Orange Blossom and Grapefruit Yogurt Loaf (Arkansas Democrat-Gazette/Kelly Brant)
The days may be getting longer (by mere seconds) but we’re still deep in the dark days of winter. To brighten things up, there’s no better flavor for baking than citrus.
A GUIDE TO CITRUS
Blood orange: A sweet-tart orange with bright, deep red or red-streaked flesh. This orange is originally from Sicily and is less acidic than other varieties. The Moro variety is the most dramatically colored blood orange.
Cara Cara: A sweet and juicy variety of navel orange with pink-blushed flesh.
Clementine: This thin-skinned, tangy-sweet member of the mandarin orange family — a cross between the Mediterranean mandarin and an orange — originated in Algeria. The fruit peels easily and is usually seedless, but sometimes contains large seeds.
Dekopon: These large mandarins are easily recognized by their bumpy skin and outie belly-buttonlike protrusion on the stem end. The juicy, sweet, seedless fruit was developed in Japan and is sold under the trade name Sumo.
Key lime: Key limes are super tart, smaller, rounder, more aromatic and more yellow than Persian (regular) limes.
Kumquat: This tiny citrus is about the size of a grape. The edible rind is sweet; the flesh is tart. The kumquat is usually served candied, pickled or cooked.
Meyer lemon: This fruit is sweeter and more aromatic than regular lemons. It originated in China and is believed to be a cross between a lemon and an orange.
Navel orange: The most popular eating orange in the world. Its bright orange skin is easy to peel, and the fruit’s juicy, sweet segments separate easily.
Persian lime: These large (compared to their Key cousins) familiar limes are the mostly widely grown and available type of lime. Usually seedless, Persian limes are more acidic and less floral than Key limes.
Pummelo: This ancestor to the grapefruit is native to Malaysia. The pummelo is more aromatic and sweeter than a grapefruit but can be used just like it. It has yellow skin with pink flesh.
Ruby Red grapefruit: Also called pink or red, this sweet grapefruit has pink-blushed skin with deep pink or red flesh and a sweet-tart flavor. Deeper colored flesh often indicates sweeter flavor.
Satsuma: This loose-skinned mandarin originated in China. It is one of the sweetest citrus varieties and is usually seedless.
Tangerine: A subclass of mandarin oranges, these sweet fruits peel easily and are less acidic than other citrus fruits. It is believed tangerines got their name when they were introduced to Europe via Tangiers.
Tangelo: This seedless, bell-shaped fruit is a cross between a tangerine and a grapefruit. It has skin similar to an orange with a noticeable bump on the stem end. Minneola and Honeybells are common varieties.
Ugli fruit: Also called Uniq fruit, this strange looking citrus is native to Jamaica and believed to be a tangerine-grapefruit hybrid. The thick, wrinkly, mottled yellow and green rind loosely encompasses the fruit. The flavor is similar to grapefruit with hints of orange.
Valencia orange: A favorite for juicing, these sweet, deep-orange-colored fruits have smooth, thin skin and are usually seedless.
Sources: “The New Food Lover’s Companion” by Sharon Tyler Herbst, “The Great Citrus Book” by Allen Susser, “Citrus: Recipes That Celebrate the Sour and the Sweet” by Catherine Phipps and “Melissa’s Great Book of Produce” by Cathy Thomas
◼️ For recipes that will use the zest or entire fruit, opt for organic whenever possible and be sure to scrub the fruit under hot tap water to remove any waxy residue. The zest is the colored portion of the peel, excluding the white pith underneath.
◼️ Even if the recipe doesn’t call for it, zest the fruit for easier juicing. The extra zest can be used to make citrus sugar: whirl granulated sugar and the citrus zest in a blender or food processor until well combined. Store in an airtight container. Or freeze the zest in 1 teaspoon portions for future use. I prefer a rasp-style grater (such as a Microplane) for zesting, but a paring knife and a careful hand or a box grater will work in a pinch.
◼️ Don’t toss juiced citrus rinds. There’s still loads of flavor to be extracted. Save the rinds to make an easy, no-cook citrus syrup (see Front Burner for the how-to). The syrup is great in drinks and desserts. Stir it into cocktails, drizzle it over berries or pound cake, use it in ice tea, brush it on cakes before frosting (let it soak in first) — anywhere you want a sweet punch of citrus flavor.
