Mandarin Cake With Amaranth Crust
[Vegan, Gluten Free]

To Make the Crust:

1. Finely grind the roasted almonds in a kitchen blender.
2. Mix all of the ingredients for the crust with a fork.
3. Line the bottom of a 9-inch springform pan with parchment paper.
4. Place the dough into the pan, and press out evenly.

To Make the Yogurt Filling:

1. Squeeze just over 3/4 cup of juice from the mandarin oranges.
2. Stir the mandarin juice, agar agar, and agave syrup quickly to avoid lumps from forming.
3. Bring to a boil in a small saucepan.
4. Remove from the heat and then quickly fold in the yogurt with a whisk.
5. Spread the yogurt mixture on the crust and set in the freezer for approximately 30 minutes.

To Make the Glaze:

1. Drain the canned mandarin oranges and arrange them in a circular pattern on top of the cake.
2. Squeeze the juice from the fresh mandarin oranges (makes about 2/3 cup), and mix with the agar agar in a small saucepan.
3. Cook approximately 30 seconds while stirring with a whisk.
4. Pour the juice on top of the cake in the spring-form pan.
5. Put it back in the freezer for 30 minutes.
6. Remove from freezer and serve.