Sunny Citrus Delight: Easy Homemade Tangerine Cake
Sunny Citrus Delight: Easy Homemade Tangerine Cake
A Simple Recipe for a Zesty and Moist Tangerine Cake
Tired of just peeling and eating seasonal tangerines? Let’s transform them into a delightful cake! This recipe is quick, easy, and bursting with the fresh, bright flavor and aroma of tangerines. It results in a moist and tender cake that’s perfect for any occasion. Even beginner bakers can achieve a delicious result. Let’s bake a slice of sunshine!
Ingredients- 130g All-purpose flour
- 60g Almond flour
- 2 Large eggs
- 80g Unsalted butter
- 80g Granulated sugar
- 1g Salt
- 3g Baking powder
- 100g Plain yogurt
- 1 Tbsp Lemon juice
- 2 Tangerines (for the cake batter)
- 1 Tbsp Sugar (for the cake pan base)
- 7 Slices of tangerine (for cake decoration)
Cooking Instructions
Step 1
Begin by melting the 80g of unsalted butter. You can do this in the microwave for about 20-30 seconds until fully liquid. Set aside to cool slightly.
Step 2
If you don’t have almond flour, grind whole almonds in a food processor or blender until they resemble flour. A slightly coarse texture is perfectly fine and can add nice texture.
Step 3
In a large mixing bowl, crack the 2 large eggs (ensure they are at room temperature) and add the 80g of granulated sugar. Whisk together until well combined and the sugar begins to dissolve.
Step 4
Add the 100g of plain yogurt (also at room temperature) to the bowl. Gently mix until just incorporated. Using room temperature ingredients helps prevent the butter from separating later.
Step 5
Stir in 1 tablespoon of lemon juice. In a separate bowl, sift together 130g of all-purpose flour, 3g of baking powder, 1g of salt, and the 60g of almond flour (or your ground nuts). Sifting helps to aerate the dry ingredients and prevent lumps. (Tip: For an even more tender cake, you can substitute cake flour for all-purpose flour. Walnuts or peanuts can be substituted for almonds for a different flavor profile.)
Step 6
Add the sifted dry ingredients to the wet ingredients in the large bowl. Use a spatula to gently fold them together until just combined. Be careful not to overmix, as this can lead to a tough cake. Once the dry ingredients are almost incorporated, pour in the slightly cooled melted butter and gently fold it in until the batter is smooth. Peel the 2 tangerines, separate the segments, and cut each segment in half. Gently fold these tangerine pieces into the batter.
Step 7
Prepare a 15cm (approximately 6-inch) cake pan. Line the bottom with a circle of parchment paper. Sprinkle 1 tablespoon of sugar evenly over the parchment paper at the bottom of the pan. This sugar will caramelize during baking, adding a lovely sweetness and crust.
Step 8
Peel the 2 tangerines designated for decoration and slice them thinly. Arrange 7 tangerine slices decoratively on the bottom of the prepared cake pan, overlapping them slightly if needed to cover the base. About 7 slices fit well in a 15cm pan.
Step 9
Carefully pour the tangerine cake batter over the tangerine slices in the pan. Gently spread the batter evenly using your spatula, being careful not to disturb the decorative tangerine layer.
Step 10
Bake in a preheated oven at 180°C (350°F) for about 50 minutes, or until a skewer inserted into the center comes out clean. It’s best to bake at 170°C (340°F) for the majority of the time to prevent the top from browning too quickly. Once baked, let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. Enjoy your homemade tangerine cake!