Lemon-Lime Cake (Arkansas Democrat-Gazette/Kelly Brant) This cake was inspired by ads for Franke’s Cafeteria and Community Bakery I came across in the Arkansas Gazette of the 1930s-1950s. The cake, which was often advertised as the “cake of the week,” featured lemon cake layers and lime buttercream according to the ads. Franke’s described its ingredients as cake flour, butter, sugar, baking powder, fresh lemons, fresh ground limes. I searched all through the archives and in my old cookbooks, but couldn’t find a recipe exactly like the description, so I made my own using the old ads and standard butter cake and buttercream recipes as my guide.
Arrange a rack in the middle of the oven and heat to 350 degrees. Lightly spritz two 8-inch round cake pans with baking spray; line with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
In a spouted measuring cup, whisk together the milk, lemon juice and vanilla. The mixture will curdle. This is expected. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl using a hand-held mixer) beat the butter, sugar and lemon zest on medium speed until light and fluffy, 3 to 5 minutes, scraping bowl and beaters as needed. With the mixer on medium-low, add the eggs, one at a time, waiting until each egg has been incorporated before adding the next.
Turn the mixer to low speed, and gradually add half of the flour mixture, stopping and scraping down the sides of the bowl as needed. Add half of the milk mixture and beat until combined. Repeat with the remaining flour and milk mixtures. Increase the speed to medium and beat until light and smooth, about 1 minute.
Divide the batter evenly between the prepared pans — you should have about 1 pound 5 ounces of batter in each pan. Bake until the cakes are golden brown, the edges pull away from the sides of the pan and a wooden tester inserted near the center comes out with no or few crumbs, 25 to 30 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Use an offset spatula to loosen the sides of each cake and then invert the cakes onto the wire rack. Peel away and discard the parchment paper and let the cakes cool completely.
For the buttercream: Beat the butter with an electric mixer until smooth and creamy. Add the confectioners’ sugar and lime zest and juice 1 tablespoon at a time until desired consistency and flavor are reached.
To assemble: Place a small dollop — a teaspoon or two — of frosting in the center of a cake stand and then place a small square of parchment paper on the frosting. Place one of the cake layers on the parchment square on the cake stand and top with about a cup of frosting, spreading it in an even layer to the edge. Top with remaining cake layer and spread a very thin layer of frosting on top and sides of cake. This is the crumb coat. Refrigerate cake for 30 minutes to one hour or until crumb coat is firm and set and then frost top and sides of cake with the remaining frosting.
For the best flavor and texture, wait 12 hours before serving the frosted cake.
Makes 1 (2-layer) cake.
Note: If you want to make this with Key limes, you’ll need about 4 teaspoons finely grated lime zest and 2 to 3 tablespoons juice.
Orange Blossom and Grapefruit Yogurt Loaf (Arkansas Democrat-Gazette/Kelly Brant) We especially like this loaf cake with grapefruit, but you can use any citrus you like — lemons, limes, clementines, blood oranges or grapefruit. The batter for this cake is mixed in a food processor. If you don’t have one, use a handheld electric mixer or rub the zest into the sugar using your fingers and then mix the batter with a whisk.
- 1 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 ¼ cups granulated sugar, divided use
- 1 small grapefruit
- 1/3 cup vegetable oil
- 2 eggs, room temperature
- 1 teaspoon orange blossom water, divided use
Heat the oven to 350 degrees. Lightly coat an 8 ½- by 4 ½-inch loaf pan with nonstick spray. Line the bottom with parchment paper leaving overhang on the long sides and spray again.
In a medium bowl, whisk together the flour, baking powder and salt.
Place 1 cup sugar in the bowl of a food processor. Use a Microplane grater to remove the zest (colored portion only) from the grapefruit, letting it fall directly over the sugar. Juice the grapefruit into a bowl and reserve; you’ll need 5 tablespoons of juice.
Pulse the sugar until the zest is evenly distributed and the mixture has the texture of wet sand. Add the oil and pulse until well mixed. Add the eggs and pulse just until incorporated. Add the yogurt, 1 tablespoon reserved juice and ½ teaspoon orange blossom water. Pulse just until the last streak of white yogurt disappears. Sprinkle the flour evenly over wet ingredients and pulse just until smooth. Pour the batter into the prepared pan and smooth the top.
