Tangerine Dream Cake Recipes

LAVENDER TANGERINE DREAM CUPCAKES

Steps:

• For the cake: Preheat the oven to 350 degrees F 15. Line a cupcake pan with 12 regular-size cupcake liners or 24 mini cupcake liners.
• For the cake: Mix the flour, granulated sugar, baking soda and salt in a medium bowl. Combine the tangerine juice, canola oil, vinegar, orange extract and vanilla extract in a 5-quart mixer with a paddle attachment on first speed. Add the dry ingredients. Add the poppy seeds. Once all the dry ingredients are incorporated, turn the mixer up to second speed and mix well. Turn the mixer off.
• Fill the cupcake liners half full with batter. Bake until baked through, about 20 minutes. Cool the cupcakes completely.
• For the frosting: Whip the powdered sugar, vegetable shortening, 1/4 cup water, lavender extract and salt in a bowl with an electric mixer. Add additional water in very small amounts to get the creamy consistency if it is too thick. Put the frosting in a pastry bag and cut off 1/2-inch off the top.
• To assemble: Frost each cupcake with the lavender frosting. Place a tangerine slice on top.

TANGERINE-DREAM POPPY- SEED CAKE

Steps:

• Preheat oven to 350.
• Spray a light coat of cooking spray onto a 10-inch bundt pan.
• Sift flour, baking powder, baking soda and salt into a medium bowl.
• In a large bowl, beat butter spread until smooth, about 2 minutes on medium with a hand mixer.
• Beat in sugar until well blended.
• Beat in whole eggs, one at a time, and then beat in the egg white.
• Beat in the zest and the poppy seeds.
• In a small bowl, mix together the buttermilk and juice concentrate.
• Alternately fold the flour mixture and buttermilk mixture into the egg mixture, beginning and ending with the flour, until just blended.
• DO NOT OVERMIX.
• Pour batter into bundt pan, and gently tap pan on the counter to release any air pockets.
• Bake until cake pulls away from the side of the pan, and until a toothpick comes out clean from the center (about 40-45 minutes).
• Transfer pan to cooling rack, and let cool 10 minutes.
• With a small knife, loosen the sides of the cake, and invert onto the rack to cool completely.
• For the glaze:.
• In a small bowl, stir the water, juice concentrate and zest. Stir in powdered/confectioners sugar, until just pourable.
• Drizzle over cooled 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.