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
Course: DessertDifficulty: Easy15
minutes50
minutesIngredients
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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