Flourless Blueberry & Mandarin Cake

This delicious flourless cake is gluten free and dairy free, so a great one to bake for friends and family. Perfect for morning tea, or even dessert, everyone will be coming back for seconds!

At a glance

Approximately 3 hours
Serves 12 - 16 people


  • 200g whole mandarins
  • 6 eggs
  • 250g castor sugar
  • 1 ¹⁄3 tsp baking powder
  • 250g almond meal
  • 1 – 1 ½ punnets of blueberries

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  1. Put the mandarins, whole, in a saucepan and cover with water.
  2. Place a circle of baking paper on the surface of the water to keep the mandarins submerged.
  3. Place the lid on the pot and simmer the mandarins until they are completely soft (about an hour).
  4. Remove the mandarins from the water and place in a blender or food processor along with 3 tbsp of the water and puree until completely smooth. Put in the fridge and allow to cool completely.
  5. To make the cake, preheat the oven to 150 degrees C and line the base of a 9 inch springform tin with baking paper.
  6. In a large bowl, whisk together the eggs and sugar until very well combined. Whisk in 200g of cool mandarin puree.
  7. Whisk in the baking powder and and almond meal.
  8. Pour the batter into the tin and scatter over as many blueberries as you like.
  9. Bake for 40 – 50 minutes, until the cake is lightly golden and springs back when touched in the middle. Allow to cool completely and remove from the tin.