Tangerine-Almond Cake Wtih Blueberry-Basil Sauce

Name: Tangerine-Almond Cake Wtih Blueberry-Basil Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 lb tangerine (or clementines); 9 ounces whole unshelled almonds; 6 eggs; 8 ounces sugar; 1/2 vanilla bean, pod; 1 1/2 teaspoons baking powder; 1 pinch salt; Sauce; 1 1/2 cups frozen blueberries (or fresh blueberries); 3 -4 tablespoons powdered sugar; 3 basil leaves

Servings: persons

Cake
1 lb tangerine (or clementines)
9 ounces whole unshelled almonds
6 eggs
8 ounces sugar
1/2 vanilla bean, pod
1 1/2 teaspoons baking powder
1 pinch salt
Sauce
1 1/2 cups frozen blueberries (or fresh blueberries)
3 -4 tablespoons powdered sugar
3 basil leaves

1
Put tangerines in a large pot and cover with water. Toss in the vanilla bean - do not slice open! Bring to a boil, reduce heat to medium, and cook whole tangerines for about 2 hours until they are tender (soft when you squeeze them gently with tongs). Remove from pot and allow to cool. Scrape vanilla bean and set seeds aside.
2
Preheat oven to 375u00b0F.
3
Over a large bowl, cut tangerines and remove any seeds. Squeeze to release excess water.
4
Line the bottom of an 8-inch springform pan with parchment paper. Spray the bottom and sides of the pan.
5
In a food processor, grind almonds until they turn into a course, powdery substance. Add the tangerines (with skin) and grind until the mixture forms a smooth, thick paste (some chunks of almonds and tangerines will be visible).
6
In a large bowl, beat eggs. Add sugar and vanilla bean seeds and mix. Add baking powder and salt.
7
Whisk tangerine-almond mixture into the egg mixture.
8
Pour batter into the pan. Bake 60-70 minutes, rotating halfway through baking, until toothpick comes out clean. Cool completely on rack.
9
Make sauce: Mix blueberries with powdered sugar and basil leaves in a small saucepan. Heat over medium heat, adding about 2 tablespoons of water. Cook until juices form. Sweeten with more sugar to taste. At this point, you may either puree the mixture or simply remove the basil leaves and leave it clumpy. Serve over cooled cake.

1179

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Cake, 1 lb tangerine (or clementines), 9 ounces whole unshelled almonds, 6 eggs, and more.

Yes, Tangerine-Almond Cake Wtih Blueberry-Basil Sauce 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.

That's it — enjoy your meal!