Leaf Recipe Collection
Mandarin & Almond Cake
This mandarin and almond cake topped with chocolate ganache from our friends at Deliciously Legal, is a citrus flavour sensation, championing seasonal mandarins.
Enjoy!
Ingredients
CAKE
- 200 g purified coconut oil or ghee
- 130-160 g raw sugar
- 6 eggs if vegan, replace with flax eggs
- 250 g almond meal
- 120 g potato starch
- pinch pink himalayan salt
- 4 Mandarins, zest and juice
- 1 Navel Orange zest and juice
- 1 lemon zest and juice
CHOCOLATE GANACHE
- 200 g 60% dark vegan chocolate
- 1 tbsp rice malt syrup
- 1 tbsp ghee or purified coconut oil
Method
- Preheat oven to 150 degrees celsius/302 fahrenheit and lightly grease a fluted cake tin.
- Beat together the oil, sugar, eggs and meal until light and fluffy. Add the remaining ingredients. Mix until combined. Pour into prepared tin. Bake for 1 hour or until cooked through. Remove and allow to cool completely in tin.
- To make ganache place all ingredients into a small saucepan. Place over low heat and stir continually until chocolate has melted. Pour over cooled cake. Decorate with edible petals.
- Enjoy!
