While out in Melbourne one weekend. Tom and I stopped to get coffee, we decided to share a slice of cake. We had a choice of an orange poppyseed muffin or a flourless orange cake. We settled on the flourless orange cake, and let me tell you it was was delicious.
It was this cake that reminded me of my Flourless Mandarin Cake. Since I hadn’t made the cake in forever and mandarins are in season at the moment I thought I would make it again.
This time around however I decided to make a variation. I shake it up and make a mandarin poppyseed cake.
Mandarin Poppyseed Cake
Recipe Type: Tea Cake
Cuisine: Gluten Free
Author: Matilda Iglesias
Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hour 20 mins
- 3 medium mandarins (approx 230g | 1/2lb)
- 2 cups of almond meal
- 1 tbs coconut flour
- 2 tbs of poppy seeds
- 1 tsp baking powder
- 4 eggs
- 1/2 cup of melted coconut oil
- 1/2 cup of maple syrup or honey (can sub with 1/2 cup of brown sugar)
- With the skin left on, cut mandarins in half and remove pips
- Place in a pot and cover with cold water
- Bring to the boil, and boil for 15 mins
- Remove pot from heat, and allow the mandarins to cool for another 15-20 minutes
- Pre-heat oven to 180°c | 350°f
- Grease and line with baking paper a loaf tin
- In a bowl combine all the dry ingredients
- Remove the mandarins from the saucepan and blend until smooth
- Add all the wet ingredients to the mandarin mix, and blend until combined
- Add wet ingredients to the dry and stir until it has a silky consistency
- Bake in the oven for approx 50 minutes or until golden.
To serve, toast the cake slice in a sandwich press and don’t forget the butter.