Slow cooker mandarin and almond cake

Method

1. Step 1

   Place the mandarins in a slow cooker. Cover with hot water. Cover and cook on high for 2 hours. Trim ends from the mandarins, then cut mandarins in half (don’t peel the mandarins). Discard ends and seeds. Process halved mandarins in a food processor until pulpy.

2. Step 2

   Grease a 20cm (base measurement) round cake pan. Line with baking paper. Use an electric mixer to beat the eggs and sugar in a bowl until thick and pale. Add almond meal, flour and mandarin pulp and use a large metal spoon to fold gently until just combined. Spoon into the prepared pan. Top with a sheet of baking paper and foil, pleated in centre, and secure with kitchen string. Place the pan in slow cooker. Add enough boiling water to come halfway up side of pan. Cover and cook, adding more boiling water to the slow cooker if necessary, for 3 hours on high or until a skewer inserted in cake comes out clean. Stand cake in the pan for 5 mins before turning onto a wire rack to cool completely.

3. Step 3

   Meanwhile, use a small serrated knife to cut the extra mandarins into thin slices. Combine the extra sugar and ¼ cup (60ml) water in a small frying pan over medium-low heat. Cook, stirring, for 2-3 mins or until the sugar dissolves. Add the mandarin slices and reduce heat to very low. Cook for 6-8 mins or until the mandarin slices are tender and the syrup thickens. Set aside to cool.

4. Step 4

   Place the cake on a serving platter. Use a clean electric mixer to whisk the cream in a bowl until soft peaks form. Spoon whipped cream over the top of the cake. Top with the mandarin slices and syrup to serve.