You will not find an easier cake to prepare. The texture is moist and dense and it will keep for a week in an air tight container and up to 3 weeks if kept in the fridge. I have also made this cake by beating the egg whites separately but it does not make any difference to the result.
You will need:
250g sugar or use stevia (check out the label on the jar to work out the equivalent)
250g pure ground almonds
1 tablespoon cornflour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 tablespoon organic apple vinegar
a few drops of a good vanilla essence or use the seeds of a pod
Place the whole tangerines with the skin on in a large pot immersed with cold water. Bring to boil, turn down the heat and simmer for an hour. Drain the water and allow the tangerines to cool down without cutting them.
Once they are cool, cut them in half and remove any pips. Place in a large bowl and add the eggs, sugar, organic apple vinegar and vanilla. Blend to a very smooth puree using an electric blender.
Add all the other ingredients and use a large metal spoon to fold in gently. Do not overmix.
Prepare a 23 cm cake dish or equivalent with baking spray.
Bake for 55 minutes at 160C . Check the cake by piercing it with a skewer. If it does not come out clean lower the temperature to 150C and leave it for another 5 to 10 minutes.
Allow to cool completely before removing from the cake tin.
This cake is delicious as it is and does not need any further enhancements. I topped mine with icing and chopped almonds but it is really not necessary.
I use ingredients by Lamb Brand and fruit by Big Fresh Mosta and Oscar’s Fruit and Vegetables Paola, Apple Cider by Kuhne at Quality Foods