Do you remember teaching your kids how to peel their own fruit? I'm a classic "helicopter mum" and I used to peel the kids fruit for them, arranging them in pretty patterns on their plates. When they started school I had to give them a crash course on removing the peel themselves, my bad :)
In the first few weeks, they would bring home their lunchboxes and inside I would find a mangled mandarin. In their haste to enjoy its deliciousness, the peel had been taken off just enough so they could pull most of those juicy segments out of the wreckage.
And who could blame them? Mandarins are lush and I have a recipe that will make you sprint to the kitchen and bake, right now! So here's my Almond and Mandarin Loaf:
This Almond and Mandarin Loaf is perfect for the spring days that are coming our way. Its light, its not too sweet and the combination of almond, cinnamon and those juicy mandarins, is divine!
I use Greek yoghurt in this loaf because it cuts through the sweetness, allowing you to add your own with a light dusting of icing sugar and serving it with some whipped cream.
I have made it using fresh mandarins but I prefer to leave them in the fruit bowl for snack times and use the tin ones for this loaf instead. Give them a try though.
The loaf contains a mix of almond meal and flour and I like to sprinkle some slivered almonds on top before baking, to give it that nice nutty crunch and more of that gorgeous almond flavour.
If you would like to make your own Almond and Mandarin Loaf, you can download my recipe HERE or right click on the picture below and save to your computer for later: