Flourless Tangerine Cake
User Reviews
3.8
Flourless Tangerine Cake
Description
The Flourless Tangerine Cake relies on a puree of boiled whole tangerines, which softens the peel and removes bitterness. The puree is carefully weighed for balance, then combined with eggs, sugar, almond meal (or almond flour), and baking powder. Amaretto liqueur can be added to enhance almond flavors. The batter is beaten until creamy and baked in a buttered springform pan for a moist yet firm cake with a slight tang from the citrus.
Its dense texture and rich citrus flavor offer a dessert that can be enjoyed as is or dusted with confectioner's sugar. It suits citrus lovers looking for a gluten-free option based on nuts instead of flour.
Ingredients
- 1 pound tangerine approximately 5-6, but weigh them, to make 11 1/2 ounces of puree
- 3 egg
- 1 cup white sugar
- 3 cups almond meal or almond flour
- 1 tsp baking powder
- 2 Tbsp amaretto optional
- confectioner's sugar for dusting
Instructions
- Set oven to 350F Butter a 9 inch spring form pan
- Step one is the only time consuming part of this cake. Wash your tangerines and put them in a saucepan covered with cold water. (They'll float, but don't worry about that) Bring to a boil, and boil for a full 15 minutes. The boiling removes the bitterness in the citrus skin.
- Drain and let the tangerines cool for a bit. Slice them in half, and then in half again. Remove any seeds and discard, but do this on a plate so you don't lose any juice or pulp. Put it all in a food processor and process until completely smooth. You may have to stop and scrape down the sides a few times. My finished puree weighed 11 1/2 oz, (about a cup) and I highly recommend weighing the puree and only using the 11 1/2 ounces. Too much puree will throw off the balance of ingredients in this cake.
- Set aside, or refrigerate until the next day if you want to do this ahead.
- The rest is a one bowl deal: Beat the eggs and sugar until light and creamy. Fold in the almond meal, orange pulp, baking powder, and Amaretto, if using. Mix until well combined.
- Pour into your prepared tart pan and smooth out evenly.
- Bake for 50-60 minutes, until lightly golden and a toothpick inserted in the center comes out clean. If the cake is browning too fast, cover loosely with a sheet of foil.
- Cool on a rack for 10 minutes, then remove from the pan to finish cooling.
- Dust with confectioner's sugar. Decorate with some citrus zest if you like.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 17mg | 1% |
| Potassium | 118mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 22g | 44% |
| Vitamin A | 309IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 97mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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