I love this sugar and gluten-free mandarin cake but I have to admit it does divide opinion in our household. I love the fact that it’s moist and light, where as others aren’t quite so convinced. It can take some time for your taste buds to adjust to a refined sugar-free diet, we are so used to refined sugar in most our foods that we are completely addicted. This cake isn’t for a sweet fix, but it does serve as a great guilt-free 11am or 3pm snack with a cup of tea, you know that snack you need to keep you tied over till lunch or dinner. When you start taking out refined sugar from your diet it will be tough, and as a former sugar addict I found it tough. But I promise you, when you stick with it a processed chocolate bar will taste so sweet and manufactured. I know, hard to believe! And when I talk about taking refined sugar from your diet I’m not encouraging any fad diets or anything. Quite the opposite. I want you to eat in abundance, if you’re eating healthy, unprocessed foods your body will love you for it.
2 and a half cups ground almond
1 teaspoon vanilla extract
3 tablespoons 100% pure maple syrup
1 teaspoon baking powder
Serve with natural yogurt, flaked almonds and a drizzle of honey
Peel the mandarins and put the segments in to a saucepan. Cover with cold water. Bring to the boil, once bubbling lower the temperature to a simmer and allow to simmer for an hour. Take off the heat and drain the excess water, allow to cool. Turn the oven on to 180 degrees and line a baking tin (I line my tin with a smidge of coconut oil). I then use a hand blender to blitz the mandarin, pith, skin and all. Add the remaining ingredients to the mandarin mix and blitz with the hand blender again. Once all the ingredients are blended add the mixture to the cake tin and place in the oven. Put in the oven to bake for one hour, however, after half an hour take out and cover with tin foil and place back in the oven. This is to ensure the top of the cake doesn’t burn. When you take out the oven leave in the baking tin to cool. This keeps the cake lovely and moist. Once cool take out, serve with some natural yogurt, flaked almonds and a drizzle of honey and enjoy with a cup of tea!