2 eggs
110g caster sugar
60g plain flour
2g ground cinnamon
1 tea spoon baking powder
2 Mandarins (skin removed)
(1) Place 50g sugar into a pan and place on a low heat and take to light caramel
(2) Cut mandarins in half width ways and place into the caramel
(3) Leave mandarins to cook in the caramel on a low heat until well caramelizes, approximately 10 minutes
(4) Once caramelized place mandarins and all excess caramel into the base of your cake tin / tins and cool to room temperature
(5) Whisk together eggs and remaining 60g of sugar to sabayon (light and airy)
(6) Sieve together flour, cinnamon and baking powder and then fold into egg mix until evenly incorporated
(7) Place cake mix on top of caramelized mandarins and bake at 180oC for 15-20 minutes (prick the cake with a knife, if the knife comes out clean the cake is ready)
(8) Whilst still warm run a knife around the edge of the cake tin to loosen the cake from the edges
(9) Turn out the cake, serve and enjoy whilst still warm.
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