Preheat your oven to 170•c, fan forced
Grease (with MZO EVOO) and line (with baking paper) a 22cm springform cake
tin In a medium sized bowl sift the cocoa powder, add the vanilla extract (or paste).
Pour in the boiling water and whisk until all combined and there are no lumps.
Put aside to cool
In a separate medium sized bowl, combine the almond meal, bi-card soda and
salt. Ensure there are no lumps
In a seperate large mixing bowl, pour in the mandarin EVOO, caster sugar and
crack in the three eggs. Use a hand held electric beater to beat together on high,
until the mixture replicates the texture of thickened/aerated cream (approx. 3-
4mins of vigorous beating.
Turn the electric beater down to a lower setting and pour in the
cocoa/water/vanilla mixture- ensure you scrape down the sides of the bowl to get
all the mixture! Beat until combined.
Add in the almond meal/salt/bi-carb mixture and stir with a spatula until all
combined. The finished mixture/cake batter will be quite dark and 'liquidy' in
Pour the cake batter into the prepared cake tin and bake in the oven for 40-
45mins or until the cake is set. When testing with a skewer, it should come out
clean with only a few sticky crumbs
Cool in the cake tin for 10mins, or until it has cooled enough to handle. Ease the
cake out of the spring form tin and transfer onto a cooling rack
To make the candied mandarin, combine the water and sugar in a fry pan over
the stove and bring to the boil, stirring occasionally
Thinly slice one of the mandarins. Peel and segment the other, as well as thinly
slicing the peel of the second mandarin
Once the water and sugar is bubbling away (creating a simple syrup), place the
thinly sliced mandarin, mandarin segments and peel into the frying pan. Simmer
Using tongs or a slotted spoon, remove the mandarin and peel and place on a
rack to cool
Return the syrup to a medium/high heat and reduce for a further 3mins. Leave to
To assemble the cake dust with icing sugar and arrange the candied mandarin
slices, segments and peel over the cake and drizzle with syrup. Serve with dollop
cream, crème fraîche or dairy free alternative.