Let me preface this post with a very important fact about myself: I am not a cake person. I don’t love cake, it always seems too dry to me. I am obsessing over every detail of my wedding except the cake. It’s just not my thing.
That being said– this cake is awesome.
I crave this cake, and that’s no problem, because it is healthy and easy to make. I actually entered every ingredient into myfitnesspal, and it is about 120 calories per slice!!
This cake is a fantastic way to use the last few tangerines or clementines from that giant basket you bought a week ago. As an added bonus- the cake uses ALL of the fruit. Yes, you read that right. Every last bit of the fruit: rind, pulp, peel, and all goes into this delicious cake!
The inspiration for this recipe came from a Smitten Kitchen post about clementine cakes. It is difficult to find clementines here, so I settled on tangerines. I’d been wanting some tangelos, so I threw those into the mix in the glaze, and it turned out to be a good choice. The glaze adds another level of tartness and sweetness to the cake, which complements the bitterness of the rinds. Also, as an added bonus, it soaks into the cake itself, keeping it moist much longer than normal cakes, so this cake gets more delicious the longer you let it sit!
You do need a food processor and a spring form pan, but the technique and cooking process is as simple as could be!
for the cake
14 ounces tangerines (adds up to around 5-7, depending on how large they are)
1 cup + 2 tablespoons sugar
2 1/3 cups almond flour
1 heaping teaspoon baking powder
for the glaze
1 1/2 cups confectioner’s sugar
5 tablespoons tangelo juice (about 2 tangelos)
1 tablespoon orange juice
4 pinches tangelo zest
Step one. Wash the tangerines. Place them in a heavy pot with water. Boil, covered, for 2 hours. Check on the fruit after about one hour, you might have to add in more water, as it evaporates. After the second hour, drain the water out.
Lightly skin and chop the tangerines, checking for seeds. You want to take out the seeds, but definitely keep everything else- it will all go into the cake batter.
Puree the fruit, until it looks like the pulpiest OJ you’ve ever seen!
Step two. Whisk the eggs in a large bowl and add in the sugar, flour, baking powder, and puréed fruit.
Step three. Preheat the oven to 375°F. Prepare a 9″ spring-form pan by buttering it and covering the bottom with a circle of parchment paper. Pour the batter into the pan, and bake for about 30 minutes. If you are using an 8″ pan, it might take a bit longer.
As is mentioned on Smitten Kitchen, you do need to check this cake throughout the baking process. The sides can get pretty dark, but they crisp up, and almost make a crust for the cake (which is William’s favorite part). The cake is ready when a knife comes out from the center clean.
Let the cake cool, while you make the glaze.
Step four. Juice and zest the tangelo. Whisk together the sugar, juices, and zest in a medium bowl.
Pour the glaze over the cake. This makes a ton of glaze, because I wanted it to almost act like a sticky toffee cake, soaking up the sugar-juice mixture!
Use a small flour sifter to sprinkle the cake with confectioner’s sugar. Enjoy!