This mandarin almond flour cake is a variation of the classic Italian orange-almond cake, only without the sugar! The mandarins are blended whole with the wet ingredients to create an exceptionally moist and citrusy cake. Serve with a cup of spice tea for a nutritious winter dessert.
Ingredients
Dry Ingredients
2½ cups
blanched almond flour
2 teaspoons
baking powder
½ teaspoons
baking soda
¼ teaspoons
sea salt
Wet Ingredients
½ pounds
satsuma mandarins
rinsed
4 large
eggs
4 tablespoons
unsalted butter
melted
6 tablespoons
maple syrup
2 teaspoons
vanilla extract
½ teaspoons
almond extract
Topping
½ cups
sliced almonds