Flourless Mandarin Cake
Delightfully moist and naturally gluten-free, this Flourless Mandarin Cake is a citrus lover’s dream. Bursting with sunshine-bright flavor, it uses whole mandarins—skin and all—for a bold, aromatic zest that’s perfectly balanced by the richness of almond meal. With no flour in sight, this easy-to-make cake achieves its tender crumb through the artful combination of eggs and pureed mandarins, creating a dessert that feels indulgent yet wholesome. Ready in just over an hour, it’s a simple, one-bowl recipe that brings vibrant flavors to your table with minimal effort. Serve it plain or dusted with powdered sugar for a dazzling finish—ideal for afternoon tea, celebrations, or simply satisfying your sweet tooth. Perfect for anyone seeking a gluten-free, dairy-free, and utterly unique treat!
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Recipe Information
Ingredients
- 4 medium-sized Mandarins
- 4 large Eggs
- 200 grams Granulated sugar
- 200 grams Almond meal
- 1 teaspoon Baking powder
- 1 tablespoon Powdered sugar (optional, for dusting)
Instructions
Preheat the oven to 170°C (340°F). Grease and line a 20cm (8-inch) round cake pan with parchment paper.
Wash the mandarins thoroughly to remove any wax or impurities on the skin.
Place the mandarins in a saucepan, cover them with water, and bring to a boil. Reduce the heat and simmer for 30 minutes, or until the mandarins are soft.
Drain the water, let the mandarins cool slightly, and then cut them in half to remove any seeds. Blend or puree the mandarins (including the skin) into a smooth paste using a food processor or blender.
In a large mixing bowl, whisk the eggs and granulated sugar together until pale and frothy.
Add the mandarin puree, almond meal, and baking powder to the egg mixture. Gently fold everything together until well combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 50 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool completely in the pan before transferring it to a serving plate.
Optional: Dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Calories |
2415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 301.9 g | 110% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 251.4 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 689 mg | 53% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2369 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
