INGREDIENTS (serves 8)

• 4 mandarins
• 6 large eggs
• 1 1/4 cup of caster sugar
• 2 1/4 cups of almond meal
• 1 tsp of baking powder
• 1/2 cup of icing sugar for dusting the cake

INSTRUCTIONS:

1. Put the mandarins in a pot with cold water covering them, bring to boil, partially cover with a lid, cook for 2 hrs on a simmer. Check to make sure the mandarins stay covered during that time, you may need to top up the water. Drain.
2. When the mandarins have cooled down, cut them in half and remove the pips, then place the mandarins including skin and pulp into a food processor and blitz till you have an even texture.
3.  Pre heat the oven to 190C, grease and line an 8 inch spring form tin.
   Add all the other ingredients with the mandarins and blitz till texture is even.
4. Pour cake mix into the prepared tin and bake for approximately 1 hour, when you have reached 40 minutes, cover cake with foil till the full hour is up, this will stop the top of the cake from getting too brown.
5. Remove from the oven and allow to cool on a wire rack.
6. When serving a slice of the cake, dust with the powdered sugar.

Press PLAY below to hear Lisa Mead run through the recipe