METHOD

1. Bring a small pot of water to the boil. Reduce the heat to a simmer and add in the whole mandarins (unpeeled). Leave to simmer on a low heat for 45 minutes. 
2. Preheat the oven to 180°C and grease or line a 20cm round cake tin. 
3. Place the mandarins in the bowl of a food processor or blender and blend until combined (mixture will still be a little chunky). Set aside and leave to cool slightly while you prepare the remaining ingredients.
4. To a large bowl, add the almond meal, erythritol, baking soda, salt and eggs to the bowl. Mix to combine, then stir in the mandarin mixture and mix to combine. Fold in the coconut flour.
5. Pour batter into the lined tin and bake for 30 minutes or until a skewer inserted comes out clean. If the top is browning too much, simply place a piece of foil over the top to continue baking. Leave to cool in the tin. Serve with yoghurt and fresh mandarin slices!

Notes

• May be erythritol or Lakanto.
• Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of honey or coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.