Fresh Tangerine Cake Recipes

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.

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.

TANGERINE POUND CAKE

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.

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!

FRESH TANGERINE CAKE

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.