Gluten-free Glazed Tangerine Cake

We had too many tangerines that nobody would eat. They had seeds – a no-no in our house – and some tangerines were quite dry, while other were too soft…Bottom line; after a few days of seeing them in the fridge drawer, I decided to use them in a cake. I saw several recipes, which would have required too much time, or much better quality of fruit. I needed something quick and that would use mostly tangerine juice.

Luckily I found the perfect recipe at It Bakes Me Happy. I didn’t have coconut oil, but I had Spectrum vegetable shortening, so I decided to use that instead. This cake was soft, moist, tangy, and with the right hint of tangerine flavor. Perfect for a cup of tea.

ENJOY!

Gluten-free Glazed Tangerine Cake

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Recipe by Simona Gluten-free Course: DessertDifficulty: Easy
Prep time

15

minutes
Cooking time

50

minutes

Ingredients

  • 234 g 234 Simona’s Flour Mix – 1 1/2 cups

  • 2 teaspoons 2 baking powder

  • 1/2 teaspoon 1/2 salt

  • 240 g 240 yogurt, I used Siggi’s 4% plain – 1 cup

  • 250 g 250 granulated sugar, divided – 1 1/4 cups

  • 4 large 4 eggs

  • 2 teaspoons 2 tangerine zest

  • 1/2 teaspoon 1/2 vanilla extract

  • 1 Tablespoon 1 glycerin

  • 120 g 120 coconut oil, or Spectrum vegetable shortening, melted – 1/2 cup

  • 80 g 80 tangerine juice – 1/3 cup

  • For the glaze
  • 120 g 120 confectioners’ sugar – 1 cup

  • 2 Tablespoons 2 tangerine juice

Directions

  • Preheat your oven to 350º F and grease a 9 inch loaf pan.
  • In a medium bowl, whisk together the flour, baking powder and salt.
    In a separate bowl whisk together the yogurt, 200g (1 cup) sugar, eggs, tangerine zest, vanilla extract, and glycerin.
  • Stir the wet ingredients into the dry and then fold in the coconut oil/shortening until the batter comes together.
  • Pour the mixture into the pan and bake for 45/50 minutes, until a toothpick in the center comes out clean. Place on a cooling rack, and let cool in the pan 10 minutes.
  • In a saucepan over medium high heat combine the tangerine juice and 50 g (1/4 cup) of sugar. Cook until the sugar melts, about minute.
  • Unmold the cake and place aluminum foil under the cooling rack. Brush the tangerine syrup over the warm cake. Cool completely.
  • Whisk together the powdered sugar and tangerine juice, drizzle over the cake, slice and serve.

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