Almond Tangerine Cake Recipe
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!
Ingredients
- 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
Instructions
- 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.