Bake until a wooden pick inserted near the center comes out clean or with just a few crumbs, about 55 minutes. Cool in the pan on a wire rack for 15 minutes.
Meanwhile, in a small saucepan, combine the remaining ¼ cup sugar with ¼ cup of the reserved juice. Set over medium heat and bring to a boil, stirring to dissolve the sugar, then boil until the liquid is translucent, about 1 minute. Remove the pan from the heat and stir the remaining ½ teaspoon orange blossom water into the syrup.
Using the parchment overhang, lift the loaf from the pan. Peel away the parchment. Set the wire rack on a plate or rimmed baking sheet and place the cake on the rack. Brush the loaf on all sides with the grapefruit syrup. Cool completely on the wire rack before serving.
The cake can be wrapped tightly in plastic wrap and kept at room temperature for up to 1 week.
Makes one 8 ½-by-4 ½-inch loaf cake.
Adapted from Genevieve Ko via the Los Angeles Times
County Fair Orange Cake (Arkansas Democrat-Gazette/Kelly Brant) This decked out Bundt cake starts with a mix, but doesn’t taste like it came out of a box. The cake is delicious the day it is baked, and even better the next day after the glaze has had time to soak in.
- 1 (15.25-ounce) package white or yellow cake mix
- 1 (3.5-ounce) package lemon instant pudding mix
- 1 tablespoon orange zest PLUS ¾ cup freshly squeezed orange juice
- ½ cup vegetable oil
- 4 eggs
- ½ cup granulated sugar
- 1/3 cup freshly squeezed orange juice
- ¼ cup butter
- 2 teaspoons orange zest
Heat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
In a large bowl, stir together the cake mix and pudding mix. Add orange zest and juice, oil and eggs.
Beat on low speed with an electric mixer until just combined. Scrape down sides and bottom of bowl. Beat on medium speed for 4 minutes.
Pour/scrape the batter into the prepared pan. Bake for 38 to 40 minutes or until a wooden pick inserted in the center comes out clean.
Cool in pan on a wire rack for 15 minutes. Remove cake from pan to wire rack. Cool completely, at least 1 hour. Transfer cooled cake to a platter.
For the glaze: In a small saucepan or skillet, combine the sugar, orange juice and butter over medium heat, stirring until butter is melted and sugar is dissolved. Simmer gently for 2 minutes. Then remove from heat and stir in the orange zest.
Drizzle warm orange glaze over the cake. The glaze will thicken as it cools.
Makes 16 servings.
Adapted from “Martina’s Kitchen Mix: My Recipe Playlist for Real Life” by Martina McBride
This mandarin orange cake (aka Southern Pig Pickin’ Cake) is super moist and delightful. It’s perfect for any occasion, from a picnic to a dinner party, you cannot go wrong! Light, fluffy, and full of that tropical taste everyone is sure to love, you will go crazy for this cake!
Southern Pig Pickin Cake
When you are making a cake you want a decadent, fluffy texture and a whole lot of flavor! This mandarin orange cake meets all the criteria.
Fill your face (and your friends and family’s) with a delicious citrus cake that has a sweet, bright flavor that will leave you wanting more! Make it for your next party or even “just because”!
Sweet and a bit decadent, you will love this mandarin orange cake!
❤️ Why You’ll Love This Recipe!
Super Simple! All you have to do is mix, bake and pour that deliciously sweet frosting over, then chill!
Delectably Delicious! Not only is this cake sweet and citrusy, it is also perfectly soft and light. It is a wonderful dessert for any occasion!
Only 7 Ingredients! With only 7 ingredients, you get a scrumptious cake AND a sweet, tropical frosting!
These ingredients are super simple to find because most of them are in your kitchen already! Easy to find and use, this cake is super quick to put together!
- 4 Large Eggs – In order to achieve the best results in this recipe, you want the eggs to be at room temperature. If you need an eggless recipe, we have plenty of egg substitutes!
- 1 cup Oil – While you can use any oil, I recommend coconut oil for an enhanced flavor throughout this cake.
- 11 ounces Mandarin Orange Slices – We use canned fruit for this recipe, and you do not want to drain them! You can even use a larger can if you would like to top the cake with garnish slices.
