Tangerine Tea Cake Recipes

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TANGERINE-SOAKED TEA CAKE



Tangerine-Soaked Tea Cake image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 1 cake

Number Of Ingredients 15

1/4 cup plain dry bread crumbs (recommended: Japanese Panko)
3 tangerines or oranges, grated zest
3 tablespoons tangerine or orange juice, preferably freshly squeezed
1 tablespoon freshly squeezed lemon juice
3 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened at room temperature
2 cups sugar
3 eggs
1 cup buttermilk
Glaze, recipe follows
1/2 cup freshly squeezed tangerine juice
1 tablespoon freshly squeezed lemon juice
1/3 cup sugar

Steps:

  • Preheat the oven to 350 degrees.
  • Butter a 6-cup loaf pan. Line the bottom with parchment or waxed paper, pressing it in firmly. Pour the bread crumbs into the pan and shake to coat the sides, then tip out any extra crumbs. In a small bowl, combine the tangerine zest, tangerine juice and lemon juice. Stir and set aside. Sift together the pre-sifted flour, baking soda and salt. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until fluffy. Add the sugar and mix well. Add eggs 1 at a time and mix well. With the mixer running at low speed, add alternating batches of dry ingredients and buttermilk until the batter is just mixed. Add the fruit juice and zest and mix. Pour into the prepared pan and set on a sheet pan. Bake on the sheet pan until the cake is firm in the center and a tester inserted into the center comes out dry and clean (a few crumbs are okay), 70 to 80 minutes.
  • When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper. Using a turkey baster or pastry brush, spread the glaze all over the top and sides of the cake and let soak in. Repeat until all of the glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.
  • Glaze: In a bowl, stir the juices and sugar together until the sugar is dissolved.

FRESH TANGERINE CAKE



Fresh Tangerine Cake image

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

2 1/2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 tablespoon tangerine zest
1 cup fresh tangerine juice
3 large eggs
1 cup sour cream
candied tangerine zest (to garnish) (optional)
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 tablespoon finely grated tangerine zest
3 tablespoons fresh tangerine juice
6 cups confectioners' sugar

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.

TEA CAKES



Tea Cakes image

My husband's great-grandmother's tea cake recipe.

Provided by BeckyL

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 15m

Yield 24

Number Of Ingredients 6

1 cup butter, softened
1 ½ cups white sugar
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Beat butter and sugar in a bowl until creamy. Stir in flour, vanilla extract, baking powder, and baking soda until dough is well mixed. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet.
  • Bake in preheated oven until lightly browned, 5 to 10 minutes.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 24.5 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 101.3 mg, Sugar 12.6 g

TANGERINE TEA CAKE



Tangerine Tea Cake image

An etherealtangerine cake seems the idealsnack for a nice afternoon.Zest and juice flavor the cake;marmalade sweetens thecream filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 4-layer cake

Number Of Ingredients 14

12 ounces (3 sticks) unsalted butter, softened, plus more for pans
3 cups all-purpose flour, plus more for dusting
2 1/4 teaspoons baking powder
1 teaspoon ground allspice
3/4 teaspoon salt
2 cups sugar
6 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/4 cup plus 2 tablespoons sour cream
1/4 cup plus 2 tablespoons finely grated tangerine zest; 1/4 cup plus 2 tablespoons fresh tangerine juice (about 4 tangerines total)
2 tablespoons finely grated peeled fresh ginger
1/4 cup Orange Marmalade, made with tangerines
Tangerine-Marmalade Cream
Candied Tangerine Slices

Steps:

