TANGERINE CAKE WITH CITRUS GLAZE
Tangerine juice adds zest to the batter and glaze of this festive Bundt cake. Thin skins make tangerines a breeze to squeeze by hand. For smooth, pulp-free juice (great in this glaze), strain juice through a fine-mesh sieve before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 1h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Make cake: Butter and flour a 12-cup Bundt cake pan. In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in tangerine zest and juice and liqueur. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine; beat in vanilla. Transfer batter to pan, smooth top, and firmly tap pan on a flat surface to remove air bubbles.
- Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack, 30 minutes. Invert cake onto rack set in a rimmed baking sheet and let cool completely. (With a serrated knife, trim cake to sit flat, if necessary.)
- Make glaze: Whisk together confectioners' sugar and tangerine juice until smooth. Spoon glaze evenly over cake and let set 1 hour.
Nutrition Facts : Calories 494 g, Fat 18 g, Fiber 1 g, Protein 7 g, SaturatedFat 11 g
TANGERINE ANGEL FOOD CAKE WITH TANGERINE GLAZE
Steps:
- Preheat oven to 375 degrees.
- In a large mixing bowl, whip the egg whites until white and foamy. Add the cream of tartar and salt and continue whipping until soft, droopy peaks form. Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy. Sift the remaining 1/2 cup sugar and the flour together 3 times to aerate and lighten the mixture. Work quickly so the egg white does not deflate (or sift through a strainer onto a sheet of waxed paper). Fold into egg whites 1/3 at a time. Fold in the vanilla and tangerine zest. Gently spoon the mixture into an ungreased tube pan. Smooth the top and bake 30 to 35 minutes, until golden brown.
- Remove cake from oven and turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature. Slide a butter knife around the sides of the pan and put a serving plate on top. Turn over and knock the cake out onto the plate. (The browned crust of the cake will stick to the pan.) When the cake has cooled thoroughly, make the glaze and drizzle the glaze evenly over the cake. Let set in a cool place.
- Glaze: Whisk together the tangerine juice and egg whites, then add the confectioners' sugar and stir until smooth.
TANGERINE ANGEL FOOD CAKE
Make and share this Tangerine Angel Food Cake recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- In a large mixing bowl, whip the egg whites until foamy. Add the cream of tartar and salt and continue beating until soft peaks form. Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy.
- Sift the remaining 1/2 cup sugar and the flour together 3 times to aerate and lighten the mixture. Fold into the egg whites 1/3 at a time just until blended. Fold in the vanilla and tangerine zest. Gently spoon the mixture into an ungreased tube pan.
- Smooth the top and bake the cake for 30 to 35 minutes, or until a cake tester comes out clean and the cake is golden brown.
- Remove cake from the oven then turn upside down to cool. Once cool, run a knife around the sides to loosen the cake then turn onto a serving platter.
- Whisk together the tangerine juice and egg white, then add the icing sugar and stir until smooth. Drizzle the glaze evenly over the cake. Let the the glaze set in a cool place.
Nutrition Facts : Calories 2468.5, Fat 2.4, SaturatedFat 0.2, Sodium 1224.9, Carbohydrate 561.5, Fiber 4.8, Sugar 433.2, Protein 55
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