INGREDIENTS

3 mandarins

6 free-range eggs

1 cup caster sugar

340g almond meal

METHOD

Cover mandarins in a saucepan (skin and all) with water, bring to boil and simmer for 1 hour. Cool completely, then remove seeds and puree.

Preheat oven to 160C. In a large bowl beat the eggs and sugar together for 5 minutes.

Fold through the puree and almond meal. When combined pour into a paper-lined 22cm cake tin and bake for 60-70 minutes, or until a skewer removes clean from the centre of the cake.