Gluten Free Mandarin & Almond Syrup Cake

• 300 ml heavy cream
• 1 tablespoon powdered sugar icing (see note)
• 1/2 teaspoon ground cardamom
• 3 mandarin oranges, unpeeled
• 6 eggs
• 2 cups almond meal
• 1 cup caster sugar
• 1 teaspoon baking powder (see note)
• 1 teaspoon vanilla essence
• 1/2 cup caster sugar, extra
• 1/4 cup mandarin juice (fresh)
• 1/4 cup water
• ground cardamom, extra, to serve
• melted butter, to grease

1. Combine the cream, icing sugar and cardamom in a small bowl. Cover with plastic wrap and place in the fridge.
2. Place mandarins in a saucepan. Cover with cold water. Bring to the boil over high heat. Drain. Repeat 2 more times. Set aside to cool. Quarter, leaving peel intact. Remove and discard any seeds.
3. Preheat oven to 160u0b0C Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.
4. Place the mandarin in the bowl of a food processor. Process until smooth. With the motor running, add the eggs, 1 at a time, until combined. Add the almond meal, caster sugar, baking powder and vanilla. Process until just combined. Pour mixture into the prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
5. Meanwhile, combine the extra sugar, mandarin juice and water in a small saucepan over low heat and stir until the sugar dissolves. Simmer for 5 minutes or until the syrup thickens slightly.
6. Pour three-quarters of the hot syrup over the cake. Set aside for 20 minutes to cool slightly. Transfer to a serving plate. Cut the cake into slices. Divide among serving plates and drizzle over the remaining syrup. Top with a dollop of the cream mixture and sprinkle with extra cardamom to serve.

heavy cream, powdered sugar icing, ground cardamom, oranges, eggs, almond meal, caster sugar, baking powder, vanilla essence, caster sugar, mandarin juice, water, ground cardamom, butter

Taken from www.food.com/recipe/gluten-free-mandarin-almond-syrup-cake-462408 (may not work)