4 Delite Mandarins

6 regular eggs

3/4 cup brown sugar

2 cups almond meal

Tahini Cream

Caramelised mandarin segments or jam

Mandarin syrup

Place the whole mandarins into a saucepan.

Cover with water and bring to a gentle boil.

 Reduce heat and simmer for 1 hour, careful not to let the water

evaporate.

Cool completely before splitting open to remove the seeds.

Using a hand-held blender, purée.

Preheat oven to 160°C. Line a 22cm cake tin with baking paper.

Using an electric mixer, beat the eggs and sugar on a medium high

speed for 8 minutes or until the mixture is thick, pale and tripled in volume.

Add the purée and almond meal and fold gently with a large metal

spoon until just combined.

Spoon the mixture into the prepared tin. Bake for 1 hour or until a skewer inserted into the centre comes out clean.

Set aside for 15 minutes to cool before serving.

 To serve, slice a wedge of cake, top with tahini cream, dollop of

mandarin jam and drizzle with mandarin syrup.