Gluten free mandarin, polenta and macadamia cake - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
- 4 Mandarin(s) small, unpeeled
- 250 g Butter (unsalted) softened
- 225 g Unrefined golden caster sugar
- 1 tsp Vanilla extract
- 3 Egg(s) (free range)
- 170 g Polenta
- 1 tsp Baking powder
- 275 g Macadamia nuts blitzed into a coarse meal
- Icing sugar to dust
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1
Preheat the oven to 170°C (150°C, gas mark 3) and line a 22cm (8½in) round cake tin with baking parchment.
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2
Pulp the mandarins by placing them whole in a pan and cover with cold water. Bring to the boil, drain and then repeat the process three times. Once cool halve the mandarins and discard any seeds then blend until pulpy.
For this step you'll need:
- 4 Mandarin(s) small, unpeeled
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3
Cream the butter and sugar together with the vanilla extract until light and fluffy. Add the eggs one at a time and beat well.
For this step you'll need:
- 250g Butter (unsalted) softened
- 225g Unrefined golden caster sugar
- 1tsp Vanilla extract
- 3 Egg(s) (free range)
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4
Stir in the polenta, baking powder, macadamia nut meal and mandarin pulp, and mix well until combined.
For this step you'll need:
- 170g Polenta
- 1tsp Baking powder
- 275g Macadamia nuts blitzed into a coarse meal
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5
Spoon the mixture into the prepared tin and bake in the oven for one hour.
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6
Remove from the oven, allow to cool for 10 minutes in the tin and then turn out onto a wire rack. Strip off the baking parchment. Serve dusted with icing sugar.
For this step you'll need:
- Icing sugar to dust