Almond Mandarin Cake

Preparation 10 Minutes

Cook 70 Minutes

Serves 10

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

Currant & Apple Crumble

Preheat oven to 180°C.

For crumble topping, place flour, cinnamon and butter in a food processor and whiz for 1 minute or until mixture resembles fine breadcrumbs. Add brown sugar and pulse to combine.

Place the mixture into a large bowl. Add the whole almonds and macadamias to the food processor, pulse until coarsely chopped, add nuts to the flour mixture to combine ingredients then set aside.

In a separate bowl place apples, currants, caster sugar and stir well to coat.

Tip into a 1.5L baking dish, then scatter over the crumble topping.

Sprinkle the crumble with flaked almonds.

Bake for 45-50 minutes until the crumble is golden and bubbling. Dust with icing sugar, serve with ice cream and enjoy

Spiced Lamb Meatballs with Currants

  1. Pre-heat oven to 180°C (160°C fan-forced). Roughly chop one half of the onion and add to the bowl of a food processor. Add the lamb, torn apart bread, spices and coriander. Pulse until well combined. Remove to a mixing bowl and add pinenuts and seasonings. Mix well and form into large balls using approx. 1½ tablespoons mixture for each.
  2. Heat half of the oil in a large pan and sear the meatballs until well browned, set aside to drain on paper towel.
  3. Finely dice the remaining onion half and add to the pan with the remaining oil and garlic. Cook for 3-4 minutes over a low heat until tender. Add the passata, stock and currants, mixing well. Return meatballs to pot and cover with a lid. Place into oven and bake for 20 minutes. Remove lid and cook a further 5 minutes.Alternatively this can be cooked on the stove top, partially covered until meatballs are cooked through. Remove lid to reduce liquid if desired.

Nutty Barramundi with Coconut Greens

  1. Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
  2. Place macadamia nuts, almonds, ginger and rind in a food processor; pulse until mixture forms a chunky paste.
  3. Place fillets on an oven tray; season with salt and pepper.
  4. Press nut mixture evenly on each fillet.
  5. Bake fish for 10 minutes or until the crust is golden brown.
  6. Meanwhile, place sugar snap peas and beans in boiling water for 3 minutes. Drain well; refresh under cold running water.
  7. Combine all coconut ingredients in a small jar. Shake.
  8. Serve fillets topped with micro herbs and dressing, sugar snap peas and beans.

Macadamia Biscuits

Preheat oven to 170⁰C. Line baking tray with grease proof paper.

  1. Cream butter and sugar. Add vanilla essence and egg, beating until well combined.
  2. Stir in flour, macadamia nuts and choc chips.
  3. Roll tablespoons of mixture into balls and place on tray 5cm apart. Bake for 12mins or until golden brown. Cool on wire rack.

Lemon Date Slice with Cream Cheese Frosting

  1. Line a 20 x 20cm slice tray. Place dates and 100g of the cream cheese in the bowl of a food processor and pulse until a paste has formed. Add oats, coconut and lemon rind. Pulse until smooth. Remove to a bowl and fold in blueberries. Press into prepared tray and refrigerate for at least 2 hours until firm.
  2. For frosting, whisk together the remaining cream cheese, icing sugar, juice and lemon rind. Spread over slice and sprinkle with pepitas, refrigerate until required and cut into squares.

Fruit & Nut Hot Cross Truffles

  1. Combine mixed fruit, dates, seed mix,  hazelnuts, coconut, coconut oil and vanilla essence in a food processor and blend until a smooth, thick paste is formed.
  2. Divide into 25 equal portions and roll each  into a ball before flattening slightly.
  3. Pipe melted white chocolate crosses onto  truffles and refrigerate for at least 2 hours  before serving cold.

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