TANGERINE-SOAKED TEA CAKE
Steps:
- Preheat the oven to 350 degrees.
- Butter a 6-cup loaf pan. Line the bottom with parchment or waxed paper, pressing it in firmly. Pour the bread crumbs into the pan and shake to coat the sides, then tip out any extra crumbs. In a small bowl, combine the tangerine zest, tangerine juice and lemon juice. Stir and set aside. Sift together the pre-sifted flour, baking soda and salt. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until fluffy. Add the sugar and mix well. Add eggs 1 at a time and mix well. With the mixer running at low speed, add alternating batches of dry ingredients and buttermilk until the batter is just mixed. Add the fruit juice and zest and mix. Pour into the prepared pan and set on a sheet pan. Bake on the sheet pan until the cake is firm in the center and a tester inserted into the center comes out dry and clean (a few crumbs are okay), 70 to 80 minutes.
- When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper. Using a turkey baster or pastry brush, spread the glaze all over the top and sides of the cake and let soak in. Repeat until all of the glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.
- Glaze: In a bowl, stir the juices and sugar together until the sugar is dissolved.
TANGERINE LOAF CAKE RECIPE - (4.4/5)
Provided by kayjayjohnson
Number Of Ingredients 12
Steps:
- Preheat an oven to 350ºF. Spray a 1lb loaf tin with baking spray In a bowl, stir together the flour, baking powder and salt. In the bowl of an electric mixer beat the butter, sugar and zest until blended. Add the eggs one at a time, beating after each addition. Add the flour mixture alternating with the milk. Beat until blended and smooth. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Make the tangerine syrup: Take the juice and sugar and reduce by half over medium high heat. Once reduced set aside to cool. Remove the bread from the oven, using a fork or skewer, gently poke the top in several places. Slowly drizzle syrup over the hot bread. Let the bread cool in the pan for 15 minutes, then turn the loaf out onto the rack, top side up, and let cool completely.
TANGERINE POUND CAKE
Make and share this Tangerine Pound Cake recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 1h30m
Yield 16 slices
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Grease bottom and side of 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans with shortening; lightly flour.
- Mix flour, baking powder and salt; set aside.
- In large bowl, beat 2 1/2 cups sugar, 1 cup butter, the tangerine peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly.
- Beat on high speed 5 minutes, scraping bowl occasionally.
- Beat in flour mixture alternately with milk on low speed, beating just until smooth after each addition.
- Pour into pan. (If using fluted tube cake pan, place pan on cookie sheet.).
- Bake fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, heat 3/4 cup sugar, 3 tablespoons butter and the tangerine juice over medium heat, stirring frequently, until sugar is dissolved.
- Remove from heat and stir in rum.
- Immediately poke long skewer into top of baked cake at 1-inch intervals (about 20 times).
- Spoon glaze over cake, allowing glaze to soak into holes.
- Cool 20 minutes and remove from pan to wire rack.
- Cool completely, about 2 hours.
Nutrition Facts : Calories 401, Fat 16, SaturatedFat 9.5, Cholesterol 104.5, Sodium 185.9, Carbohydrate 59.4, Fiber 0.6, Sugar 40.8, Protein 5
TANGERINE TEA CAKES
Steps:
- Arrange 50 mini muffin paper cups on a sheet pan. In a mixer fitted with a paddle attachment combine the almond paste, jam and tangerine rind until smooth. Mix in the eggs 1 at a time, adding the single yolk last. Add the flour and mix on low speed. Add the melted butter and mix until blended. Fill a pastry bag with the batter and pipe into the cups filling each 3/4 full. Place 1/4 of a tangerine section, with the cut side facing up on each teacake then sprinkle them all liberally with powdered sugar. Bake in a preheated 350 degree F oven until firm and lightly browned, about 20 minute. Cool and serve at room temperature in their papers.
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.
ORANGE POUND CAKE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 2h20m
Yield 2 cakes
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
- Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
- To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
TANGERINE POUND CAKE
Pound for pound, this fine textured cake, rich in butter and eggs is a winner served plain or dressed up with whipped cream and fruit.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom and side of 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans with shortening; lightly flour. Mix flour, baking powder and salt; set aside.
- In large bowl, beat 2 1/2 cups sugar, 1 cup butter, the tangerine peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s). (If using fluted tube cake pan, place pan on cookie sheet.)
- Bake fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, heat 3/4 cup sugar, 3 tablespoons butter and the tangerine juice over medium heat, stirring frequently, until sugar is dissolved. Remove from heat; stir in rum.
- Immediately poke long skewer into top of baked cake at 1-inch intervals (about 20 times). Spoon glaze over cake, allowing glaze to soak into holes. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours.
Nutrition Facts : Calories 400, Carbohydrate 60 g, Cholesterol 105 mg, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 190 mg
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4.5/5 (2)Total Time 1 hr 15 minsCategory Healthy Mandarin RecipesCalories 251 per serving
- Preheat oven to 350 degrees F. Coat an 8- to 9-inch round cake pan with cooking spray; line the bottom with parchment paper and spray the paper.
- Heat brown sugar and 2 tablespoons butter in a small pan over medium heat until the butter melts. Spread in the prepared pan, leaving a 1/4-inch border around the edge. Grate 1/2 teaspoon zest from 1 tangerine (or clementine); set aside. Cut a thin slice off the stem end of each fruit, then slice into 1/4-inch rounds. Place a slice in the center of the pan; arrange the remaining slices in slightly overlapping circles out to the edge.
- Beat the remaining 2 tablespoons butter, oil and granulated sugar in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat in eggs, one at a time. Mix in vanilla and the zest. With the mixer on low, blend in the flour mixture alternately with buttermilk, making 3 additions of the flour mixture and 2 of the buttermilk and mixing until just combined. Pour the batter into the pan, smoothing the top.
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