500g almond meal
500g caster sugar
1 tablespoon baking powder
1 cup dark couverture (cooking) chocolate, chopped
1 cup sugar
1 cup water
½ cup orange peel, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place mandarins in a heavy based saucepan, cover well with water and bring to the boil. Boil for about 2 hours, drain and set aside to cool.
Grease and line 28cm cake tin. Set oven to 180°C.
Chop and seed mandarins and place in food processor. Transfer to another large bowl and add eggs, sugar and baking powder. Fold in almond meal and chocolate.
Bake for approximately 1 hour or until firm to touch.
To make candied peel, bring sugar and water to the boil. Boil for 5 minutes and add orange peel. Boil for a further 20 minutes. Pour over warm cake and serve with double cream.