- 8 ounces Cool Whip – Leave the Cool Whip out to come to room temperature for 15-20 minutes once the cake is cooled.
- 20 ounces Crushed Pineapple – If you do not have crushed pineapple, you can toss your canned pineapple tidbits or slices into the blender and pulse till crushed, if that is all you have.
- 3.5 ounces Jello Instant Vanilla Pudding Mix – You can use any brand of instant vanilla pudding if you do not have the Jello brand available.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-By-Step Instructions
Extremely easy, this recipe only has 4 easy steps: mix, bake, frost, and chill. You don’t do any actual frosting, you just pour that perfectly thick glaze over the cake!
- Mix. Preheat your oven to 350°F (175°C). Coat a 9×13 baking dish with oil/butter and flour or use baking spray. Mix cake ingredients (1 box yellow cake mix, 4 large eggs, 1 cup oil, and 11 ounces of mandarin orange slices) until smooth and transfer into your baking dish.
- Bake. Place your baking dish on the middle rack of the oven and bake for 30-35 minutes, until an inserted toothpick comes out clean. Allow the cake to cool fully before topping.
Frost, Chill & Serve
- Frost. Mix the frosting ingredients (8 ounces of Cool Whip, 20 ounces crushed pineapple, and 3.5 ounces of instant vanilla pudding mix) until well combined, then pour over the cake. The topping will be a little wet, with a slightly runny consistency. Garnish with extra mandarin oranges, if desired.
- Chill. Place your mandarin cake flat in a refrigerator to chill and set for at least 20 minutes before serving.
Easy and quick, this cake is perfect for when you need a last minute dessert. Make sure you save a slice for yourself before everyone else dives in!
💭 Angela’s Tips & Recipe Notes
- If you want to amp up the citrus flavor in the cake, add ½ teaspoon of lemon extract to the batter. It will give your cake an extra boost!
- Bring your eggs to room temperature quickly. In a pinch, you can place eggs in lukewarm water for 5-10 minutes.
- Don’t skip the coconut oil! It adds a TON of flavor. For even more coconut goodness, toast some flaked coconut to sprinkle over the frosting before serving.
To store, cover lightly with foil or saran wrap and place in the fridge. The cake will last for 4 days in the refrigerator.
Freezing Mandarin Orange Cake
If you want to freeze the cake, put it in an airtight container tightly covered with saran wrap and place the cake in the freezer for up to 6 months! Thaw in the fridge.
- yellow cake mix (1 18.25-ounce box)
- (at room temperature)
- (I recommend coconut oil for an enhanced flavor)
- mandarin orange slices (canned, do not drain – use a larger can if you would like to top with garnish slices)
- (set out to room temperature for 15-20 minutes)
- (canned, do not drain)
- Jell-O instant vanilla pudding mix
- Begin by preheating your oven to 350°F (175°C). Coat a 9×13 baking dish with oil and flour or non-stick baking spray. In a large mixing bowl, combine cake mix, eggs, oil, and mandarin orange slices. Beat until the batter becomes smooth.1 box yellow cake mix, 4 large eggs, 1 cup oil, 11 oz mandarin orange slices
- Pour the batter into your prepared baking dish. Bake the cake on the center rack for 30-35 minutes, or until you can insert a toothpick into the center and it comes out clean. Allow the cake to cool completely before adding frosting.
- Add all frosting ingredients (room temperature Cool Whip, crushed pineapple, and instant vanilla pudding mix) to a medium mixing bowl and mix until thoroughly combined. 8 oz Cool Whip, 20 oz crushed pineapple, 3.5 oz Jell-O instant vanilla pudding mix
- Pour the frosting mixture over the cooled cake and place it covered in the fridge to chill and set before serving.
- It is normal for the topping to be a slightly wet, runny consistency prior to refrigerating.
- In a pinch, you can place eggs in lukewarm water for 5-10 minutes to bring them to room temperature quickly.
- Don’t skip the coconut oil! It adds a TON of flavor. For even more coconut goodness, toast some flaked coconut to sprinkle over the frosting before serving.
- Store covered in the refrigerator for up to 4 days.
9×13 cakes, Cake mix cake, dessert, easy cakes, Mandarin Orange Cake
Cake Recipes, Dessert, Fruit Desserts
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
This beautifully moist Tangerine Drizzle Cake recipe takes the classic drizzle cake and elevates it with fresh fruit pieces into something even more luscious and delicious!
