Tis the season for Oranges...
I got such rave reviews with the last orange cake so I am making this new invention with Mandarins this time. Again you can use any oranges that you have available. I just like to experiment with new flavors.
If you have been following my blog you already know about my inspiration to cook comes from my exceptional mom and her love for food. This is my way to carry on her legacy with my writing and recipes.
This cake reminds me of the winter days when we used to sit out in the sun as a family and enjoy the ripe juicy and oranges, brings back so many precious family moments. During the winter months, Oranges were abundant and my mom insisted on making some home-made marmalade which I never cared for at the time. It was too pungent and strong for me but now I miss having my mom live close by and make it for me. Anyhow, this is my way to recreate some of those amazing aromas wafting from her kitchen and I am using the same technique that she used to cook the oranges for the marmalade.
To macerate, means to soak and soften in liquid and in this recipe we are cooking whole mandarins in simmering water to soften and plump them to later add to the cake batter. This eliminates some of the bitterness from the orange peels but they still have that bitterness from the oil i the peels. This is definitely an adult tasting dessert and very marmalady (that's not even a word)
The velvety richness from the almond paste and the intensity from the Mandarins makes it incredibly delicious.
RECIPE: Flourless Mandarin Cake and Mascarpone
Ingredients
For Mandarins:4-5 Mandarins
1-2 Sticks Cinnamon
2 Cups Almonds, blanched
2 Cups Confectioners Sugar
2 Egg whites
1/2 tsp salt
2 Tbsp Cream or milk
6 Eggs
2 1/3 Cup Almond Paste
1 tsp Baking powder
For Garnish:
Mascarpone
Cointreau or orange liqueur (optional)
Orange, peeled and cut into thin circular slices.
Method:
- For Mandarins: Put mandarins in a pot of cold water with the cinnamon sticks and bring to a boil. Simmer for about 2 hours and let cool. Drain water and cut mandarins into fine dice with pith and peel and all :)
- For Almond Paste: Put 2 Cups blanched almonds in a food processor and process until smooth. Add 2 Cups confectioners sugar, 1/2 tsp salt, 2 egg whites and 2 Tbsp cream or milk and process it into a very smooth paste.
- For Cake: Heat oven to 375 degrees F. Grease any medium size pan or bowl that is deeper than a cake pan. You can use a bundt pan too. In a bowl beat all 6 eggs. Add almond paste, 1 tsp baking powder and the chopped mandarins. Pour into pan and bake for 1 hour till the skewer test is clean. Cover cake at the 45 minute mark to prevent browning the top.
- For Garnish: Garnish the cake with finely sliced mandarin rounds and a drizzle of Cointreau on top. Slice it and serve on to plates with a dollop of Mascarpone.
For Mandarins: Put mandarins in a pot of cold water with the cinnamon sticks and bring to a boil. Simmer for about 2 hours and let cool. Drain water and cut mandarins into fine dice with pith and peel and all :)
For Almond Paste: Put 2 Cups blanched almonds in a food processor and process until smooth. Add 2 Cups confectioners sugar, 1/2 tsp salt, 2 egg whites and 2 Tbsp cream or milk and process it into a very smooth paste.
For Cake: Heat oven to 375 degrees F. Grease any medium size pan or bowl that is deeper than a cake pan. You can use a bundt pan too. In a bowl beat all 6 eggs. Add almond paste, 1 tsp baking powder and the chopped mandarins. Pour into pan and bake for 1 hour till the skewer test is clean. Cover cake at the 45 minute mark to prevent browning the top.
For Garnish: Garnish the cake with finely sliced mandarin rounds and a drizzle of Cointreau on top. Slice it and serve on to plates with a dollop of Mascarpone.
This turned out AMAZING!! Enjoy making it and don't forget to leave some feedback. Thanks.
