Ingredients for 7 – 8 portions:
- 100g pumpkin seeds
- 100g breakfast oats
- 100 self raising flour
- 50g sugar
- 50g dairy free butter – melted
- 200ml rice milk
- 175g mandarin segments
- 1 teaspoon baking powder
Heat the oven at 200C.
Drain the mandarin segments and set them aside. Do not throw away the syrup.
Using a blender, blend together at once, the pumpkin seeds, oats, 40g sugar, melted butter, 200ml milk. Once that is done, pour the mix in a bowl and sieve in the self raising flour and the baking powder. Add in a pinch of salt and mix until the batter is completely lumps free.
If you’ve got ramekins, grease them then spoon in each of them 3 to 4 tablespoons of the cake mix.
Place a segment of mandarin in some of the ramekins before putting them in the oven at 200C for 25 minutes. Leave to cool for 10 minutes before serving.
In the meantime, prepare the mandarin sauce with a pinch of dried ginger powder. Melt the remaining 10g of sugar in as small milk pan. Let it go slightly golden then add in the mandarin segments with ginger and 3 table spoons of the mandarin syrup. Keep stirring until the liquid has evaporated and the remaining liquid is slightly heavy. This should take about 5 minutes.
The Mandarin sauce
Serve as suggested below and allow the cake to soak in a bit of the sauce. Enjoy.