Preheat oven to 155 C/310 F Fan Forced and prepare an 8" round pan with baking paper on base and sides.
Beat eggs on high for 6 minutes.
Remove the stem remnants and puree the mandarins, skin, pips and all, till there are no lumps. Fold the mandarin puree through the eggs.
Mix the dry ingredients and blend well so there are no lumps of baking powder.
Fold the dry ingredients into the egg mix till well combined but without over mixing.
Bake at 155 C for 35-45 minutes or till cooked through to the centre but not overcooked.
Allow to cool in pan
Optional Citrus Syrup
Blend the juice from 1 lemon with 2 tablespoons Swerve Confectioners Powder or preferred low carb confectioners sweetener.
As soon as cake comes out of the oven, poke holes all over it with a small skewer and spoon the syrup over the cake. Allow the cake to cool in the pan.
Notes
Store cake in an airtight container.Delicious served with whipped cream, marscarpone cheese or Greek yogurt. Bring the mandarins to a boil, then simmer for about 30-40 minutes, topping up water if required. Note that I minimize my use of sweetener in all of my recipes. Taste the batter after you have mixed the batter and if you wish to add some more sweetener, please do so to suit your tastes. Make sure you convert sweetener amounts if you use an alternative sweetener.