Mandarin Cake

This cake breaks every rule and comes out spectacular.

Whole tangerines get boiled until completely soft, then blitzed into a pulp, skin and all. That fragrant citrus puree gets folded into ground almonds, powdered sugar, and eggs to create a batter with zero flour.

The result is a dense, incredibly moist cake that’s bursting with natural mandarin flavor in every bite. The almond base keeps it tender and rich, while the citrus oils from the peel give it a depth you’ll never get from juice alone.

It’s naturally gluten-free without even trying to be.

Kitchen Tips

• Boil the tangerines until they’re truly soft, about 2 hours on the stovetop or 30 to 60 minutes in a pressure cooker. Under-cooked peel will leave bitter, tough bits in the cake.
• Squeeze out excess water after boiling. Too much liquid in the puree makes the batter runny and the cake gummy.
• Don’t over-process the tangerines. You want a chunky puree with visible pieces, not a smooth paste. Those bits of peel give the cake its character.
• Let it cool completely before slicing. This cake is fragile when warm but firms up beautifully as it rests.

Variations

• Chocolate mandarin: Fold in 2 tablespoons of cocoa powder for a moody, bittersweet twist.
• Syrup-soaked: Brush the warm cake with a simple syrup spiked with orange liqueur for an extra-moist, dinner-party finish.