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
FRESH TANGERINE CAKE
A fresh citrus dessert with a sweet icing.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 °F.
- Spray 2 (9-inch) circular cake pans with vegetable oil cooking spray.
- In a large bowl add the flour, sugar, baking powder, baking soda and salt. Mix together with a spatula. Using a hand-held mixer, add the eggs, vegetable oil, sour cream, 1 cup tangerine juice and zest. Mix until well combined.
- Divide the batter evenly into the pans. Bake for 25 minutes. Remove from the oven and let cool completely before icing. Ice the cakes, as desired, and serve.
- Tangerine Icing:
- Mix together the butter, cream cheese and confectioner's sugar together in a large bowl. Add 3 tablespoons tangerine juice and 1/2 tangerine's worth of zest and combine well.
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 CUPCAKES
I found this on the CBC website one day..it sounds like it would be great for springtime or a birthday party instead of a cake..
Provided by Meli-lynne
Categories Dessert
Time 1h15m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 16
Steps:
- Preheat Oven 375 Degrees Fahrenheit, Line muffin tin with 18 cups.
- Mix flour, 1 cup of the sugar, baking powder, and salt in a large bowl.
- Make well in the centre and add oil, buttermilk, vanilla, and tangerine zest (1 Tbsp). Beat one minute.
- Add tangerine juice (1/4 cup) and egg yolks and beat another minute.
- In a separate bowl, using clean beaters, whip egg whites until foamy.
- Gradually pour in remaining 1/2 cup of sugar and whip until whites hold stiff peak.
- Fold whites gently into batter and spoon into muffin cups.
- Bake 15 minutes, until cupcakes spring back when pressed. Cool completely.
- Icing:.
- Beat butter until fluffy.
- On low speed, beat in icing sugar until smooth.
- Beat in Vanilla (1 tsp), tangerine zest (1 Tbsp), and tangerine juice (1-2 Tbsp).
- If icing is too thin, add more sugar.
- Spread onto cupcakes, garnish with sprinkles.
Nutrition Facts : Calories 288.1, Fat 8, SaturatedFat 2.6, Cholesterol 21.2, Sodium 229.1, Carbohydrate 52.6, Fiber 0.4, Sugar 40.1, Protein 2.3
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