Tangerine Cake Moist And Fruity Witner Dessert Recipes
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.
TANGERINE CAKE: MOIST AND FRUITY WITNER DESSERT RECIPE
Tangerine Cake is a super moist, fruity cake perfect for holiday baking. Made with seasonal zesty tangerines, this cake is as beautiful as it is delicious! In fact, you can prepare this recipe with or without flour for a gluten-free cake.
Provided by Cookist
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 180C/350F.
- Grease bundt cake pan with a little bit of butter.
- Whisk egg yolks with half of the sugar, olive oil, tangerine zest and juice. Beat egg whites with leftover sugar until stiff peaks form.
- Combine baking powder and flour. Add dry ingredients into the yolk mixture and stir to make a smooth batter. Fold in stiff egg whites.
- Pour an airy batter into the cake pan and bake for 30-35 minutes. Let cool down before removing from the pan and serving topped with powdered sugar.
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