- 3 mandarins
- 1 cup (200g) Xylitol or other preferred sugar alternative
- 6 eggs
- 2 cups (250g) almond meal
The cooking bit
Cover mandarins (skin and all) with water, bring to boil then simmer for 1 hour.
Cool completely, remove seeds and puree. I will make extra and freeze the purée so you don't have to go through this broohahah each time.
Using an electric blender, beat the eggs and sugar together until thick and glossy (about 12 minutes), add the puree and almond meal. Stir well. Pour into a paper lined 22cm / 8-inch cake tin (a spring form tin is easier for removing later) and bake in a preheated 160C oven for 60 minutes.
let it cool in the pan for about an hour before removing as it will still be quite loose when you bring it out of the oven.
Serve with coconut yoghurt, fresh raspberries or ice cream of choice.