Tangerine Torte

What do you do with so many tangerines during and after Chinese New Year? Why not transform them into a moist and aromatic Tangerine Torte!

The recipe makes a 9 inch round cake but I decided to make a 7 inch round cake and the balance cake batter is poured into 2 of these petite rectangle pans. Each little pan measures 4" x 2" x 1".

This is a gluten free cake and the main ingredients are whole tangerines, almond meal (ground almond), eggs and sugar. Yes, you didn't read wrongly. Whole tangerines are used and since the peel tends to be hard and bitter, simmering the whole tangerines for a couple of hours will help to soften the peel. Also, this recipe does not call for butter or oil except to grease the pan!

I love the aroma that fills my house...warm and citrus, while the cake...fragrant, nutty, slightly tart, wonderfully dense and moist. 

I didn't have the chance to keep the cake for long as it was all gone very soon after they were being served. :)

Tangerine Torte

recipe adapted from Joy of Baking
makes a 9" round pan 

Ingredients:

450g tangerines (4-6 depending on size)

6 large eggs, at room temperature

1 tsp vanilla extract

250g sugar (I reduced to 230g)

1 tsp baking powder

1/4 tsp salt

250g almond meal

Method:

1. Place the tangerines in a saucepan and cover with water. Bring to a boil, then simmer for about 2 hours or until very soft. (Simmering the tangerines help to soften the peel and bitterness.)

2. Remove the tangerine from the water and let them cool completely. (This step can be done a day ahead. Once the tangerines have cooled completely, cover, and place in the refrigerator. Bring to room temperature before using.)

3. Preheat oven to 190C. Grease the bottom and sides of a 9" springform pan and line the bottom of the pan with parchment paper.

4. When the tangerines have cooled completely, cut them into large chunks and remove any seeds. 

5. Place the cut tangerines (with the skin on) in your food processor (you can also use a blender). Add eggs and vanilla extract and give it a good blitz until you get a smooth mixture.

6. In a large bowl, whisk together the sugar, baking powder, salt and almond meal. 

7. Pour the tangerine mixture to the almond mixture and stir till well combined.

8. Pour batter into the prepared pan and bake for about 45 - 60 minutes, or until an inserted skewer into the center of the cake comes out clean.

9. Remove from oven and let cool completely in the pan on a wire rack.

Note:
-This cake tastes better if allowed to sit covered overnight to allow the flavors to mingle.
-You can serve the cake with whipped cream, or fresh fruits, or sprinkle with some confectioner's sugar.

 

This post is linked to the event, Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe

&

also to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" 

hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.