In 2016 I had the pleasure of spending a week in Byron Bay with a group of phenomenal like minded yogis, awesome learning experience. One of the stand-outs for me was the incredible food, they had an amazing chef cater for us and her name was Veet.
This recipe is from her cookbook and although you can use oranges instead of the mandarin, I just love the taste of the mandarin in this cake.
I have also changed the cashew cream recipe from the original, hope you love this as much as my family does!
Vegan Mandarin Cake with Cashew cream
- 3 Mandarins
- 1 cup rapadura sugar
- ½ cup macadamia oil
- 2 cups almond meal
- 1 tsp gluten free baking powder
- 2 tsp poppy seeds
- 1 cup cashews soaked in filtered water for a few hours or overnight
- 1 tbs maple syrup
- ½ tsp cinnamon
- 4tbs filtered water extra
Place the mandarins in a saucepan and cover entirely with water, boil until mandarins are soft.
Pre-heat oven to 175c
Grease and line 20cm springform cake tin.
When mandarins are soft and cooled, pull apart and remove any pips. Process mandarins until smooth, add sugar and process until combined with the mandarins.
Fold in the almond meal, baking powder and poppy seeds. Gradually add the macadamia oil.
Mix until you have a nice cake batter consistency.
Place mixture into prepared tin, bake 1 hour or until a the skewer comes out clean when tested.
Drain the cashews and process in the food processor, add maple syrup, cinnamon and a little water until smooth, you can change the consistency by adding a little more water.
Serve cake with cashew cream on the side