Preheat the oven to 350 degrees F. Butter a 9-inch spring form cake pan.
Wash your mandarins, put them in a saucepot and cover the mandarins with cold water. Boil for 10 minutes. Drain the pot, refill with cold water, and boil again for 15 minutes. (This boiling removes the bitterness in the citrus skin).
Over a bowl of a food processor or blender, roughly chop the mandarins and remove any seeds as you go, collecting the juice in the bowl. Puree until completely smooth (leave the skins on!), scraping down the sides frequently. Refrigerate until you are ready to use.
In a small bowl, whisk the almond flour, baking powder, baking soda, ground ginger and cinnamon. Set aside.
In a large bowl, beat the eggs and sugars (not the powdered sugar) together until light and fluffy. Carefully fold in the almond meal mixture and 1 cup mandarin puree until well combined.
Pour into the prepared spring form pan. Bake for 50-60 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
Cool on a rack for 10 minutes, then remove from the pan to finish cooling.
Dust with confectioner's sugar and some citrus zest if you like.
Get connected to the finest organic farmers and artisans in your area. We deliver organic produce fresh from our family farm right to your door. From our field today to your fork tomorrow, there’s a simple way to live deliciously!