Tangerine Almond Cake Wtih Blueberry Basil Sauce Recipes

TANGERINE-ALMOND CAKE WTIH BLUEBERRY-BASIL SAUCE

Steps:

• Put tangerines in a large pot and cover with water. Toss in the vanilla bean - do not slice open! Bring to a boil, reduce heat to medium, and cook whole tangerines for about 2 hours until they are tender (soft when you squeeze them gently with tongs). Remove from pot and allow to cool. Scrape vanilla bean and set seeds aside.
• Preheat oven to 375°F.
• Over a large bowl, cut tangerines and remove any seeds. Squeeze to release excess water.
• Line the bottom of an 8-inch springform pan with parchment paper. Spray the bottom and sides of the pan.
• In a food processor, grind almonds until they turn into a course, powdery substance. Add the tangerines (with skin) and grind until the mixture forms a smooth, thick paste (some chunks of almonds and tangerines will be visible).
• In a large bowl, beat eggs. Add sugar and vanilla bean seeds and mix. Add baking powder and salt.
• Whisk tangerine-almond mixture into the egg mixture.
• Pour batter into the pan. Bake 60-70 minutes, rotating halfway through baking, until toothpick comes out clean. Cool completely on rack.
• Make sauce: Mix blueberries with powdered sugar and basil leaves in a small saucepan. Heat over medium heat, adding about 2 tablespoons of water. Cook until juices form. Sweeten with more sugar to taste. At this point, you may either puree the mixture or simply remove the basil leaves and leave it clumpy. Serve over cooled cake.

EASY BLUEBERRY ALMOND CAKE

Steps:

• Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, then set aside.
• In a large bowl, whisk together both flours, baking powder, salt, and set aside.
• In another medium-sized bowl: combine eggs, sugar, milk, extract, and oil. Stir together to fully combine. Pour wet ingredients into the dry ingredients and mix together until just combined.
• Gently fold in blueberries into the mixture and pour cake batter into prepared cake pan.
• Bake cake for 40 minutes or until toothpick inserted into the center of cake comes out clean.
• Transfer cake to a wire rack to cool completely before frosting.

BLUEBERRY, ALMOND AND LEMON CAKE

Steps:

• Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.
• Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don't worry: It'll come back together once you add the dry ingredients.
• In a separate bowl, whisk together flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about 3/4 of the blueberries by hand, then scoop batter into the prepared loaf pan.
• Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.
• When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.

FAST AND EASY TANGERINE SAUCE

Steps:

• Put 1 cup of tangerine juice in sauce pan along with lemon juice, butter, and salt.
• Put pan on low heat.
• You want to heat up the mixture without boiling it.
• The butter should be completely melted and sauce steaming.
• While the main ingredients are heating up, mix the remaining 1/2 cup of tangerine juice with the corn starch and mix until smooth.
• Once the sauce is steaming slowly whisk the corn starch mixture into the pan.
• Keep whisking until sauce thickens.
• Once sauce has thickened, remove from heat and serve over you favorite steamed vegetables (it is excellent over broccoli), fish, or chicken.

TANGERINE-SCENTED ALMOND COOKIES

Steps:

• Peel the tangerines and place the peels in a small saucepan. Add cold water to cover and bring to a boil. Drain the peels, add fresh cold water to cover and bring to a boil again. Drain, rinse under cold running water and drain again. Dry completely with paper towels.
• In a food processor, combine the almonds and tangerine peels and process until finely ground. Strain the juices from the tangerines through a sieve set over a bowl, pressing against the fruit to release all the juice.
• In a large saucepan, combine the almond mixture, granulated sugar and 1/4 cup of the tangerine juice and simmer, stirring constantly, until the sugar has dissolved, about 7 minutes. Let cool.
• Shape tablespoon-size portions of the mixture into 1 1/2-inch-thick pear shapes, wetting your fingers with the remaining tangerine juice to keep the dough from sticking to your hands. Dredge each cookie in confectioners' sugar to coat. Wrap the cookies individually in cellophane or cover tightly in a container. Let stand 3 days before serving. They will keep for 7 to 10 days.

BLUEBERRY CAKE WITH BROWN SUGAR SAUCE

Steps:

• For the cake, cream sugar and shortening.
• Add egg and vanilla, mix and then add all dry ingredients alternately with milk, stirring to mix completely.
• Add blueberries last and pour into 9" x 9" baking dish.
• Bake for 35-40 minutes at 300 degree or until centre is set.
• For the sauce, mix brown sugar, flour and salt together in a saucepan.
• Add boiling water and cook over low heat until thickened.
• Add butter and vanilla last.
• Stir and serve over warm blueberry cake.