Step 1

Place the whole mandarins into a saucepan.

Step 2

Cover with water and bring to a gentle boil.

Step 3

Reduce heat and simmer for 1 hour, careful not to let the water evaporate.

Step 4

Cool completely before splitting open to remove the seeds.

Step 5

Using a hand-held blender, purée.

Step 6

Preheat oven to 160°C.

Step 7

Line a 22cm cake tin with baking paper.

Step 8

Using an electric mixer, beat the eggs and sugar on a medium high speed for 8 minutes or until the mixture is thick, pale and tripled in volume.

Step 9

Add the purée and almond meal and fold gently with a large metal spoon until just combined.

Step 10

Spoon the mixture into the prepared tin.

Step 11

Bake for 1 hour or until a skewer inserted into the centre comes out clean.

Step 12

Set aside for 15 minutes to cool.