If you haven’t noticed… mandarins are in season and delicious right now. They are amazing fresh as part of your fruit bowl but if you are in the mood for something a bit naughty or have guests to entertain a mandarin cake is something different. This recipe is based on the classic orange and almond meal cake but with my own twist. The spice combination is perfect for winter and this cake goes wonderfully with a cuppa for morning or afternoon tea and makes a great after dinner dessert. 

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Spiced Mandarin Almond and Hazelnut Cake
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  1. 3 medium mandarins
  2. 2 star anise
  3. 4 cardamon pods
  4. 4 cloves
  5. filtered water
  6. 6 organic free-range eggs
  7. 1/2 cup coconut sugar
  8. 1 cup almond meal
  9. 1 cup hazelnut meal
  10. 1/4 teaspoon ground cinnamon
  11. 1/2 teaspoon coconut oil
  1. Add the mandarins, star anise, cardamon pods and cloves to a medium saucepan and cover with water.
  2. Bring to the boil, cover with a lid, reduce the heat and simmer for 1 hour.
  3. Drain off the water, discard the spices and allow to cool completely.
  4. Pre-heat your oven to 160degC.
  5. Break the cold mandarins apart and remove the seeds.
  6. Puree the mandarins with a stick blender or with your food processor then set aside.
  7. Blend the eggs and sugar together thoroughly in your food processor.
  8. Add the mandarin puree, almond and hazelnut meal and cinnamon and process for a minute until well combined.
  9. Grease a loaf pan with the coconut oil and line with baking paper.
  10. Pour the cake bater into the pan and bake at 160degC for 1 hour.
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