Romantic Persian Mandarin Almond Cake

Phase 1: The lovers mandarin purée 1. Wash the mandarins, but leave the skins on and un-scrubbed. We want those skins in the cake! 2. Place the mandarins in a saucepan and add tap water to cover them about 1cm (1/2 in), then bring to a soft boil and simmer for about 45min. Top up the water if periodically so it the mandarins are never uncovered. 3. Remove the mandarins from the water. Set the water aside for now. 4. Cool the mandarin, then cut into quarters and remove the seeds. Don't worry about mashing them up during this process. You just want to make sure all the seeds are removed. 5. Using a hand-held blender or other mixer, purée the mandarins into a moderately smooth paste. 6. Add 2/3 cup sugar to the water and set back on stove to reduce by 50% to make a sweet, slightly sour simple syrup. If you are feeling fancy, add a cracked green cardamon pod or stick of cinnamon to this. Phase 2: Prep 1. Preheat the oven to 160'C (320'F) 2. Lightly butter and then line a 22cm, spring form round cake tin with baking paper. It's best if you cut a round and then sides with the baking paper. Phase 3: The Cake Comes Together 1. Separate the egg whites from the yolks. 2. Using an electric mixer with whisk attachment, beat the egg whiles with 1/2 cup sugar until moderately stiff peaks form. The mix should be slightly less than that of a regular meringue, but enough so when you pull the whisk up, you see peaks. 3. Scoop out the meringue mixture into a large bowl, scraping down the sides to get as much out as possible. This does not need to be perfect, just get as much out as possible. 4. Add the egg yolks to the mixer bowl and the remaining 1/2 cup of sugar and beat on medium-high speed for 5-7 minutes, the mixture is thick, pale and fluffy. 5. Working in 3 batches, gently fold the yolk, mandarin purée and almond meal into the meringue mixture, keeping as much volumn as possible. 6. Spoon the mixture into the cake tin. 7. Bake for 60 minutes, or until a skewer inserted into the centre comes out clean. The centre will drop during the cooking. Don't worry, that's the way this recipe is meant to work. Phase 4: Syrup of the Gods 1. While the cake is cooking, adjust the sweetness of the simple syrup by adding honey (not sugar). You can also add orange water or similar. Basically, get the syrup to a flavor profile that works for you: get creative! But keep the profile honey-sweet-tart. 2. Peel and segment 3 mandarin oranges and soak the segments in the syrup. Phase 5: Assemble and Enjoy 1. As the cake is cooling in the tin, prick it with a skewer to make holes every inch or so. 2. Pour 1/4 cup of the syrup over the cake. 3. Let the cake cool completely, then remove it from the tin and set onto a serving plate (it's a good idea to use a serving plate with a lip or that is slightly concave so the syrup will not run off. 4. Place mandarin segments on top of the cake in a loose circle. Will will not need them all - say 12 to mark out serving segments. Keep the remaining segments aside to decorate the final served slices of cake. 5. Pour over more syrup so the cake it moist, but not soaked. Depending on your bake, this will be about 1/4 cup. Your cake is ready for love! Decoration & Serving Suggestions Choose from these ideas: 1. Sprinkle toasted pistachio nuts over the cake. 2. Place a few small mint leaves over the cake. 3. Place shaved dark chocolate scrolls over the cake (keep them largish but wafer-thin) Serve with heavy cream, a scoop ricotta or honey-sweetened Greek yoghurt.