500 gm almond meal
500 gm castor sugar
1 tablespoon baking powder
1 cup chopped dark couverture (cooking) chocolate
Place mandarins in a heavy based saucepan, cover well with water and bring to the boil. Boil for about 2 hours, drain and set aside to cool.Grease and line 28 cm cake tin.
Set oven to 180
Chop and seed mandarins and place in food processor. Transfer to another large bowl and add eggs, sugar and baking powder
Fold in almond meal and chocolate
Bake for approx 1 hour or until firm to touch.
Serve with double cream and candied peel. Bring to boil 1 cup sugar and 1 cup water. Boil for 5 minutes and add ½ cup chopped mandarin or orange peel. Boil for a further 20 minutes. Pour over warm cake.
This recipe was given to me by a customer of mine, Tricia Duncombe.
It is a favourite of many customers and so easy to make.