Moonsisters In the Kitchen - Mandarin Cardamom Cake without flour

This cake or pie (depending on what shape you make it) is really the eye catcher at any festive occasion. This cake is of Sephardic origin and because of the citrus fruit that is used for this cake, it is deliciously fresh and not too sweet. 

Really something else than the standard cake we know but so delicious! We promise you that you will be surprised about the taste. Below we explain step by step how you can make this cake or pie yourself. On our Instagram @moonsisters you can watch a video of us baking this cake. 

What do you need? 

For 8 to 10 people 

5 medium-sized tangerines 

Butter for greasing

390 grams of egg (approximately 7 to 8 eggs)

200 grams granulated sugar 

250 g almond flour 

Seeds of 30 cardamom pods, ground (or 1 tsp cardamom powder)

1tl baking powder

For the cream: 

125 ml whipped cream 

80 g mascarpone

grated peel of 1 organic orange (for garnish) 

1 tbsp orange marmalade 

1 tsp orange blossom water 

You also need a baking tin or a springform pan with a diameter of 23cm.

Step 1

Fill a saucepan with the tangerines (with peel and all) and enough water to just cover them. Then bring the water to the boil and let them simmer on a low heat. Put the lid on the pan and let the mandarins cook for 2 to 3 hours. Drain them and let them cool. Then cut the mandarins in half and remove the seeds. Then put them in a blender and puree them into a smooth puree. 

Step 2 

Preheat the oven to 180 degrees. Grease the baking tin or the springform pan with butter. 

Step 3

Then beat the eggs in a bowl. Make sure you weigh the eggs, if you have large or just small eggs a number won't work, because the weight is very important. Beat the eggs extra long for an airy batter. Then add the tangerine puree and the other ingredients and whisk well. 

Step 4

Then pour the batter into your baking tin or springform pan and bake the cake for 45 min to 1 hour (note that the cake should be moist, so a completely clean skewer test is not necessary). It's best to check the cake after 40 minutes. 

Step 5 

While the cake is in the oven you can prepare the cream for the cake or pie. Beat the cream and mascarpone in a mixing bowl until stiff. Add the orange marmalade and orange blossom water and cool the cream. 

Step 6

Let the cake cool well in the baking tin, once it's cooled well, flip it over onto the serving plate. Spread a layer of orange marmalade over the cake, then pour the dollops of cream over the cake and finish with the grating of an organic orange peel. 

Enjoy!