Hey Mr Tangerine Man, Bake a Cake for Me
Feb. 2nd, 2025 10:13 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Tangerine Cake.
"I think this is better a day after it's made, but I don't complain about eating it anytime."
1 lb tangerines, about 4-5
6 eggses
1 cup plus 2 Tbsp sugar
2 1/3 cups ground almonds
1 heaping tsp baking powder
Put the tangerines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each fruit in half and remove the seeds. Finely chop the skins, pith, and fruit in the fud processor (or by hand, of course).
Heat the oven to 375°. Butter and line an 8" springform pan with parchment paper. Beat the eggses. Add the sugar, almonds, and baking powder. Mix well, adding the chopped tangerines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
Pour the batter into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven, and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan.
What worked: This was delightful. Quite moist and citrus-y, but not too sweet. We topped with whipped crème fraiche which was a nice touch. It was very good with afternoon tea as leftovers. While it takes a fair amount of time, it's very little work.
The recipe calls for clementines (the smallest and sweetest tangerine variety); we used regular tangerines, which are less sweet.
What didn't: I covered with foil about 20 minutes in because it looked like it would catch otherwise, but that meant it was still a pretty brownish-red. That doesn't really count as not working; we were happy with it.
Will I make it again? Yes. I might add a splash of almond extract and/or "Flor di Sicilia", which is a citrus mix. It also might be nice with a lemon drizzle before serving (lemon juice and powdered sugar). I wonder how this would work with Seville oranges (and a bit additional sugar)? I thought about blood oranges, but their color cooks out with heat.
"I think this is better a day after it's made, but I don't complain about eating it anytime."
1 lb tangerines, about 4-5
6 eggses
1 cup plus 2 Tbsp sugar
2 1/3 cups ground almonds
1 heaping tsp baking powder
Put the tangerines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each fruit in half and remove the seeds. Finely chop the skins, pith, and fruit in the fud processor (or by hand, of course).
Heat the oven to 375°. Butter and line an 8" springform pan with parchment paper. Beat the eggses. Add the sugar, almonds, and baking powder. Mix well, adding the chopped tangerines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
Pour the batter into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven, and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan.
What worked: This was delightful. Quite moist and citrus-y, but not too sweet. We topped with whipped crème fraiche which was a nice touch. It was very good with afternoon tea as leftovers. While it takes a fair amount of time, it's very little work.
The recipe calls for clementines (the smallest and sweetest tangerine variety); we used regular tangerines, which are less sweet.
What didn't: I covered with foil about 20 minutes in because it looked like it would catch otherwise, but that meant it was still a pretty brownish-red. That doesn't really count as not working; we were happy with it.
Will I make it again? Yes. I might add a splash of almond extract and/or "Flor di Sicilia", which is a citrus mix. It also might be nice with a lemon drizzle before serving (lemon juice and powdered sugar). I wonder how this would work with Seville oranges (and a bit additional sugar)? I thought about blood oranges, but their color cooks out with heat.
