Almond Mandarin Cake

Preparation 10 Minutes

Cook 70 Minutes

Serves 10

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Method

  1. Put the whole mandarins in a saucepan, cover with cold water and bring to the boil. Simmer for 45 minutes or until tender when tested with a skewer, topping up water as necessary. Drain, cool to room temperature, cut in half and remove any pips.
  2. Preheat oven to 160°C and line the base of a lightly greased 20cm springform cake pan with baking paper.
  3. Blend the cooled mandarins, eggs and sugar in a food processor until well combined. Add the almond meal, baking powder and orange blossom water (if using) and pulse until combined.
  4. Pour the mixture into the prepared pan and sprinkle with almonds. Bake for 1 hour 10 minutes or until golden and a skewer inserted in the centre comes out clean. Remove from the oven and cool for 15 minutes before removing to a wire rack to cool completely.

Ingredients

4 small (about 400g) mandarins, unpeeled

5 eggs

1 cup caster sugar

2 x 110g Sunbeam Almond Meal

1 teaspoon baking powder

1/2 teaspoon orange blossom water (optional)

1/4 cup Sunbeam Slivered Almonds

Recipe Collection

Bread and Butter Pudding

Pre-heat oven to 180°C (160°C fan-forced).

  1. Combine sultanas and juice in a small bowl and set aside.

  2. In a large bowl, whisk together the eggs, cream, milk, sugar and vanilla.

  3. Sprinkle some of the sultanas and chocolate over the base of a rectangular baking dish. Arrange half of croissants in the baking dish, slightly overlapping. Sprinkle with more of the sultanas and chocolate. Top with remaining croissants, sultanas and chocolate.

  4. Pour egg mixture over croissants allowing time for it to be absorbed, approximately 30 minutes. Sprinkle with almonds. 

  5. Bake pudding for 35-40 minutes or until set. Serve warm with cream or ice-cream.

Carrot & Sultana Tray Bake

1. Pre-heat oven to 180°C (160°C fan-forced). Line an 17 x 26cm baking tray.

2. Combine flours, sugar, baking powder and cinnamon in a large mixing bowl.

3. In a separate bowl, whisk together eggs and oil. Add to the dry ingredients with the carrot and sultanas. Mix well. Pour into prepared pan and cook for 30 minutes. Allow to cool.

4. For the icing, whisk together the cream cheese and honey. Spread over cooled cake and sprinkle with walnuts.

Family Fruit Mince Tart

  1. Blend or process butter, and sifted flour and icing sugar until crumbly. Add egg yolk, extract and the water; process until ingredients come together.

    Enclose in plastic wrap; refrigerate 30 minutes.

    Roll pastry between sheets of baking paper until large enough to line 18cm x 30cm rectangular loose-based flan tin.

    Lift pastry into tin, press into sides, trim excess; prick base all over with a fork. Cover; refrigerate 20 minutes.

    Meanwhile, preheat oven to 200°C.

    Place tin on oven tray; line pastry with baking paper then fill with bakers weights. Bake 15 minutes. Cool.

    Add fruit mince in an even layer over tart base.

    Roll pastry scraps on floured surface, cut out desired shapes. Brush each pastry shape with beaten egg and place pastry egg-side down on fruit mince.

    Bake tart about 20 minutes or until browned lightly. Dust with a little sifted icing sugar before serving.

     

Macadamia Nut Cookies

Preheat oven to 180℃ and line a few large baking trays with baking paper 

Add the butter and sugars to the bowl of a stand mixer. Mix for 3-4 minutes until well combined and whipped. Whisk the eggs and vanilla extract together, then slowly add to the butter mixture until combined.   

Add the flour, baking powder, baking soda and salt. Mix on low until you form a dough. Stir in the white chocolate and macadamias. Then gently fold in the raspberries, careful not to overmix so the raspberries melt and mix through the whole dough.  

Scoop out the dough into balls and place onto the prepared baking sheets, keeping cookies 5cm apart to allow for spreading. Place into the oven and bake for 10-12 minutes, until edges are browned.  

 Remove from the oven and allow to cool and set slightly before transferring to a wire rack.  

Zucchini Salad

Cut the zucchini into long, thin ribbons using a mandolin or vegetable peeler.

Whisk together lemon juice and olive oil, season.  Pour over the zucchini, gently toss to combine then allow to sit for 10 mins to marinate.

Drain zucchini and arrange on a serving platter.  Sprinkle over pine nuts, sultanas, raisins and feta.  Scatter over mint leaves just before serving.

Apple, Pear & Sunmuscat Filo Tart

Preheat oven to 200ºC (fan forced 180ºC).  Line a baking tray with baking paper.

Combine all nuts, sunmuscats, breadcrumbs and cinnamon, toss to combine then drizzle over the maple syrup and mix well.  Reserve 1/3 cup of this mixture.

Lay 1 sheet of filo onto prepared tray.  Brush evenly with melted butter, sprinkle over ¼ of the nut mixture.  Brush a second sheet with butter and arrange on top, repeat with another ¼ of the nut mixture.  Repeat twice more, so you have 4 layers of brushed filo and nut mixture, then brush remaining filo sheet with butter and place on top. 

Arrange apple and pear slices on top, brush with remaining butter then sprinkle over reserved nut mixture and coconut sugar.

Bake for 25-30 mins until pastry is golden.  Cut into slices and serve with rocket.
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