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Tangerine cake recipe

Tangerine cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Citrus cakes
  • Orange cake

A winter cake, perfect to serve also as Christmas dessert. Soft in texture, delicate in taste, this cake has a fresh tangerine aroma and a beautiful presentation.

9 people made this

IngredientsServes: 6

  • 110g soft butter
  • 90g caster sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • juice and zest of 4 tangerines
  • 150g plain or 00 flour
  • 10g baking powder
  • For the decoration
  • 2 tangerines, juiced
  • 100g caster sugar
  • 4 tangerines
  • 100g icing sugar
  • 1 tablespoon water

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat the oven to 180 C / Gas 4. Grease an 18cm round cake tin and lightly dust with flour.
  2. In a large bowl, beat the butter and sugar with a handheld mixer until creamy. Add the eggs, one at the time until well combined. Then stir in the vanilla extract, juice and zest of tangerines. Sift in the flour mixed with baking powder and stir just enough to form a smooth cake mixture. Pour into the prepared cake tin.
  3. Bake in the preheated oven for 25 to 30 minutes or until a skewer inserted in the middle comes out clean and dry. Remove from oven and allow to cool completely in the tin.
  4. To decorate

  5. In a saucepan on low heat place the juice of 2 tangerines and 100g of caster sugar. Dissolve the sugar without stirring.
  6. Slice 4 tangerines in 5 to 6mm thick slices. When the juice starts boiling, add the tangerine slices to the pan and simmer until it forms a syrup. The tangerine slices will turn glossy. Remove from heat and cool.
  7. Make a water glaze mixing the icing sugar with 1 tablespoon of water. If too thick, add some more drops of water.
  8. Flip the cake onto a cooling rack and prick with a fork. Brush the bottom and side with tangerine syrup, then flip again onto a serving plate. Pour the glaze on the surface and let is soak into the holes. Decorate the top with the caramelised tangerine slices and serve.


To decorate this cake for Christmas, just sprinkle with silver sugar sprinkle and add some tangerine leaves.

See it on my blog

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Glazed Tangerine Cake

The bright fresh flavor of tangerine is baked into a loaf cake and glazed with a simple, delicious tangerine icing.

Ok so let’s talk about cake. I’m not a huge cake person, blaspheme I know! How can I a dessert enthusiast who regularly blogs about sweets not be completely and utterly obsessed with cake?

Here’s the deal, sometime around 8 or 9 I decided I didn’t like cake, every year after that my mom would buy me an ice cream cake from a local ice cream store and that was that. Fast forward a couple of decades to now and I like cake, now don’t get me wrong I don’t love it. I do love frosting, but whats not to love about sweet, sugary, delicious frosting! am I right?

One of my favorite types of cake is loaf cake, pound cake, lemon cake and today this tangerine cake. Let’s just say I ate more than one slice following this photo session. Of course then I promptly wrapped it up stored it in the refrigerator and begged a friend to let me bring said cake over. It was a total win, win. I mean how can I get in shape if I keep delicious cake lying around in my fridge waiting to taunt me.

This easy, Tangerine Cake is an adaptation of Ina Garten’s Lemon Cake, I heart her, she’s amazing – and so is this cake. Plus the tangerine glaze is literally the icing on this cake. I just know that you’re going to love how simple it is to make and delicious it is to eat, enjoy and happy baking!

Preparing (Baking) Cake Components in advance:

You can bake the layers in advance.

You can actually make everything in advance – cake layers, curd, frosting and decoration. Then assembling the cake should’t take more than 10 minutes.

Actually I would suggest you make most of the components in advance (as much as you can).

Refrigerated cake layers are a lot easier to cut.

As you know, I prefer cakes with thin layers and this one is not different.

The recipe is good for any winter gathering, not just Christmas/New Years!

Have a blessed Christmas everyone! Hope you get to try this Tangerine Layer Cake.

Recipe Summary

  • Vegetable oil for pan
  • About 2 1/2 cups flour
  • 4 large eggs
  • 2 cups sugar, divided
  • 1 ½ cups Roussanne, divided, or any other floral, fruity white wine, such as Viognier
  • ¾ cup tangerine olive oil or very fresh, fruity unflavored extra-virgin olive oil
  • 1 teaspoon vanilla extract
  • 5 teaspoons tangerine zest (from about 4 tangerines), plus 1 whole tangerine
  • ½ teaspoon salt
  • 2 ¼ teaspoons baking powder
  • Lightly sweetened softly whipped cream (optional)

Preheat oven to 350°. Oil and flour a 12-cup Bundt pan.

Beat eggs and 1 1/2 cups sugar in a large bowl with a mixer on medium speed until thoroughly combined, about 30 seconds.

Add 1 cup Roussanne, the tangerine olive oil, vanilla, and tangerine zest. Beat on low until blended, about 30 seconds.

