Keyword: Baking

Macadamia and White Choc Caramel Slice

Macadamia and White Choc Caramel Slice

A few years ago a colleague of mine brought a slice in to work that blew my socks off. It was an Anzac Caramel Slice recipe by Australian cooking icon, Donna Hay. It had that familiar Anzac Biscuit flavour with the addition of a beautiful […]

Snickers Stuffed Cookie Snowballs

Snickers Stuffed Cookie Snowballs

Cookies stuffed with Snickers which are then rolled in icing sugar. Oh lawd hold me. These little Snickers Stuffed Cookie Snowballs will crumble in to your mouth like shortbread on steroids. Delish! I was out grocery shopping a couple of weeks ago and as I […]

Mandarin, Rosemary and Chocolate Flourless Cake

Mandarin, Rosemary and Chocolate Flourless Cake

It’s mandarin season! In our house, mandarins don’t last long at all, we can get through a few kilos in a week mainly because they are Andre AND Jenga’s favourite. Jenga will come out from wherever he is snuggled as soon as the sweet sweet smell of mandarin hits his little puggle nose. So, to celebrate this magnificent fruit, I decided to have a crack at whipping up a mandarin chocolate flourless cake, reminiscent of the classic orange and chocolate combo. I trotted off to the supermarket to grab a few supplies and on the way back the rosemary bush in our front garden caught my eye so I thought “Why not?” and that my friends is how this magical cake came to be.

As the fruit and rosemary boiled on the stove our whole house was filled with a lovely soft mandarin scent and once the cake was in the oven that scent intensified to the point where Jenga decided to park his little butt outside of the oven in anticipation- too bad dogs can’t eat chocolate!

This cake is soft, moist and well, delicious. The rosemary flavour is subtle but adds a nice twist to the classic citrus and chocolate flavour profile.

Once the cake was done, I turned the oven down as low as it could get and popped in some finely sliced mandarin which I used to complement the fresh mandarin atop the cake. Don’t worry if it begins to darken in colour- singed mandarin is very tasty.

This cake is best eaten within a couple of days so the next time I make this I’ll make sure there are plenty of people to share it with (Andre polished this one off in no time!).

Enjoy!

 

Print Recipe
Mandarin, Rosemary and Chocolate Flourless Cake
This beautiful mandarin flourless cake is a twist on the classic orange and chocolate combination- definitely worth a try!
Keyword Baking
Prep Time 2 hours
Cook Time 40 minutes
Passive Time 1.5 hours
Servings
slices
Ingredients
Keyword Baking
Prep Time 2 hours
Cook Time 40 minutes
Passive Time 1.5 hours
Servings
slices
Ingredients
Instructions
  1. Wash mandarins and place in to a medium saucepan with the sprig of rosemary- do not peel the mandarin, boil the whole fruit. Cover with water and place on the stove on high heat, bring to a boil then turn down the heat and simmer with the lid on for 1.5 hours or until soft. Check the water level frequently and top up as required.
  2. Drain mandarins. At this point the rosemary will have fallen off the stem. Discard the stem and reserve the leaves. Cut each mandarin in half and remove the top nub (where the mandarin was picked).
  3. Once cooled, remove any seeds and place all of the mandarin- skin included- in to a food processor with the reserved rosemary. Add in the 1/2 teaspoon of fresh rosemary as well and process to form a paste. Little chunks are fine.
  4. Preheat oven to 180 degrees celsius. Grease and line a 20cm springform cake tin.
  5. To the mandarin in the food processor add eggs, almond meal, sugar, baking powder, bicarb soda and cacao powder. Pulse until the mixture turns in to batter- it wont take long.
  6. Fold in choc chips until combined.
  7. Pour batter in to the tin and place in the middle of the oven for 40 minutes. Test with a skewer. If the cake is not set, place back in the oven for an additional 5 minutes or until cooked through.
  8. Remove from oven and place cake tin on a wire rack and cool the cake completely before removing from the tin.
  9. Decorate with fresh mandarin and rosemary sprigs.
Recipe Notes

For additional decoration, finely slice 1-2 whole mandarins and place on a lined baking sheet. Put your oven on it's lowest heat setting and cook until crisp!