Developed by Hannah Lewry for Woolworths TASTE.
Serves: 8
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 1 hour
1. Preheat the oven to 180°C and line a 30 x 20 cm cake tin with baking paper. Thinly slice the ClemenGold mandarins (skin and all) and caramelise in a dry non-stick pan for 1 to 2 minutes per side. Arrange in the base of the tin in an even layer, then drizzle over the honey and set aside.
2. Whisk the eggs with the vanilla. Break the marzipan into pieces and pulse in a food processor. Add the sugar and blend again until sandy.
3. While the processor is running, slowly pour in the canola oil. Once combined, add the egg mixture gradually, blending after each addition.
4. Spoon the batter over the ClemenGold mandarin slices and bake for 40 to 45 minutes or until golden and a skewer comes out clean. Cool in the tin for 15 minutes, then invert onto a platter and peel away the paper.
Tip: You can make this cake a day ahead and leave it in the tin until ready to serve.
