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!).