Tangerine Cake
Sweet and tart Tangerine Cake with tangerine glaze will brighten up your day.
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Servings: 12 servings
Equipment
Ingredients
- For the cake:
- 4 medium tangerines
- 1/2 c. 1 stick butter
- 1/2 c. sugar
- 1/2 c. brown sugar
- 3 eggs
- 1 teaspoon vanilla bean paste
- 1 3/4 c. flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cardamom
- 1/3 c. sour cream
For the glaze:
- 1/2 c. powdered sugar
- 1 Tablespoon fresh tangerine juice
Instructions
- Preheat the oven to 350 degrees. Line the bottom of a springform pan with parchment paper and spray the sides with baking spray. Set aside.
- Peel the tangerines and place in a food processor and process until they are in little bits but not yet pureed.
- In a large bowl cream together the butter, sugar, and brown sugar. Mix until well combined.
- Add in the eggs and vanilla bean paste and mix until combined.
- Mix together the flour, baking powder, salt, and cardamom in a medium bowl.
- Add half the flour mixture to the sugar mixture and mix until combined.
- Stir in the sour cream and mix well.
- Add the remaining flour mixture and mix until combined.
- Add the processed tangerines to the cake batter and mix until completely combined.
- Pour the cake batter into the prepared cake pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 10 minutes.
- Run a butter knife around the edges of the pan and remove the sides of the springform pan. Cool cake completely.
- To make the glaze whisk together the tangerine juice and powdered sugar. Whisk until smooth.
- Pour the glaze over top of the cake allowing some to drip down the sides.
- If desired sprinkle with orange or clear sanding sugar. Place a few tangerine slices on top for decoration.
Notes
Recipe adapted from Christina's Cusina