Flourless Mandarin Cake with Scented Mandarins

I would say this is an unique cake recipe. Flourless cake? This recipe was taken from: www.cuisine.com.au. However, the original source: Author Lynne Mullins Source: The Age Tuesday July 24, 2007 British, Quick, Contemporary, Wheat free, Dessert.

"Bring a little sunshine into the kitchen. Mandarins' clean, tangy taste will brighten a bracing winter day."

My curiosity has rewarded me this scented mandarins cake. Look, it's a wonderful flourless cake.

Let's give it a try it might give you the sense of satisfaction.

Ingredients:
9 large unpeeled mandarins
250g ground almonds (plus some extra for garnish)
250g caster sugar
1 tsp baking powder
6 eggs
2-3 tsp orange flower water

Method
Pre-heat oven to 170C.

Cover 4 large unpeeled mandarins with water and bring to the boil in a saucepan over medium heat. Reduce heat and simmer, covered, for 30-40 minutes or until very soft. Remove and, when cool enough to handle, halve and remove seeds. Process unpeeled mandarins in a food processor until smooth. Mix 250g ground almonds, 250g caster sugar and 1 tsp baking powder in a large bowl. Beat 6 eggs with an electric mixer until light and fluffy. Add 2 cups processed mandarins and almond mixture to eggs and fold gently until smooth. Grease a 22cm springform cake tin and sprinkle base and sides with 2 tbsp ground almonds. Shake to remove excess.
Pour cake batter into tin and bake for 60-70 minutes or until cake is just firm when pressed gently. Cool in cake tin.
Peel 5 large mandarins, cut each into 4 horizontal slices and place in a shallow bowl.
Sprinkle with 2-3 tsp orange flower water and turn to coat.

To serve
Dust top of cake generously with icing sugar and serve wedges with slices of scented mandarin.

Serves 8.