Gluten Free Mandarin and Almond Cakes

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 24
Ingredients
13 oz (370 g) Clementine/Mandarins, approx , 5 medium6 large Eggs2 cups Almond meal1 cup Castor (fine ground) Sugar1 heaped tsp Baking Powder
Directions
Place the clementines/mandarins in a pot and cover with water and bring to the boil, reduce heat and simmer until very soft (leave whole with skins on) When soft remove from the water and put aside to cool

When cool cut in half and remove any seeds that are there and process the soft mandarins until finely pureed.

Preheat the oven to 350F (180C) and grease 18 hole (or 3 x 6 hole) muffin tins.

In a bowl beat the eggs, add the almond meal, sugar and the baking powder and mix. Add the pureed mandarins and mix thoroughly and divide mixture between the muffin tins.

Cook for approx 15 to 20 minutes or until a skewer inserted comes out clean.

Serving Size:�Makes 24 individual cakes

Servings Per Recipe: 24
Nutritional Info Amount Per Serving
  • Calories: 110.5
  • Total Fat: 5.9 g
  • Cholesterol: 46.2 mg
  • Sodium: 38.0 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.8 g

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