Looking for a fantastic dessert recipe to amaze your guests? Check out the Almond Tangerine Cake Recipe! It combines citrus and almond flavors using whole tangerines and almond flour, making it a gluten-free delight for those with dietary restrictions. Your taste buds will crave more!
Key Almond Tangerine Cake Ingredients & Why
Tangerines provide the cake’s main citrusy flavor, used differently in various recipes: some puree whole tangerines in the batter, while others use tangerine juice and zest as a topping.
Almond meal, often replacing flour, adds a nutty taste and a moist, dense texture to most recipes. It’s also a gluten-free alternative.
Eggs serve as a binding agent, giving structure and rich flavor while creating a golden hue.
Sugar sweetens and helps with browning; some recipes use more sugar, while others rely on tangerines’ natural sweetness.
Baking powder acts as a leavening agent to make the cake rise.
A touch of Amaretto, an almond-flavored liqueur, enhances the cake’s almond flavor in some recipes.
In one recipe, bay leaves infuse the tangerine syrup, adding herbal notes that complement the citrus and almond flavors.
How Do You Make The Best Almond Tangerine Cake?
- To prepare, place tangerines in a large pot, cover with water, and add an uncut vanilla bean. Boil, then simmer for 2 hours until tangerines are tender (soft when gently squeezed with tongs). Cool and scrape vanilla bean, setting aside the seeds for use.
- Begin by preheating the oven to 375°F.
- Cut tangerines in a bowl, removing seeds, and squeeze out excess water for freshness.
- Line the bottom of an 8-inch springform pan with parchment paper and spray the entire pan for even coating.
- Grind almonds until coarse in a food processor. Add tangerines with skin and blend into a thick, chunky paste, leaving some almond and tangerine chunks visible.
- Beat eggs in a large bowl, then mix in sugar, vanilla bean seeds, baking powder, and salt for a seamless combination.
- Mix tangerine-almond blend into eggs for a perfect fusion.
- Pour the batter into the pan and bake for 60-70 minutes, rotating halfway, until a toothpick comes out clean. Cool thoroughly on the rack.
- Combine blueberries, powdered sugar, and basil in a saucepan. Heat with 2 tbsp water until juicy. Sweeten to taste, then puree or remove basil. Serve over cooled cake.
Pro Tips For Making Almond Tangerine Cake Recipe
- Opt for fresh, firm, smooth-skinned tangerines for enhanced cake flavor. Remember to wash before use.
- Elevate your cake’s flavor by creating almond meal from scratch. Grind whole almonds finely in a food processor for a fresher taste.
- Ensure all ingredients reach room temperature for a smoother batter that combines effortlessly.
- Avoid overmixing, as it can lead to a tough, dry cake. Mix until just combined, then stop.
- Simplify cake removal with a greased springform pan.
- Enhance moisture and flavor post-baking by brushing the cake with a tangerine juice and sugar syrup.
- Allow the cake to cool thoroughly: 10-15 minutes in the pan and then completely on a wire rack before slicing and serving.
How to Store Almond Tangerine Cake
- Refrigerate for up to 2 days for short-term storage.
- Opt for an airtight container to maintain freshness during longer storage periods.
- Keep the cake in a cool spot, away from sunlight and heat.
- Freeze up to 3 months. Double-wrap in plastic, then seal in an airtight container. Thaw at room temperature.
Can You Freeze Almond Tangerine Cake?
Extend your almond tangerine cake’s life to 3 months in the freezer. Secure it with clingfilm and foil. When it’s time, let it thaw on your kitchen counter and unleash your creativity with the decorations.
Frequently Asked Questions About Almond Tangerine Cake
What is almond tangerine cake?
Indulge in the delightful gluten-free almond tangerine cake, crafted with almond flour and tangerines, boasting a moist and dense texture.
What are the ingredients of almond tangerine cake?
Crafting the perfect almond tangerine cake involves a simple lineup of ingredients: almond flour, tangerines, sugar, eggs, and baking powder. For those seeking an extra twist, consider adding bay leaves or clementines to the mix.
Is almond tangerine cake gluten-free?
Enjoy gluten-free goodness with our almond tangerine cake, made from almond flour, not wheat.
How do you make almond tangerine cake?
Create almond tangerine cake by blending whole tangerines, almond flour, sugar, eggs, and baking powder. Bake until perfection. Some recipes suggest adding a syrup for extra flavor.
Almond Tangerine Cake Recipe
- 2 whole tangerines+ peel and juice of 2 more tangerines for the toping
- 2 cups sugar, divided
- 2 cups blanched slivered almonds
- 6 large eggs, separated
- ½ teaspoon cinnamon
- ½ teaspoon almond extract
- ¼ teaspoon coarse salt+ ¼ teaspoon for the egg whites
- Begin by putting tangerines in a large pot and covering them with water. Don't forget to toss in a whole, unopened vanilla bean. Bring the mixture to a boil, then reduce the heat to medium, allowing the tangerines to cook for about 2 hours until they become tender (soft to the touch when gently squeezed with tongs). Once done, remove the tangerines from the pot and let them cool. Finally, scrape the vanilla bean and save the seeds.
- To get started, preheat your oven to 375°F.
- In a spacious bowl, cut tangerines, ensuring seed removal, and squeeze out excess water.
- Prepare the 8-inch springform pan by lining its bottom with parchment paper, then proceed to spray both the bottom and sides.
- Begin by grinding almonds in a food processor until they become coarse. Then, add the tangerines, including the skin, and blend until a thick, smooth paste forms. You may notice some visible chunks of almonds and tangerines.
- Start by beating eggs in a large bowl, then mix in sugar and vanilla bean seeds before adding baking powder and salt for a perfect blend.
- Incorporate the tangerine-almond mixture smoothly into the eggs.
- Begin by pouring the batter into the pan. Bake for 60-70 minutes, remembering to rotate it halfway through the baking process, and continue until a toothpick comes out clean. Finally, allow it to cool completely on the rack.
- In a small saucepan, combine blueberries, powdered sugar, and basil leaves. Heat over medium, adding 2 tablespoons of water. Cook until juices appear, sweeten as desired. You can either puree the mixture or remove the basil leaves for a clumpier texture. Serve over a cooled cake.