Tangerine Orange Cake Recipes

MANDARIN ORANGE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

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 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.