Gluten-free Mandarin, Polenta & Coconut Cakes | cake recipe
These cakes are a play on the original (and wonderful) Middle Eastern Orange Cake from the one and only Elizabeth David. Click here for the recipe.
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Cooking tools:
- Muffin tin
- Food processor
- Blender
- Hand mixer
- Whisk
- Pastry brush
- Offset spatula
- Cooling rack
- Sifter
- Skewer
- Oven
- Stove
- Saucepan
- Saucer
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Spoon
- Ladle
- Pitcher
- Plastic wrap
- Measuring cup
Ingredients
- 2 large mandarins (about 110g)
- Melted butter, to grease
- 100g (1 cup) almond meal
- 95g (½ cup) instant polenta
- 45g (½ cup) desiccated coconut
- ½ teaspoon gluten-free baking powder
- 3 eggs, at room temperature
- 165g (¾ cup) caster (superfine) sugar
- 1½ teaspoons natural vanilla extract or essence
- 250g (2 cups) pure icing (confectioners') sugar
- 1½–2 tablespoons mandarin juice
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