Dark Chocolate Mandarin Cake
October 07, 2018
"From one of our national supermarkets and their free monthly magazine June 2018."
- Serving Size: 1 (176.8 g)
- Calories 414.1
- Total Fat - 16.6 g
- Saturated Fat - 5.9 g
- Cholesterol - 339.7 mg
- Sodium - 136.9 mg
- Total Carbohydrate - 53.3 g
- Dietary Fiber - 2.6 g
- Sugars - 45.5 g
- Protein - 13.9 g
- Calcium - 91 mg
- Iron - 2.8 mg
- Vitamin C - 8.5 mg
- Thiamin - 0.1 mg
Place whole mandarins in a saucepan and cover with cold water and bring to a boil over high heat and then drain and repeat (this helps reduce the bitterness of mandarin peel).
Return mandarins to pan (after second draining in step 1) and cover with water and bring to a boil and then reduce heat to medium and simmer for 30 minutes or until very tender and drain and set aside to cool
Preheat oven to 180C and grease and line the base and side of a 22cm (base measurement) springform pan.
Coarsely chop the mandarins and discard any seeds and place in a food processor and process until smooth.
Use an electric mixer to whisk eggs and sugar in a bowl for 8 minutes or until mixture doubles in size and then add mandarin puree, almond meal and flour and gently fold to combine.
Fold the chocolate un combined and pour into prepared pan and bake for 50 to 60 minutes or until a skewer inserted in centre comes out clean and set aside in pan to cool completely.
Meanwhile to make the mandarin compote, segment half the mandarins and cut remaining mandarins crossways into 3 slices.
Place sugar, mandarin juice, cinnamon stick and 1/2 cup (125ml) water in a saucepan over low heat and cook, stirring, for 5 minutes or until sugar dissolves and then increase heat to high and bring to the boil, and cook, WITHOUT stirring, for 3 minutes or until syrup thickens slightly and add the mandarin zest and mandarin segments and slices and set aside to slightly.
Place cake on a serving platter and top with mandarin and pour over the syrup.
Tips & Variations
No special items needed.