After making the World’s Best Lemon Drizzle cake, I needed another drizzle fix! I’ve been creating delicious drizzle cakes for a while now (including lime, coconut and even chocolate) and as of today, I think this Tangerine Drizzle Cake Recipe could be my new favourite!
This recipe produces a delightfully tender and light sponge that can still hold its own against the citrussy tangerine drizzle.
To make your Tangerine Drizzle Cake, you’ll first need to make a batter, which is really simple.
You’ll pop the batter into a tin and bake until it rises into a beautiful, aromatic sponge. Then you’ll soak the whole cake in a gorgeous drizzle made from orange juice and powdered sugar, boiled to give a beautiful orange syrup..
Once the cake is cool, you’ll make a beautiful tangerine icing by combining some reserved syrup with icing sugar and milk and mixing to a thick paste.
You’ll pour the icing over the cake, allowing it to drip decadently down the sides and then, once set, decorate with peeled tangerine slices. What a showstopper!
Now, if I’ve just described your dream cake, scroll down for the full, detailed recipe ingredients and method! There are plenty of photos to help you along the way, and some helpful tips to help you get the perfect Tangerine Drizzle Cake.
- slightly salted butter (softened)
- white caster sugar (superfine sugar)
- white self-raising flour (self-rising flour)
- zested and flesh chopped into pieces (see notes)
For the tangerine syrup
- icing sugar (powdered sugar)
- peeled and flesh sliced
- 18cm (7 inch) round loose bottomed or springform cake tin
- Small heatproof bowl
Grease and line the base and sides of a your tin before you start so that it’s ready to go when you need it.
Make the tangerine batter.
Preheat the oven to 180C / 160C fan / 350F.
To make a cake batter, start by placing the caster sugar and softened butter in a large mixing bowl.
Beat with an electric whisk or by hand until pale and fluffy.
Add the eggs one at a time while whisking.
This helps give a smooth, emulsified mixture with no splitting.
Add the self-raising flour.
Fold through with a silicone spatula.
Add the zest of the two tangerines, then peel them, chop up the flesh and add to the bowl. See notes on tangerine sizes below.
Gently fold through to combine.
Spoon the batter into your prepared cake tin and level off.
Bake for about 1 hour 15 minutes or until firm all the way across. Check that it’s cooked through by pushing a skewer all the way into the centre – it should come out clean.
Make the tangerine drizzle syrup.
You can make your tangerine drizzle icing towards the end of the sponge’s baking time.
Start by putting the orange juice and icing sugar in a small saucepan. Remember again that my tangerines may vary in size to yours and adjust accordingly.
Gently mix together until there are no lumps.
Place on the stove and bring to the boil, then boil for 3 minutes. Be careful, it will be very hot. The syrup should change from opaque to translucent and be thickened.
Take the cake from the oven and prick holes all over, about 3/4 of the way down with a long skewer.
Reserve 2 tbsp in a bowl and pour the rest slowly all over the cake.
Leave to cool completely in the tin.
Decorate your tangerine drizzle cake.
When your tangerine drizzle cake is completely cool, transfer it to a cake board.
Retrieve the reserved syrup.
Add the milk and icing sugar.
Whisk to create a thick, white icing.
Pour over the top of the loaf and gently coax down the sides to create some drips. Allow to set.
Once you’re ready to serve, top with slices of peeled tangerine.
Slice with a sharp knife, wiping between cuts for a neat finish. Enjoy!
And don’t forget to come back and leave a review to let me know how you got on.
Print this Tangerine Drizzle Cake Recipe
cakes and bakes
For the sponge
- Preheat the oven to 180C / 160C fan / 350F.
- To make a cake batter, start by placing the caster sugar and softened butter in a large mixing bowl. Beat with an electric whisk or by hand until pale and fluffy.
- Add the eggs one at a time while whisking until combined.
- Add the self-raising flour and fold through with a silicone spatula.
- Add the zest of the two tangerines, then peel them, chop up the flesh and add to the bowl. See notes on tangerine sizes below. Gently fold through to combine.
- Spoon the batter into your prepared cake tin and level off.
- You can make your tangerine drizzle icing towards the end of the sponge’s baking time.
