Manderin Cake with orange cointreau sauce & whipped cream by Clio Herriott
Desserts
Why this recipe is special:
It is simple, delicious, and elegant. It is also gluten free.
Serves: 8
Ingredients:
Cake: 5 small manderins (I find clementine brightgold ones best). 250 gm Ground Almonds, 125 gm Castor Sugar 1 teaspoon Baking powder, 6 eggs.
Sauce: 1and1/2 cups orange juice, 1 tablespoon sugar , 1 tablespoon cornflour, 1 tabelspoon cointreau,
Icing sugar for dusting. Whipped cream.
Method:
Simmer manderins skin on in boiling water until soft, drain and cool.
Pluse in Wizz with ground almonds, castor sugar, Baking powder and
lightly beaten eggs until well combined. Pour into a baking paper lined spring tin and bake at 190deg for approx. 45 minutes. Watch the top doesnt brown to much- cover with baking paper if necessary.
Orange Cointreau Sauce. Heat Pure Orange juice with sugar and add cornflour to thicken. Add cointreau
after sauce is cooked. Serve cake warm in slices, dusted with icing sugar , the cointreau suce and whipped cream.
