You’d better make double – this cake will be devoured in no time!
1 Cup (200gm) CSR Caster Sugar
2 Packed Cups (340gm) Almond Meal
Cover mandarins (skin and all) with water, bring to boil then simmer for 1 hour. Cool completely, then remove seeds and puree. Preheat oven to 160°C. In a large bowl, beat the eggs and sugar together, 5 minutes.
Fold through the puree and almond meal. When combined, pour into a paper-lined 22cm cake tin and bake for 60 to 70 minutes, or until a skewer removes cleanly from the centre of the cake.
Dust with icing sugar and decorate with mandarin segments to serve; it is all you need to garnish this deliciously moist cake.