- 3 mandarin oranges, peeled
- 1 cup caster sugar (superfine, like Redpath Instant Dissolving Sugar)
- 5 large eggs at room temperature
- 2-1/4 cups finely ground hazelnuts
- 1 tsp baking powder
- ¼ cup roughly chopped hazelnuts, toasted
Place
mandarins in a saucepan.
Cover with cold water. Bring to boil on high heat.
Reduce heat to low.
Cover and simmer about 1 hour, or until mandarins have collapsed, topping up water if needed.
Drain
mandarins in a bowl and cool.
When cool enough to handle, remove mandarin seeds.
Generously
grease and flour a 20 cm bundt pan.
Place seedless, cooked mandarins in a food processor.
Process to a smooth paste.
Add sugar. Process
till combined.
Add
eggs, one at a time, processing well after each addition.
Add finely ground hazelnuts and baking powder. Process till smooth.
Spread batter in prepared pan.
Bake 55-60 min. till a skewer inserted into middle of cake comes out
clean.
Remove from oven and let cool in
pan 10 minutes.
Gently run a knife around cake to help loosen edges.
Invert cake onto
platter. Cool.
Drizzle
Mandarin icing or syrup over cake.
Mandarin
Icing
- 1 tsp mandarin orange zest
- ¼ cup mandarin juice
Stir in mandarin juice till smooth.
Drizzle over cake and scatter toasted hazelnuts on top.
Serve cake in wedges.
Mandarin Orange Syrup
- 2/3 cup freshly squeezed mandarin orange juice
- 1/3 cup caster (superfine, instantly dissolving) sugar
Heat both ingredients till sugar dissolves.
Pour over cake as a sauce.
