled in volume.
- Quickly whisk in the mandarin purée and 100g of the maple syrup. Add the zest of the orange, ground almonds, baking powder and salt, and fold until just combined.
- Carefully pour the mixture into the prepared cake tin. Place in the centre of the oven, and bake for 40-50 minutes, until the surface has risen, is a deep golden colour and a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in it’s tin for 15-20 minutes, before carefully turning out.
- While the cake is cooling, make the syrup. Juice the orange, then place this in a pan with the remaining 20g of maple syrup. Bring to a simmer over a medium heat, and allow the liquid to reduce by two thirds until it is thick and syrupy. Add the orange blossom water.
- Prick the surface of the cake all over with a fork, then brush the syrup over the surface.