- Start by putting the orange juice and icing sugar in a small saucepan. Remember again that my tangerines may vary in size to yours and adjust accordingly.
- Gently mix together until there are no lumps.
- Place on the stove and bring to the boil, then boil for 3 minutes. Be careful, it will be very hot. The syrup should change from opaque to translucent and be thickened.
- Reserve 2 tbsp in a bowl and pour the rest slowly all over the cake.
- Leave to cool completely in the tin.
- When your tangerine drizzle cake is completely cool, transfer it to a cake board.
- Combine the reserved syrup with the milk and icing sugar. Whisk to create a thick, white icing.
- Pour over the top of the loaf and gently coax down the sides to create some drips. Allow to set.
- Once you’re ready to serve, top with slices of peeled tangerine.
- Slice with a sharp knife, wiping between cuts for a neat finish. Enjoy!
My tangerines weighed about 85g (about 3 ounces) each, including the skin. They yielded approximately 3 tbsp of juice per tangerine. A little variation shouldn’t cause much of an issue, but if you use a very different orange that is considerably bigger or smaller, adjust the quantities accordingly.
Pin this Tangerine Drizzle Cake Recipe
More drizzle cake recipes to try
Coconut Drizzle Cake
This coconut drizzle cake is moist and light with desiccated coconut in the crumb, drenched in a coconut syrup and topped with coconut icing.
Get the recipe
Chocolate Drizzle Cake
This chocolate drizzle cake is something special. It starts with a perfectly tender chocolate sponge, taken to new heights when drenched with a smooth, rich chocolate syrup that sinks irresistibly through the crumb.
Luscious Lime Drizzle Cake
6 FUN recipes to make with kids – a FREE family baking eBook!
Have a free copy of my family baking eBook! With 6 easy recipes and bonus activities to get kids into the kitchen – and keep them busy for hours!
- 1 large lemon, juiced
- 2 tbsp, of organic sugar
- Powdered sugar for dusting
- 3 Pixie tangerines
- 1 lemon, zested, and juice
- 1 ½ cups of organic cane sugar
- 1/2 cup of olive oil
- 1 ¼ cup of almond flour
- 2 tsp. of baking powder
Place the tangerines in a saucepan and cover them with water. Bring to the boil and simmer gently for 20–30 minutes until tender. Remove and set aside until cool enough to handle. Cut the Pixies in half and discard the seeds and stem.
Put the Pixies, including the skin, into a food processor and blend into a paste.
Preheat the oven to 350 degrees. Grease a 9-inch spring-form cake tin and line the bottom with parchment paper.
Whisk together the eggs, lemon zest, and sugar in a bowl. Add the olive oil and beat until light and well combined. Stir in the Pixie paste then fold in the ground almonds and baking powder.
Spoon the mixture into the tin and bake for 50 minutes or until well risen and golden brown. The cake should have slightly shrunken from the sides and be springy to the touch. Leave it to cool in the tin on a wire rack.
Meanwhile, to make the syrup, warm the sugar and lemon juice in a small pan over low heat until the sugar has dissolved.
Make lots of small holes all over the cooled cake with a piece of uncooked spaghetti or cocktail stick, and drizzle over the lemon syrup. Let the cake cool completely in the tin, unlock the tin spring, and move the cake onto a serving plate. Dust with powdered sugar.
1. TANGERINE CAKE
Tangerine cake: a quick and delicious cake ready in no-time!
Blend the tangerines together with the eggs and flour. The result will surprise you!
6 organic tangerines
1 packet of baking powder (16g)
100ml vegetable oil
1. Wash and slice the tangerines and then blend them. Add the sugar and milk and keep blending.
2. Add the eggs and flour. Lastly, add the baking powder.
3. Blend for 5 minutes or until you obtain a frothy and smooth batter.
4. Pour the batter into a buttered cake pan and bake at 180°C for 45 minutes.
5. Dust with powdered sugar before serving.
2. MAGIC RICOTTA CAKE WITH LEMON ZEST
Magic ricotta cake with lemon zest: the delicious and delicate dessert!
Every bite will be so creamy and delicious!
500g sheep’s milk ricotta
300g cow’s milk ricotta
130g (2/3 cup) sugar
30g (3 tbsp) cornstarch
100g (2/3 cup) chocolate chips
Lemon zest to taste
Powdered sugar (for decoration)
Preheat the oven to 175°C/350°F. Line the bottom of 20cm springform with parchment paper.
