Tangerine Orange Cake Food

TANGERINE OMBRE CAKE

Steps:

• Heat oven to 350°F. Grease or spray four 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat all cake ingredients except food color on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spoon and spread 1 1/2 cups of the batter into 1 pan. Divide remaining batter evenly among 3 small bowls (about 1 1/2 cups each). Add different amounts of food color to each to make different shades of the same color. Stir each until color is well blended.
• Pour 1 bowl of batter into each of 3 remaining pans. Baking 2 pans at a time, bake 22 to 26 minutes (refrigerate remaining pans until baking). Cool 5 minutes. Remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes.
• In large bowl, beat butter and powdered sugar with spoon or electric mixer on low speed until blended. Stir in 3/4 cup tangerine juice and the vanilla. If frosting is too thick, beat in more juice, a few drops at a time. If too thin, beat in a small amount of powdered sugar.
• To assemble, place deepest color cake layer on cake plate. Spread with 1/2 cup frosting. Stack layers from darkest to lightest, spreading 1/2 cup frosting between layers. Thinly spread top and side of cake with 1 1/2 cups frosting to seal in crumbs. Divide remaining frosting among 4 small bowls. Add different amounts of food color to each to make different shades of the same color to match cake layers.
• To frost, place each color in individual resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of each bag, and pipe each frosting on corresponding color cake layer. Pipe a dot of frosting and use back of table spoon to spread frosting horizontally around cake, with deepest color at bottom and working up to lighter colors; repeat around cake slightly overlapping dots of frosting. To frost top, use remaining frosting as desired. Store cake loosely covered in refrigerator.

TANGERINE CAKE WITH CITRUS GLAZE

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.

FRESH TANGERINE CAKE

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.

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.

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 ORANGE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch Bundt pan or line a muffin pan with paper cups.
• In a medium bowl, stir together the cake mix and instant pudding. Add the tangerine juice, oil, eggs and lemon extract, mix until well blended. Pour into the prepared pan or pans.
• Bake for 35 to 40 minutes in the preheated oven, until the cake springs back to the touch. For cupcakes, bake for 15 to 17 minutes. Let cool in the pan for 10 minutes before removing from pan to cool completely.
• In a small saucepan, combine the remaining tangerine juice, sugar and butter over medium heat. Stir frequently until the mixture is smooth. Drizzle over cooled cake or cupcakes.

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.
• Glaze: Whisk together the tangerine juice and egg whites, then add the confectioners' sugar and stir until smooth.
• 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.

10 BEST WAYS TO USE FRESH TANGERINES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a tangerine recipe in 30 minutes or less!

TANGERINE DREAM CAKE

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie's Picnic Love from Together - see the full collection of menus here.
• ON THE DAY Preheat the oven to 180°C/350°F/gas 4 and generously grease a 2-litre non-stick bundt tin with butter. Place the remaining butter in a food processor with the honey, flour, almonds, vanilla paste and a pinch of sea salt. Crack in the eggs, finely grate in the tangerine zest (reserving some for garnish) and blitz until smooth. Pour the mixture into the bundt tin, scraping it out of the processor with a spatula, then jiggle the tin to level it out. Bake for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave for a few minutes, then turn out on to a wire rack and leave to cool completely.
• Sift the icing sugar into a bowl, then squeeze and stir in enough tangerine juice to make a thick drizzle. Pour or spoon over the cool cake, easing some drips down the sides in an arty way, then sprinkle over the reserved zest. Peel the remaining tangerines and slice into rounds, to serve on the side. A spoonful of yoghurt also pairs with it very nicely, if you like.

TANGERINE CUPCAKES

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.

ORANGE TANGERINE PUDDING

Steps:

• Whisk together cornstarch, 1/2 cup sugar, and a pinch of salt in a 11/2-quart heavy saucepan, then whisk in juice until smooth. Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, until thickened, 2 to 3 minutes. Remove from heat and whisk in butter and zest, then transfer pudding to a metal bowl. Set bowl into a larger bowl of ice and cold water and stir frequently until cold, about 10 minutes. Spoon into glasses on a baking sheet and chill, covered, 10 minutes.
• Beat cream with remaining 2 teaspoons sugar until it holds soft peaks. Serve puddings topped with cream.