Gluten Free Mandarin and Almond Cakes

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Gluten Free Mandarin and Almond Cakes calories by ingredient


Introduction

These do not rise very much (@1") but are extremely light and tasty.

You can also place this mixture into a greased and lined 8" (22cm) springform pan and cook for @ 40 minutes. These do not rise very much (@1") but are extremely light and tasty.

You can also place this mixture into a greased and lined 8" (22cm) springform pan and cook for @ 40 minutes.
Number of Servings: 24

Ingredients

    13 oz (370 g) Clementine/Mandarins, approx , 5 medium
    6 large Eggs
    2 cups Almond meal
    1 cup Castor (fine ground) Sugar
    1 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