3-4 medium mandarins, chopped and unpeeled
3/4 cup xylitol (to taste)
2 1/4 cups almond meal
1 teaspoon baking powder
Beat 6 eggs with xylitol in food processor/blender until creamy, then add chopped mandarin pieces (with peel) and blend until smooth. Add almond meal and baking powder and blend. Pour into cake pan that has been lined with baking paper, and bake 50 minutes at 170C.
When ready, take out a cool. Then you have the option of topping with a syrup or with icing. For the syrup, melt a 1/2 cup water with 1/2 cup mandarin juice and 2 tbs xylitol, then pour over the cake. For a thick frosting, beat a packet of philadelphia cream cheese lite with 2-3 tbsp Erythritol and some lemon or mandarin juice, until thick and creamy. Frost the cake and sprinkle with mandarin rind!