  • Preheat oven to 350 degrees. Cut two 8-inch rounds of parchment paper to line the bottoms of two 8-inch (2 inches deep) round cake pans. Butter and line pans. Butter linings, then flour pans, tapping out excess. Set aside.
  • Whisk together flour, baking powder, allspice, and salt in a large bowl; set aside. Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until fluffy, 2 to 3 minutes.
  • Reduce speed to low; add sugar in a slow, steady stream. Raise speed to high; mix until pale, 2 to 3 minutes. Reduce speed to medium-high. Mix in eggs, 1 at a time, mixing 30 seconds after each and scraping down sides of bowl as needed. Mix in vanilla.
  • Reduce speed to low. Add flour mixture; mix until just combined. Mix in sour cream, zest, juice, and ginger.
  • Divide batter between prepared pans. Bake until deep golden and a cake tester inserted into centers comes out clean, about 40 minutes. Let cakes cool in pans on wire racks 20 minutes. Unmold cakes onto racks; let cool completely.
  • Using a long serrated knife, halve each cake horizontally to create a total of four cake layers. Turn cake layers cut sides up. Brush 1 tablespoon marmalade on top of each layer.
  • Using an offset spatula, spread 1/2 cup plus 2 tablespoons marmalade cream over the top of one cake layer. Top with another cake layer, cut side up. Repeat with remaining cake layers, stacking to form a four-layer cake and spreading top layer with 1 cup plus 2 tablespoons marmalade cream. Garnish assembled cake with candied tangerine slices.

TANGERINE TEA CAKES



Tangerine Tea Cakes image

This is an adaptation from Gale Gand, one of my favorite pastry chefs. These cookies are so good! They have the texture of a madeleine. They are tiny, so guests can eat at least a few of them. If you can't find tangerine marmalade, you could probably substitute orange marmalade or jam (though I love the taste of Aloha's tangerine marmalade). Thank you to FLKeysJen for putting this in her best of 2009 cookbook!

Provided by Maito

Categories     Drop Cookies

Time 55m

Yield 60 tea cakes, 14 serving(s)

Number Of Ingredients 8

7 ounces almond paste
1 tablespoon tangerine marmalade
2 tangerines, zest of
3 eggs
1 egg yolk
1/4 cup flour
7 tablespoons unsalted butter, melted
powdered sugar

Steps:

  • These tiny tea cakes can be prepared in a silicone tart pan, or in petit four or mini muffin paper cups. If using, arrange cups on a sheet pan. Yield will depend on the size you choose.
  • Preheat oven to 350 degree F.
  • In a mixer, beat almond paste, marmalade and zest for a few minutes, until broken apart. Add eggs one at a time, adding the single yolk last. Mix in the flour on low speed, until just combined. Scrape down the sides of the bowl, then add the melted butter, and mix until blended. Batter will be very thin.
  • Fill tart pan or cups nearly full using a spoon or pastry bag, if preferred. Bake until firm and lightly browned, about 20 minutes. Cool completely. Dust with powdered sugar. These can be served right in the cups. Enjoy your little gems!

Nutrition Facts : Calories 150.3, Fat 11.3, SaturatedFat 4.5, Cholesterol 67, Sodium 18.7, Carbohydrate 10, Fiber 0.8, Sugar 6.4, Protein 3.2

MOM'S TANGERINE ICED TEA



Mom's Tangerine Iced Tea image

Simple syrup gives a smooth finish to this sweet tea with a citrus twist. It's so refreshing on a hot day. -Mary Miller, Poplarville, Mississippi

Provided by Taste of Home

Time 15m

Yield 4 servings.

Number Of Ingredients 6

2-3/4 cups water, divided
4 individual black tea bags
2/3 cup sugar
2 cups fresh tangerine juice (about 12 tangerines)
Ice cubes
Tangerine slices and mint sprigs, optional

Steps:

  • In a small saucepan, bring 2 cups water to a boil. Remove from the heat; add tea bags. Steep for 3-5 minutes. Discard tea bags; cool tea slightly., In another saucepan, combine remaining water and sugar; bring to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cool slightly., Transfer tea and sugar syrup to a large pitcher; stir in tangerine juice. Refrigerate until chilled. , Serve over ice; add tangerine slices and mint if desired.

Nutrition Facts : Calories 182 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 46g carbohydrate (46g sugars, Fiber 0 fiber), Protein 1g protein.

CANDIED TANGERINE SLICES



Candied Tangerine Slices image

Use this recipe to make our Tangerine Tea Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 6 to 8

Number Of Ingredients 2

2 cups sugar
2 tangerines, preferably organic, cut into 1/4-inch-thick slices and seeds removed

Steps:

  • Bring sugar and 1 cup water to a boil in a medium saucepan, stirring, until sugar dissolves. Add tangerines. Simmer until translucent, about 20 minutes. Let cool completely in syrup.

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