Whisk together 2 1/2 cups flour, salt, and baking powder in another bowl. Add flour mixture to egg mixture and beat on low speed to incorporate. Increase speed to medium and beat 30 seconds, then scrape down sides of bowl. Increase speed to medium-high and beat 30 seconds more to blend well. Pour batter into prepared pan.

Bake cake until a wooden skewer inserted in the center comes out clean, about 30 minutes. Let cake cool on rack, 5 minutes. Carefully run a thin knife between cake and pan to loosen, then invert cake onto rack.

Peel whole tangerine with a vegetable peeler. In a small saucepan, bring remaining 1/2 cup sugar, 1/2 cup Roussanne, and the tangerine peel to a simmer over medium heat and simmer until sugar has dissolved completely, about 5 minutes.

Poke deep holes in cake (about 50 holes spaced 1/2 in. apart) with a thin skewer.

Remove peel from hot syrup and spoon syrup over still-warm cake. Let cool completely and serve with whipped cream if you like.


Thoroughly grease a 10-inch Bundt or tube pan. Sprinkle pan with bread crumbs and then shake out the excess. Sift together flour, baking powder, and salt. Set aside.

In the large bowl of an electric mixer, beat 8 ounces butter until soft with 1/2 teaspoon tangerine or lime oil. Gradually add sugar and beat until light and fluffy.

Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Tint with the food coloring, if desired.

On lowest speed of mixer, alternately add the sifted dry ingredients in three additions and the milk in two additions, scraping the bowl as necessary and beating just to mix after each addition.

Stir in grated citrus zest by hand. Add batter to prepared pan, pouring half on one side of the pan and half on the other. Level the top by briskly rotating the pan back and forth.

Bake in a preheated 350 degrees F oven until a cake tester inserted in the middle comes out clean, about 1 to 1 1/4 hours. Remove pan from oven and let the cake cool slightly in the pan on a wire rack, 10 to 15 minutes.

Meanwhile, prepare the glaze: In a bowl, mix together fruit juice, sugar, and oil, just to combine.

Place cake rack over tube pan and invert cake onto it. Place rack over a large sheet of foil. Using a pastry brush, brush glaze all over the warm cake until completely absorbed. Brush on any glaze that has dripped onto the foil.

Let cake cool completely. Using a flat-sided baking sheet or a very large spatula, transfer cake to a round platter or cake plate.

Let cake stand loosely covered with plastic wrap for several hours so that the glaze has time to penetrate to the interior of the cake. When ready, the cake will be completely dry. Cut into slices to serve.

Make cake: Preheat oven to 350°. Brush an 8-in. square pan with oil and dust with flour. In a medium bowl, combine remaining 11/2 cups flour, the baking powder, salt, baking soda, cardamom, and 3 tbsp. sesame seeds.

In a large bowl with a mixer on medium- high speed, beat remaining 1/2 cup oil with the granulated sugar until well blended, 1 to 2 minutes. Add eggs and beat until slightly bubbly, 1 to 2 minutes. Incorporate tangerine zest and juice on low speed until blended. Add flour mixture and beat on medium-low speed until batter is smooth, scraping inside of bowl as needed, about 1 minute more. Scrape batter into prepared pan. Set aside 1 tsp. sesame seeds. Sprinkle remaining sesame seeds over batter.

Bake cake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cake cool on a rack 10 min-utes. Loosen cake from sides of pan and invert onto rack. Invert cake, sesame- side up, onto another rack and let cool completely.

Meanwhile, make topping: In a 11/2- to 2-qt. saucepan, bring granulated sugar and 3/4 cup water to a boil over medium-high heat. Add tangerines and any juice and bring to simmering. Reduce heat and simmer, stirring occasionally, until skin is translucent and tender, 30 to 45 min- utes. Let cool completely (if you like, set pan in ice water to speed it up).

Chop 2 tbsp. candied tangerines and put in a bowl with cream. Beat with a mixer on medium speed until cream holds a soft peak. Split cake horizontally with a serrated knife. Set bottom half on a plat- ter and spoon cream on top. Scatter three-quarters of candied tangerines with a little syrup over cream. Set cake top over cream and sift on some pow- dered sugar. Toss remaining candied fruit with reserved 1 tsp. sesame seeds and arrange over cake.

MAKE AHEAD The cake, up to 1 day, airtight at room temperature. The candied tangerines, up to 1 week, chilled airtight bring to room temperature before using.

*Find olio nuovo such as California Olive Ranch Limited Reserve at well-stocked supermarkets.

Related Video

This is my go-to recipe when making brownies. It's simple, secretly gluten-free and everyone likes it. (Skip the mousse I made it twice before realizing the recipe itself was the culprit.) The cake is amazing by itself, but if you want a topping, some simple whipped cream is perfect!

