- 2 large mandarin or clementines (approx 200 gr) scrubbed
- 4 large organic eggs
- 160 g Caster Sugar
- 100 ml Olive Oil
- 175 g Ground Almonds
- 2 tsp Baking Powder
- Zest of 1 large lemon
- 5 g Caster sugar
- Juice of one large lemon
- Thick Greek yogurt and fresh raspberries
- Put the mandarins or clementines to boil, whole, simmering for about 20-30 minutes, until soft. Remove from the water and leave to cool, then cut in half and remove the pips. Blitz the pulp and skin to a smooth paste.
- Preheat the oven to 180C/160C fan. Grease a 20cm springform cake or bread tin. Line the bottom with baking parchment and lightly oil – if using a bread tin use a strip of baking parchment long enough to line the bottom and the narrow ends and leave about 10cm either end help lift the cooked and cooled cake out.
- Whisk the eggs, lemon zest and caster sugar in a bowl. Add the olive oil and beat until light. Add the mandarin paste and stir, then finally fold in the ground almonds and baking powder.
- Spoon the mixture into the prepared tin. Bake for about 50 minutes, until well risen and golden. It should be slightly shrunken from the sides. Leave to cool.
- To make the syrup, warm the sugar and lemon juice in a small pan until the sugar has dissolved. Make small holes all over the cake with a piece of uncooked spaghetti and drizzle over the lemon juice.
- When cool turn the cake out onto a serving place and serve with the Greek yogurt and fresh raspberries.