Tangerine Tea Cake Food

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 TEA CAKES

Steps:

• Preheat the oven to 350 degrees F.
• Cream the butter and sugar, about 4 minutes. Add the eggs and mix thoroughly. Then add the milk and gradually add the flour, making a light, soft dough. Roll the dough out so it¿s very thin. Cut into rounds and put on a buttered baking pan. Bake until the cakes are yellowish in color, about 8 minutes.

TANGERINE TEA CAKE

Steps:

• Preheat oven to 350 degrees. Cut two 8-inch rounds of parchment paper to line the bottoms of two 8-inch (2 inches deep) round cake pans. Butter and line pans. Butter linings, then flour pans, tapping out excess. Set aside.
• Whisk together flour, baking powder, allspice, and salt in a large bowl; set aside. Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until fluffy, 2 to 3 minutes.
• Reduce speed to low; add sugar in a slow, steady stream. Raise speed to high; mix until pale, 2 to 3 minutes. Reduce speed to medium-high. Mix in eggs, 1 at a time, mixing 30 seconds after each and scraping down sides of bowl as needed. Mix in vanilla.
• Reduce speed to low. Add flour mixture; mix until just combined. Mix in sour cream, zest, juice, and ginger.
• Divide batter between prepared pans. Bake until deep golden and a cake tester inserted into centers comes out clean, about 40 minutes. Let cakes cool in pans on wire racks 20 minutes. Unmold cakes onto racks; let cool completely.
• Using a long serrated knife, halve each cake horizontally to create a total of four cake layers. Turn cake layers cut sides up. Brush 1 tablespoon marmalade on top of each layer.
• Using an offset spatula, spread 1/2 cup plus 2 tablespoons marmalade cream over the top of one cake layer. Top with another cake layer, cut side up. Repeat with remaining cake layers, stacking to form a four-layer cake and spreading top layer with 1 cup plus 2 tablespoons marmalade cream. Garnish assembled cake with candied tangerine slices.

TEA CAKE

Steps:

• Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer. Mix together on high speed until it looks pale yellow, 4 to 5 minutes. Reduce the mixing speed to medium. Add the vanilla extract and molasses Add the egg and mix until the ingredients are fully incorporated. The dough should be a smooth, consistent texture. Scrape down the sides of the bowl.
• In a small bowl, whisk together the flour, salt and baking soda and set to the side.
• Reduce the mixing speed to low and add the dry ingredients slowly. Mix until all of the dry ingredients are saturated. Scrape down the sides and bottom of the bowl, folding in any unincorporated ingredients.
• After the dough is well mixed, remove the dough from the mixer and place on a piece of parchment paper. Roll the parchment to create a log approximately 1 1/2 inches in diameter (about 12 inches long). Wrap the log in plastic wrap and place in your refrigerator for at least 2 hours.
• Preheat the oven to 350 degrees F.
• Remove the chilled, firm log from the refrigerator. Remove the parchment and, using a sharp knife, slice the cookie dough in 1/4-inch circles. Place the cookies on a parchment-lined baking sheet. The cookies will expand in the oven, so leave about 1 cookie width of space between them on the sheet (about 12 cookies per sheet). Work quickly, as these cookies should go into the oven while the dough is still cold.
• Bake for 8 to 10 minutes. The cookies are ready when they are just beginning to brown and let off a fragrant brown butter smell. Allow the cookies to cool fully before serving.

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.

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 TEA CAKES

Steps:

• These tiny tea cakes can be prepared in a silicone tart pan, or in petit four or mini muffin paper cups. If using, arrange cups on a sheet pan. Yield will depend on the size you choose.
• Preheat oven to 350 degree F.
• In a mixer, beat almond paste, marmalade and zest for a few minutes, until broken apart. Add eggs one at a time, adding the single yolk last. Mix in the flour on low speed, until just combined. Scrape down the sides of the bowl, then add the melted butter, and mix until blended. Batter will be very thin.
• Fill tart pan or cups nearly full using a spoon or pastry bag, if preferred. Bake until firm and lightly browned, about 20 minutes. Cool completely. Dust with powdered sugar. These can be served right in the cups. Enjoy your little gems!

TANGERINE SOUR CREAM POUND CAKE

Steps:

• To make the cake.
• 1. Position a rack in the center of the oven and heat the oven to 325 degrees. Coat the inside of a tube pan with nonstick baking spray or butter.
• 2. Sift together the flour, baking soda and salt into a medium bowl.
• 3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), cream the butter on medium speed until light and fluffy, about 3 minutes.
• 4. Add the sugar and beat until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each. Add the dry ingredients, 1 cup at a time, mixing well after each addition. Scrape the sides of the bowl.
• 5. Mix the sour cream, tangerine zest and vanilla together in a small bowl with a fork or small whisk. Add to the batter and mix until smooth. Fill the prepared tube pan with the batter and smooth the surface with an offset spatula. Bake for 45 minutes, then rotate the cake and bake for an additional 30 minutes, or until the top of the cake is cracked and golden brown and a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a cooling rack for 45 minutes.
• 6. Invert the cake onto a cooling rack set on top of a baking sheet, to catch any glaze drippings. The cake should still be a little warm to the touch.
• To make the first glaze.
• Mix 1/4 cup of the tangerine juice, the lemon juice and granulated sugar together in a small bowl. Using a pastry brush, pain the entire surface of the cake with this clear glaze, continuing until all the glaze has been used. Let the cake cool completely, about 1 hour.
• To make the second glaze.
• 1. Whisk together the powdered sugar and the remaining 1/4 cup of tangerine juice in a bowl. Let sit at room temperature for 10 minutes.
• 2. Pour the glaze very slowly over the top of the cake, so it drips down the sides. Leave the cake uncovered until the glaze sets, about 20 minutes.
• 3. The cake can be stored, in a cake box or under a cake dome, at room temperature for up to three days; the unglazed cake can be wrapped well in plastic wrap and frozen for up to two months.