EASY TANGERINE CAKE
Steps:
- Preheat oven to 350F/180C. Grease and flour a flan pan or bundt cake pan.
- To a blender cup add, eggs, tangerines (cut in half without seeds), oil and sugar. Blend.
- In a medium bowl add flour and baking powder if using. Pour the tangerine mixture into the flour and mix well.
- Pour batter into the prepared pan and bake for 25 to 30 minutes or until golden brown.
- Let it cool for 10 minutes before removing from pan.
Nutrition Facts : Calories 178 kcal, ServingSize 1 serving
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
CITRUS UPSIDE-DOWN CAKE
This spectacular cake is practically foolproof to make. You slice a variety of peeled oranges into rounds, nestle them in a butter-rum glaze in a square pan, spread the batter over them, bake, and flip. To achieve the effect of stained-glass windows, we combined blood oranges, Cara Caras, and mandarins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h20m
Yield Makes One 8-Inch Cake
Number Of Ingredients 14
Steps:
- Cake: Preheat oven to 350°F. Brush an 8-inch square pan with 2-inch-high sides with butter. Whisk together flour, baking powder, baking soda, and salt.
- In a mixer fitted with the paddle attachment, beat butter with sugar and zest on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and sour cream, scraping down sides of bowl as needed. Reduce speed to low and gradually add flour mixture.
- Topping: With a sharp knife, slice ends off each citrus. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice fruit crosswise into 1/4-inch-thick rounds, and remove any seeds. In a small bowl, stir together butter, sugar, and rum. Spread mixture over bottom of prepared pan. Arrange sliced citrus over it in a snug, slightly overlapping even layer (cut some to fit into corners).
- Spread batter over citrus. Bake until cake is golden and puffed and a tester inserted in center comes out clean, about 55 minutes. Transfer pan to a wire rack and let cool 30 minutes. Invert onto a cake plate; serve the same day, warm or room temperature.
FRESH TANGERINE CAKE
I got this recipe out of the Paula Deen magazine, March/April 2008 issue. Made it for myself for my birthday, and everyone REALLY loved it. It is a dense, extremely moist cake. It didn't last long at all when I broke it out. For me, I would say it could stand a bit more tangerine flavor, but it was quite good. I wonder if adding orange extract to the batter would make a difference? Maybe next time. . . I also think you could substitute any other kind of citrus, equal amounts, with the same delicious results.
Provided by Battle in Seattle
Categories Dessert
Time 1h10m
Yield 1 9-inch cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- For the cake:.
- Preheat the oven to 350 degrees. Spray 2 (9-inch) round cake pans with non-stick cooking spray with flour. Set aside.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Beat in oil, zest, juice and eggs at medium speed with an electric mixer until combined. Add sour cream, beating until smooth.
- Pour batter into prepared pans, and bake for 25 minutes (it took about 40 minutes for mine, FYI), or until a wooden pick inserted in center comes out clean. Let cool in pans for (at least) 10 minutes. Remove cake from pans, and cool completely on wire racks.
- Spread frosting in between layers and on top and sides of cake. Garnish with candied tangerine zest, and pipe remaining frosting around top and bottom of cake, if desired.
- Note: You can purchase the candied zest at many specialty stores, or do as I did: Zest the tangerines in long pieces (one inch or more). Boil zest in one part water to one part sugar for approximately 20-30 minutes, or until you can easily bite through it. Let dry on a wire rack, then store in airtight container. Or, as I like to do--while the zest is still wet, dredge it in granulated sugar before drying.
- For the frosting:.
- In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Beat in zest and juice until combined. Gradually beat in confectioner's sugar until smooth.
MANDARIN ORANGE CAKE I
Start with yellow cake mix and Mandarin oranges to make this cake with a frosting made with pineapple, pudding mixture, and whipped topping.
Provided by Ellen
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 2h
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.
Nutrition Facts : Calories 336.7 calories, Carbohydrate 38.1 g, Cholesterol 41.9 mg, Fat 19.9 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 287.2 mg, Sugar 26.6 g
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