I have an obsession with using whole citrus fruits to make cakes.
For one, it’s quicker to chuck the whole fruit in the blender than juicing, but by keeping the skins you also retain vitamins minerals and a whole heap of fibre. It’s no lie that the skins are the best part!
The pith can be quite bitter (don’t eat whole citrus raw!), however when cooked and paired with sweetness, salt and fat, the bitterness diminishes. The resulting cake: rich and comforting in flavour, with a squidgy crumb and crispy exterior.
This cake really is something special!
This recipe was first published in the Taupo Herald 04/11/2022. I contribute recipes on a regular basis to this local publication, which will also be shared here on my website. Keep an eye out on each week’s publication for my newest recipes!
Whole Mandarin & Olive Oil Loaf Cake
Course: Dessert, Snacks8-10
slices1
hour10
minutesWith a crispy exterior and squidgy crumb, this cake has a beautiful rich mandarin flavour. It’s also gluten free and vegan!
Ingredients
1 cup almond meal
1/4 cup rice flour
1/2 cup brown sugar (use coconut sugar for refined sugar free)
1/3 cup cornflour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup extra virgin olive oil
2 mandarins, skin on
Directions
- Preheat oven to 180°C. Line a small loaf tin with baking paper.
- In a medium bowl, combine dry ingredients. Add olive oil and stir to fully coat.
- Blend mandarins in a blender until smooth. Add to the mixture and stir until a smooth batter.
- Pour batter into prepared tin and bake for 1 hour, until nicely browned on top. Remove from oven, and allow to cool slightly before gently transferring to a cooling rack.
- Serve warm or at room temperature, with a generous dollop of yoghurt.