Mandarin, hazelnut, almond and coconut cake
Category: Sweets
I modified this awesome gluten-free cake recipe and made a similar one with mandarins, hazelnut meal & coconut. Mandarins instead of the oranges. Easy, too! My hubby is yet to try it… hopefully he’ll like it :D I sure do!
Ingredients
- Light olive oil spray
- 3 mandarins (unpeeled, sweet is good)
- 7 medium size eggs (or equiv.)
- 3/4 cup caster sugar
- 300g hazelnut meal
- 1tsp baking powder
- 1/2 cup shredded coconut
- Small handful of silvered almonds
- Extra caster sugar for dusting before baking
Method
- Put mandarins in zip lock bags in microwave. Heat for 10 minutes on high.
- Preheat oven to 180°C on ‘fan-forced’ setting. Spray a cake tin with light coating of olive oil, line with baking paper, spray again.
- Let mandarins cool, then cut up, discarding seeds and pith. Put remaining fruit and skin in a blender, and blend until fairly smooth. Leave the mixture in the blender for now.
- Combine eggs and sugar in a bowl, whisking until blended.
- Place egg mixture, hazelnut meal, baking powder and coconut flakes into blender with mandarin. Blend until fairly smooth.
- Pour mixture into pre-lined baking tin, and sprinkle almonds over evenly and a little caster sugar.
- Bake for 1 hour, or until a skewer inserted into the centre comes out clean.
- Let cool, then serve.
Tags: blended, coconut, fruit, gluten free, nuts, oven baked, vegetarian
January 31st, 2011 at 02:31
[…] while back, I made a mandarin, hazelnut, almond and coconut cake. After positive feedback (even from my bro who is notoriously picky!) I’ve made another variation […]