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This recipe is a variation of the classic Elizabeth David orange and almond cake, made with mandarins and pistachios. You may also like to substitute the pistachios with macadamia nuts.

300grams, about 2 – 3, seedless mandarins
4 eggs
220g, 1 cup, dark brown sugar
200g unsalted shelled pistachios, finely chopped in food processor
1 tsp baking powder
1 – 2 tbsp almond meal, depending on the juiciness of the mandarins.

whipped cream to serve
Note this cake requires 2 hours preparation of the mandarins.
Place mandarins in a saucepan and cover with cold water and a cartouche** to keep mandarins submerged. You could also use a saucer to do this.  Bring to the boil, then drain. Repeat twice more. Boil a fourth time then reduce heat to medium and simmer covered under the cartouche for 45 minutes to 1 hour, until very tender. Drain and cool for an hour.
Preheat oven to 180°C. Grease and line a 19cm, round cake pan.
Process the pistachios in the food processor until finely chopped. Set aside.
Quarter mandarins, remove any seeds and process in a food processor, with their skins on, until smooth.
Whisk eggs and brown sugar until thick and pale. Add mandarin mixture, pistachios, baking powder and almond meal.  Assess the juiciness of the mixture and add 1 or 2 tablespoons of almond meal. You do not want the mixture too thin. Gently fold with a metal spoon until just combined. Pour into the prepared tin and bake for 1 hour or until a skewer inserted comes out clean. Cool in the pan and serve with whipped cream or yoghurt.
* This recipe is based on that of Jenny Fisher, from Mathoura Mandarins; her farm gate shop, just north of Echuca on the Cobb Highway, is open seven days a week during the citrus season.
** A cartouche is a simple circle of baking paper used to cover food during the cooking process. It is placed on top of the food you are cooking to keep it submerged and so it cooks evenly.  It may also be used to cover a sauce, mayonnaise or gravy to stop a skin forming.  It is useful when poaching pears in red or white wine as the pears need to be submerged during cooking so they cook and colour evenly.