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Cook: 60 minutes


“Recipe received from Connie de Jonge-Zwart.”

  • 3 mandarins
  • 160 g spiced nuts or bastogne biscuits (spekulaas biscuits are a good alternative)
  • 50 g butter
  • 200 g cream cheese
  • 200 g low fat cottage cheese
  • 40 g sugar
  • 1 teaspoon cinnamon
  • 2 eggs

Preheat the oven to 150 °C.
Peel the mandarins and boil the segments for three minutes.
Rinse the segments with cold water and let them drip-dry thoroughly in a sieve.
Cut the mandarin segments into smaller pieces.
Crumble the spiced nuts or bastogne in a blender or food processor until it appears like a fine powder.
Melt the butter in a skillet.
Grease a 22 cm spring mould with butter and cover the bottom of the mould with baking paper.
Mix the biscuit powder with the melted butter.
Use the convex side of a spoon to flatten the biscuit mixture across the entire bottom of the mould.
Beat the cream cheese and cottage cheese together.
Mix the sugar and cinnamon into the cheese mixture and add the eggs one-by-one whilst beating everything to smooth mixture.
Stir two-thirds of the mandarin pieces into the batter.
Pour the batter into the spring pan.
Bake the pie for about 60 minutes.
Let the pie cool down for 30 minutes and then remove the spring mould.
Garnish the pie with the rest of the mandarin pieces.
After garnishing you can refrigerate the pie a bit longer at your discretion.

Recipe: Connie de Jonge-Zwart
Posting and photo: Annet Geelhoed


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