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Thursday, February 10, 2011

Gong Hey Fatt Choy..

@Sin Ming Cook House / Bakery / Whateva

Mandarin & Almond CakeLeft over Mandarin Oranges anyone?

Well it’s that time of the year again when one animal replaces another for the Lunar New Year, and as with all Chinese New Years (CNY) there is a last minute rush to get your house in order for the new year, buying of tid-bits to welcome any guests visiting ones house, the stocking up of Ang Pau (Red Envelopes) and of course the purchasing of Mandarin Oranges; which one gives when visiting as a token symbolizing the passing of good luck / fortune.

I’m all for getting more mandarin oranges but there’s only so many of them that I can eat, so while looking through my cook books I discovered a recipe from Bill Granger that solves the problem of excess mandarin oranges:

Mandarin & Almond Cake

Ingredients

  • 3 Mandarins
  • 250g caster sugar
  • 6 eggs
  • 230g ground almonds

Directions

  1. Lightly wash mandarins
  2. Simmer whole mandarins in pot for 2 hours, drain then leave to cool
  3. Preheat oven to 160 degrees Celsius
  4. Carefully open mandarins and remove seeds
  5. Puree mandarins (including skin)
  6. Whisk sugar and eggs together* until combined
  7. Add ground almond and mandarin puree and stir thoroughly
  8. Pour mixture into a well greased 24cm spring form cake tin and bake for 1 hour 10 (or until a skewer comes out of the centre of the cake clean)
  9. Remove from oven and allow to cool in tin

*I actually separate the egg whites and whisk first then fold into the mixture; this adds additional volume and sponginess to the cake

If you want to be uber indulgent you can make yourself some whipped cream and caramelized orange zest to serve with it, alternatively you can also have it with a nice dollop of vanilla ice cream!

GONG HEY FATT

CHOY!

May the year of the rabbit be a happy and auspicious one for you and all your family

Bon Appétit – Sidney

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