In a large bowl whisk eggs and sugar.
Add both types of ricotta and lemon zest, mix well.
Incorporate cornstarch and mix in chocolate chips.
Pour the mixture into a springform and bake for 75 minutes.
Let cool completely.
Sprinkle with powdered sugar and serve.
❤ IF YOU LIKE THIS RECIPE YOU MAY ALSO LIKE ❤
– JAPANESE CHEESECAKE
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This Tangerine Poppy Seed Cake is love at first bite. It’s moist and citrusy with a light crunchy texture. And best of all, this cake actually tastes like fresh tangerine!
If you’re looking for a truly delicious and unique cake recipe, this Tangerine Poppy Seed Cake is a must-try. Not only is it quick and easy to make, but it’s bursting with fresh orange flavor and a hint of nuttiness from the poppy seeds. This is a great recipe for taking advantage of the winter citrus season.
Ingredients for tangerine poppy seed cake
- poppy seeds
- milkwe’ll soak the poppy seeds in warm milk to soften them, and bring out their flavor.
- we’ll soak the poppy seeds in warm milk to soften them, and bring out their flavor.
- sugarboth granulated and confectioner’s
- both granulated and confectioner’s
- orange juice and zest
- almond extractvanilla would be the more obvious choice, but I found almond extract
- vanilla would be the more obvious choice, but I found almond extract
- baking powder
Baking with poppy seeds
Many world cuisines bake with poppy seeds, but particularly Central and Eastern European, including German, Polish, Hungarian, Ukrainian, Russian, Slovak, and Czech. These cuisines typically bake sweet or savory pastries like poppy seed cake, poppy seed cookies, and poppy seed rolls. What sets these traditional poppy seed baked goods apart from the ones we bake here in the US is the sheer amount of seeds used ~ today I’m borrowing from that tradition; my cake uses a full cup!
Soaking poppy seeds in milk can bring out the natural sweetness of the seeds, as well as soften the crunchy texture. Soaking in milk makes the seeds more easily digestible, and also helps to release their natural oils, which adds an extra burst of flavor to recipes. Additionally, the process helps the body to better absorb the vitamins, minerals, and protein found in the poppy seeds.
Can you taste the poppy seeds in this tangerine cake?
When you have this many poppy seeds in a recipe, flavor is an issue ~ and poppy seeds do actually have a flavor. They’ve been called nutty, earthy, peppery, and slightly bitter. For me it’s mostly about that lovely crunch.
Can poppy seeds make you high?
No, poppy seeds do not make you high. Although poppy seeds do come from the poppy plant, the levels of psychoactive chemicals found in poppy seeds are too low to have any effect. Poppy seeds can, however make you fail a drug test as they contain trace amounts of opium, which may produce a false positive result. Therefore, it is advised that you avoid eating poppy seeds before undergoing a drug test.
Tangerine sugar boosts the citrus flavor
I love to make citrus sugars with lemons and oranges, and here I make tangerine sugar with the zest of a tangerine and the cup of sugar in the cake recipe. Processing them together in a food processor makes a bright fragrant citrus sugar that infuses the whole cake.
Orange extract is a fabulous little extra to have in your pantry. It’s a concentrated liquid flavoring extract made from the peel of an orange, usually obtained by cold pressing. It can be used in both sweet and savory dishes, from desserts to marinades and dressings, and a good orange extract will give a burst of orange flavor. It’s optional in this tangerine cake, but if you love citrus flavor it’s a good thing to have around.
Which way is up with this tangerine poppy seed bundt cake?
You have two choices when turning out bundt cakes: you can flip the baked cake out of its pan and have the smooth side facing up, or you can flip it over again and leave the craggy side up. I do it both ways, depending on the cake and the look I’m going for. In this case I want the surface of the cake to capture as much of that zingy orange glaze as possible, so I went with the nooks and crannies up 🙂
The orange glaze that I added on top is simply powdered sugar and freshly squeezed tangerine juice ~ it accentuates the citrus flavor and adds a nice pop of sweetness to every bite.
Useful tips for making tangerine poppy seed cake
Non-stick bundt pans (like milk, mascara, and those jeans from college,) have a life span. Don’t wait for the inevitable to happen, replace yours while you still can. Less detail is often a good thing in a bundt pan when you want it to release cleanly.
