Peels-And-All Mandarin Cake

Name: Peels-And-All Mandarin Cake
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 4 mandarins; 2 cups blanched almond meal; ¼ cup erythritol based sweetener* OR honey; 2 tsp baking soda; ⅛ tsp salt; 4 eggs; ½ tbsp coconut flour

5 steps

Prep:1hCook:30min

Introducing the whole mandarin cake! That’s right, this cake contains the peels too! The mandarin peels contain fragrant oils that make this cake super moist and mandarin-y.

Updated at: Wed, 06 Sep 2023 21:30:23 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories174.3 kcal (9%)

Total Fat12.1 g (17%)

Carbs11 g (4%)

Sugars8.1 g (9%)

Protein6.9 g (14%)

Sodium214.8 mg (11%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

4mandarins

2 cupsblanched almond meal

¼ cupsweetener

erythritol based, OR honey

2 tspbaking soda

⅛ tspsalt

4eggs

½ Tbspcoconut flour

Instructions

Step 1

Bring a small pot of water to the boil. Reduce the heat to a simmer and add in the whole mandarins (unpeeled). Leave to simmer on a low heat for 45 minutes.

Step 2

Preheat the oven to 180°C and grease or line a 20cm round cake tin.

Step 3

Place the mandarins in the bowl of a food processor or blender and blend until combined (mixture will still be a little chunky). Set aside and leave to cool slightly while you prepare the remaining ingredients.

Step 4

To a large bowl, add the almond meal, erythritol, baking soda, salt and eggs to the bowl. Mix to combine, then stir in the mandarin mixture and mix to combine. Fold in the coconut flour.

Step 5

Pour batter into the lined tin and bake for 30 minutes or until a skewer inserted comes out clean. If the top is browning too much, simply place a piece of foil over the top to continue baking. Leave to cool in the tin. Serve with yoghurt and fresh mandarin slices!

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