Tangerine Dream Recipes

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TANGERINE DREAM CAKE



Tangerine dream cake image

A pleasure to make, this cake is joyous served with a cup of tea - make sure you pack your flask. Any leftovers crumbled over ice cream will also be a treat. I like to make the whole thing on the day, but you can absolutely make the sponge ahead and simply store it in an airtight container overnight.

Provided by Jamie Oliver

Categories     Baking     Fruit

Yield 16

Number Of Ingredients 9

250 g soft unsalted butter
250 g runny honey
250 g self-raising flour
200 g ground almonds
1 tablespoon vanilla bean paste
6 large free-range eggs
4 tangerines
100 g icing sugar
natural yoghurt, to serve (optional)

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.

Nutrition Facts : Calories 348 calories, Fat 22.3 g fat, SaturatedFat 9.3 g saturated fat, Protein 6.9 g protein, Carbohydrate 32.1 g carbohydrate, Sugar 20.1 g sugar, Sodium 0.4 g salt, Fiber 0.6 g fibre

LAVENDER TANGERINE DREAM CUPCAKES



Lavender Tangerine Dream Cupcakes image

Provided by Food Network

Categories     dessert

Time 40m

Yield 12 regular or 25 mini cupcakes

Number Of Ingredients 15

3/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup tangerine juice
1/3 cup canola oil
1 tablespoon white vinegar
1 tablespoon orange extract
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tablespoon poppy seeds
3 cups powdered sugar
1/2 cup vegetable shortening, such as Organic Spectrum
1/2 tablespoon lavender extract
Pinch salt
3 tangerines, peeled and slices separated, for garnish

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.

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