I love making colourful food. But I don’t like colouring the food with chemicals. Don’t you think that the natural colours of ingredients are just the best thing you can find? So yes, it was the colour of this cake that attracted me, when I saw it in “The View From Great Island” blog. I followed the original recipe without any twists this time, and it is here if you want to see.
I know that I haven’t been able to write in the blog since February 14th – almost a month – but it’s because I had a rough month.. But now I am back with this delicious, refreshing, light and sweet enough (and not too sweet) cake recipe.
The recipe has just a bunch of ingredients and it is really fast and easy to make. The only thing that would take time is the boiling of tangerines to take the bitterness away. And that’s all. I believe this cake would look incredible in a garden party! Yes, I really look forward to spring!
So if you have some almond flour (or ground almonds) in your kitchen, I strongly recommend you bake this cake and share with your friends. I never thought that I would say this about a cake that doesn’t have any chocolate in it, but this may be one of my favourite cakes now!
Difficulty: ★☆☆ (Easy)
(I used a springform pan, 24 cm in diameter)
(in this recipe, 1 cup=2.4 dl)
3 tangerines, boiled twice in a pan, 15 minutes each time
1 cup / 2 dl + 2 tbsp + 2 tsp granulated white sugar
3 cups / 7 dl + 1 tbsp + 1 tsp almond flour
1 tsp baking powder
powdered sugar for decoration (optional)
1. Preheat the oven to 175C.
2. Peel tangerines and cut in small chunks, removing any seeds. Put all the chunks, including the skin, in a food processor and process it until it becomes a puree.
3. In a mixing bowl, put eggs and sugar and beat them until light and fluffy.
4. Add tangerine puree, almond flour and baking powder and continue beating until all ingredients are incorporated.
5. Put baking sheet at the base of a springform pan (or any cake mould you are using) and grease it. Pour cake batter and using a spatula, spread the batter evenly in the mould/pan. Put in the oven, in middle rack, and bake for about 60 minutes, until a toothpick put in the centre comes out clean.
6. When baked, take it out of the oven and let it cool for about half an hour before removing it from the pan. I let it cool quite long the second time I baked it because otherwise it was hard to remove the cake from the pan without damaging it. Garnish with powdered sugar before serving (optional). Enjoy!