Citrus and almond syrup cake with fresh flower petals


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Mandarin and almond meal syrup cake (plus cashew nut cream)

This cake contains eggs, I haven’t tried this but it may be possible to make a vegan version by substituting 1/2 a mashed banana for each egg especially as its a dense syrup cake, not light and fluffy.

Ingredients

4 mandarins or equivalent of other citrus fruit of your choice.
3 eggs
I cup of sugar, I have successfully used both 1 cup brown rice syrup or coconut sugar as substitutes for cane sugar.
2 cups almond meal
1/2 cup wholemeal flour, I use gluten free plain flour or brown rice flour
1 teaspoon baking powder
1 cinnamon stick (optional)
3 cardamom pods (optional)

 

Preparation method
1. Preheat the oven to 170C. Grease and line a 20cm spring form cake tin.
2. Cover the 4 mandarins with cold water in a saucepan, add 1 cinnamon stick, 3 cardamom pods, and about a ¼ cup of sugar or substitute sweetener. Bring to the boil and cook for 15 minutes. Remove mandarins, discard the spices & save the liquid for the syrup later!!!
3. Remove any seeds from mandarins, place in a blender and pulse until smooth. Skins and all!
4. In a separate bowl, beat the eggs and sugar or rice syrup with an electric beater until thick and pale. Add the mandarins, almond meal, flour and baking powder and fold to combine.
5. Pour the mixture into the cake tin and bake for 1 hour or until a skewer inerted into the centre comes out clean.
6. Set aside for 15 minutes to cool while you make the syrup..
7. Syrup, simply reduce the mandarin and spice cooking liquid over a low heat until it comes to a syrupy consistency.
8. Gently poke holes all over the top of the cake with a skewer and then spoon over the syrup. Serve warm or at room temperature, the Cake gets better the longer the syrup soaks in.

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We decorated ours with fresh edible flowers and petals, including calendula, nasturtium, rose, violas and heartsease. We served it with cashew cream.

Cashew nut cream…extra yum.

1 cup of raw cashews
Water
1 teaspoon of vanilla essence
Honey or maple syrup to taste

Soak the cashews in water for a few hours, preferably overnight if you’re organised enough!
Drain the soaking water, put cashews into blender with about ½ cup of fresh water, the vanilla and a splash of honey or maple syrup and whiz until smooth and creamy.
Makes delicious cream substitute and is dreamy with this cake.