Mandarin and Almond Mini Loaves
When Mandarins are in season,give these cutemini gluten free loaves a whirl.
Moist and sooooooo delicious!
You will not be disappointed.
1 cup raw sugar
2 cups almond meal
60g cream cheese
30g softened butter
¾ cup icing sugar
1teaspoon vanilla essence
toasted almond flakes,to decorate
Preheat oven to 160˚C or 140˚C fan-‐forced.
Spray and line a loaf pan or 6 mini loaf pans.
Place mandarins, skins and all in a saucepan.
Cover and boil for 1 hour.
Pull mandarins apart and remove any seeds.
Then puree mandarin skin and pulp.
Using a cake mixer, beat the eggs and sugar together until thick, then add the puree and almond meal.
Mix well. Pour into tins.
A whole loaf will take 60 mins to bake
the mini-‐loaves will take 30-40 mins
Put all ingredients into a small bowl and beat with electric beaters.
Ice cooled loaf/loaves.