This cake was my desert choice for the very fist Christmas dinner I hosted in the United States (2001). The heavy richness of chocolate mousse is offset nicely by a tangerine layer that creates a unique taste to the entire desert. It pairs nicely with after-dinner coffee and brandy. This year it is again, my choice of Christmas dinned desert.

I've made this cake many times. Don't know what went wrong for those CA pastry chefs -- it is a fantastic cake and always raved over. The use of the 10 inch spring mold instead of cutting off a 1/2 inch of the cake is a great idea. The biggest difficulty with it is the chocolate curls. it seems to be a temperture thing. Disregard the negative reviews this is a great cake. For Christmas try decorating with the berries as suggested and add a few silk pointsetta flowers. really pretty

I am a pastry chef at a small restaurant and I made this recipe for one of my weekly specials. What a disappointment. It was the first dessert I've made that the wait staff didn't like. The manager said it tasted like orange vitamins. I had tasted the cake and mousse separately while I was making it, and I thought it was good, but once I had the finished product I had to agree, it was just not. It left a bad taste in my mouth and really didn't go together. I don't know why this recipe got so many great reviews. Usually I trust epicurious, but now I'm going to have to rethink this one.

I am a Pastry Chef at a small restaurant and I made this recipe for one of my weekly specials. What a disappointment! It was the first dessert I've made that the wait staff didn't like. The manager said it tasted like orange vitamins. I had tasted the cake and mousse separately while I was making it, and I thought it was good, but once I had the finished product I had to agree, it was just not. It left a bad taste in my mouth and really didn't go together. I don't know why this cake got so many great reviews. Usually I trust epicurious, but now I'm going to have to rethink this one.

EEww. I'm trying to be mature about this recipe, but to no avail. The cake is gummy and the mousse is slimy, and neither component has much flavor at all. I'll give the recipe this, though: the presentation is rather nice. Keep looking, there are better mousse cake recipes out there!

This cake was very rich and, sadly, didn't seem to have much flavour. I was hoping for a more pronounced orange flavour-- it was barely even detectable. In addition, I found that the flourless chocolate cake base hardened too much when it was chilled and didn't pair well with the texture of the mousse which, in itself, wasn't very appealing. After trying it once and being rather disappointed, I don't think that I would try it again. It would require a lot of tinkering to be a great dessert.

Tangerine Dark Chocolate Pound Cake

This Tangerine Dark Chocolate Pound Cake is sure to impress anyone you serve it to! The brightness of the tangerine contrasted with the bitter richness of the dark chocolate is a killer flavor combination! This cake is light, tender, moist, and decadent!

I was in the grocery store the other day and I saw a big bin full of the cutest little tangerines that still had the stem and leaves on them. I immediately knew I had to buy some. I had no plans of what I was going to make, I just knew it had to involve these cutie tangerines.

I have always been a big fan of citrus and chocolate. There is just something about the contrast in flavors that really excites my taste buds! I decided on making a tangerine pound cake with really dark chocolate. I wanted the dark chocolate to contrast the sweetness of the pound cake and it really did! It turned out to be incredibly moist, lightly sweet, bright from the tangerine, and then slightly bitter from the chocolate. That is the definition of a perfect dessert for me. Lots of contrasts!

Let’s talk about cake flour for a moment. I know that a lot of people, including me not that long ago, avoid recipes that call for a flour other than all-purpose flour. But, here’s the thing. If you enjoy baking, think of cake flour as a pantry staple. Once you start using it and notice the huge difference in how light and tender your cakes come out, you won’t want to turn back. If you aren’t familiar, cake flour is a very finely ground flour with a lower protein content than all-purpose flour. Cake flour has about an 8% protein content while all-purpose flour sits at about 10-11%. While the finely ground characteristic is part of what makes cake flour so wonderful for cakes, this lower protein content is also desirable because the protein strands are what forms gluten when liquid is added. For a cake, you want minimal gluten development. This gives you a very light and tender cake which is all we really want in life. Right?!

  • For the tangerine syrup:
  • 1 1/4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 8 Tbs. (1 stick) unsalted butter,
  • at room temperature
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 2 Tbs. finely grated tangerine zest
  • 1/4 cup sugar
  • 2/3 cup fresh tangerine juice (I used sunburst tangerines)

Step 1

Preheat an oven to 350ºF. Spray a 1lb loaf tin with baking spray
In a bowl, stir together the flour, baking powder and salt.
In the bowl of an electric mixer beat the butter, sugar and zest until blended. Add the eggs one at a time, beating after each addition.
Add the flour mixture alternating with the milk. Beat until blended and smooth.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.
Make the tangerine syrup: Take the juice and sugar and reduce by half over medium high heat. Once reduced set aside to cool.

Remove the bread from the oven, using a fork or skewer, gently poke the top in several places. Slowly drizzle syrup over the hot bread. Let the bread cool in the pan for 15 minutes, then turn the loaf out onto the rack, top side up, and let cool completely.


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