Tangerine Almond Cake – a delicious recipe with tangerines, eggs, sugar, ground almonds, baking powder, Powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place tangerines in a large saucepan and cover with water. Bring to a boil on high heat. Reduce heat to very low and simmer for 2 hours. Drain. When cool enough to handle, cut in half and remove any seeds. Transfer to a food processor, with skin on, and process until well pureed.
2
Preheat the oven to 400u00b0F. Lightly grease a 9-inch springform pan and line bottom with parchment paper. Lightly grease the paper.
3
Beat eggs and sugar in a large bowl with an electric mixer until pale and thick. Fold in almonds and baking powder. Stir in the tangerine puree. Pour into prepared pan.
4
Bake for 45-50 mins, until the cake starts to pull away from sides of pan and a toothpick inserted into center comes out clean and dry. Cool in pan on a wire rack. Remove from pan. Dust with powdered sugar. Serve chilled or at room temperature with whipped cream.
872
kcal
Calories
51
g
Fat
80
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 14 oz tangerines, unpeeled, 6 None eggs, 1 1/4 cups granulated sugar, 2 cups ground almonds, and more.
Yes, Tangerine Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
