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Desserts

Almond and Mandarin Cake

Soft and fragrant, topped with whipped cream and mandarins, this Almond and Mandarin Cake is perfect as a Christmas dessert and more...
Recipe Almond and Mandarin Cake
  • Difficulty Easy
  • Preparation 15 minutes
  • Cooking 45 minutes
  • Servings for 8 people

Soft and fragrant, this Almond and Mandarin Cake will be one of the stars of your winter. This is exactly the season when you can find sweet, fragrant mandarins, or rather clementines (seedless mandarins), perfect for this recipe. The final touch of whipped cream makes the cake a showstopper, perfect to serve as a Christmas dessert at dinners with friends.

Making the Almond and Mandarin Cake is fairly simple, and it has the added bonus of being completely gluten-free. The 00 flour has been replaced with almond flour, giving us a truly amazing gluten-free mandarin cake.

Among other mandarin recipes perfect for the cold season, we suggest trying the Soft Mandarin Ciambellone and the Mandarin Liqueur.

Ingredients for 8 people

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Method

  1. To make the Almond and Mandarin Cake, start by boiling the whole, unpeeled mandarins for 90 minutes, starting from cold water. Then drain them and let them cool.
  2. Blend the mandarins in a blender into a sort of purée and set aside for now.
  3. Crack the eggs and separate the whites from the yolks. Beat the whites with an electric mixer until stiff, adding a pinch of salt to help.
  4. Separately, beat the yolks with the sugar until pale and fluffy. Add the almond flour, the blended mandarins and finally the beaten egg whites, folding gently from the bottom up so the mixture doesn’t deflate.
  5. Pour everything into a 22 to 24 cm pan lined with parchment paper and bake at 180 °C (350 °F) for 40 to 45 minutes. Before taking it out of the oven, do the toothpick test: inserted in the center of the cake, it should come out completely dry. If not, continue baking and test again after 5 minutes.
  6. Take the cake out of the oven and let it cool on a wire rack before decorating the top with whipped cream and sliced mandarins. Finally, remember to download our App with exclusive content and fewer ads!

Tips

The Almond and Mandarin Cake can also be made the day before and decorated at the last minute. In particular, it’s best to add the mandarins no more than a couple of hours before serving.

If you can’t find almond flour, you can make it by blending the same amount of blanched almonds with a tablespoon of sugar, which absorbs the oil released by the nuts, until you get a fine, even flour.

Storage

Once decorated, the Almond and Mandarin Cake should be kept in the fridge under a cake dome for up to 2 to 3 days. If you decide to make it without the cream, you can keep it out of the fridge, always properly covered.

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