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1 hr 30 mins 8-10 © 3 mandarins, plus extra to serve line the base Gnd sides of a 22cm Pour the mixture into the tin. Smooth the e 5 eggs springform cake tin with baking paper top and sprinkle with flaked almonds. Bake © 220g caster sugar so the baking paper sits 2cm above the for 45 minutes. Allow to cool completely © 1 tsp vanilla extract top of the tin. Preheat the oven to 160°C before removing from the tin. ¢ 250g almond meal (140°C fan-forced). © Ys cup flaked almonds Place the mandarin juice and sugar in © Greek yoghurt or cream, to serve In an electric stand mixer with a whisk a medium saucepan and cook over high attachment, whisk the eggs and sugar heat until reduced and syrupy. Pour the for 5-6 minutes until pale and increased syrup over the cake and serve with © Juice of 2 mandarins in volume. Add in the mandarin puree extra mandarins and yoghurt or © 3 tbs white sugar and vanilla and whisk on low speed for cream. Store in the fridge in an airtight container for 4-5 days. 20 seconds. Add the almond meal and Place the mandarins in a small saucepan, — whisk for 20 seconds until just combined. cover with water, bring to the boil and boil for 30 minutes until the peel is tender. Drain, halve the mandarins, remove the seeds and blend in a food processor to a fine puree. Make this cake dairy free by serving it with coconut yoghurt. 56 | JUL/AUG 2023 COSTCO
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