Mandarin Orange Cake
- 4 medium fresh mandarin oranges
- 200 to 250 g sugar, the sweeter the mandarins, the less sugar you need
- 4 eggs
- 250 g clarified butter melted until liquid
- 300 gr self-raising flour sifted
Cut the mandarin oranges in half horizontally to remove the pips, and pulse them whole in a food processor including the peel. Beat the eggs well with the sugar until thick and fluffy. Beat in the cool melted butter. Stir in the pulp of the mandarins and then add the flour.
Pour into a well oiled form and bake at 170 C for about an hour.
For the dairy free version, replace the butter with the same amount of coconut oil, with a different but equally aromatic result.