Spray or butter and flour your pan, making sure to get in every nook and cranny.
Let the cake cool for 10 minutes out of the oven, then loosen all the edges with a thin offset spatula before turning out.
Be sure to let your cake cool before adding a glaze, or it will soak right into the warm surface of the cake.
Do not slice your cake until just before serving to avoid drying it out.
More citrus cakes
A coffee cake for tangerine lovers!
- zest of 1 tangerine, peeled with a serrated vegetable peeler (just the orange part, try to avoid the white pith, which is bitter.)
- unsalted butter, at room temperature
- orange extract, optional
- eggs, at room temperature
- all purpose flour
- set oven to 350F
- Spray and flour a bundt pan (or a tube pan with a removable bottom)
- Heat the poppy seeds and the milk in a saucepan until warmed and set aside.
- Make the tangerine sugar in a food processor: process the sugar and the zest of one tangerine together until the sugar is fragrant and pale orange. If you don’t have a processor just finely grate the zest and mix with the sugar.
- Cream the butter with the tangerine sugar and extracts until light and fluffy, scraping down the sides of the bowl as necessary.
- Beat in the eggs, one at a time, beating well between each addition. Scrape down that bowl!
- Whisk together the flour and baking powder.
- Add the dry ingredients to the butter mixture alternately with the poppy seed milk, beginning and ending with the dry. Beat just until blended with each addition, don’t over beat.
- Blend in the tangerine juice.
- Turn the batter into your prepared pan and smooth out the surface. Bake for 40-50 minutes or until risen and just turnning golden on top. A toothpick inserted near the center will come out without wet batter on it (moist crumbs are fine.)
- Let the cake cool in the pan for 10 minutes, then loosen around all the edges and invert onto a cooling rack.
- To make the glaze, add just enough of the tangerine juice to the sugar to make a fairly thick glaze.
- When the cake is cool, go to town with the glaze. Garnish with a sprinkle of poppy seeds and tangerine zest.
Unopened packages of poppy seeds usually stay good for up to 2 years, but once they are opened they need to be used within 3 months for optimal freshness (they are high in oil so they can go rancid quickly.) It’s best to store them in an airtight container in a cool, dark place, or you can also freeze poppyseeds in a heavy duty zip lock freezer bag.
baking, bundt cake, cake, citrus, poppy seeds, tangerine, winter
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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This preserved tangerine cake is a gluten free variation on Claire Saffitz’s Preserved Lemon Cake. The cake layers are a gluten free tangerine pound cake with an umami twist, using savory preserved tangerines. In between each layer is tangerine curd, keeping the cake moist and maintaining the orange-y flavor throughout.
Preserved tangerines are not something that can be bought in stores as far as I know, so I recommend making them yourself. This recipe can be made with preserved lemons in place of tangerine, but the reward from preserving your own citrus is amazing.
Curd + Preserved Tangerines
To make this cake you are going to need two prerequisite recipes already prepared: tangerine curd and preserved tangerines. Alternatively you could use preserved lemons and substitute lemon in place of tangerine throughout the recipe.
These recipes are similar to what I did with some of my own variations described above:
Recipe 1, Recipe 2.
This cake has a touch of savory and umami to it, so dont hesitate to use the peppercorn and bay leaves.
Making The Cake
When working with the preserved oranges, we only want the rind for this recipe. I like to keep the flesh and throw it back into the jar because its still really yummy and usable, especially after 3 months of preservation.
These are the steps I like to take to make sure my cake batter comes out smooth:
Yogurt, Tangerine Rinds, Vanilla, Orange Juice – Blend these three things together until emulsified.
Eggs – Beat separately and then add along with olive oil.
Dry ingredients – Sieve into the bowl and whisk in.
When baking the cake you want to separate it evenly into two cake rounds and bake at 350 until a toothpick comes out clean. The flavor of this cake is slightly savory and umami, but with a sweet orange forward punch. The cake itself has a pound cake like texture and will be dark on the outside, and moist on the inside like a pound cake.
Assembly and Serving
Make sure your cakes are COMPLETELY cool before cutting them for assembly. The rounds will be kind of thin, but you can still cut them in half to make layers. I like this tutorial on youtube for how to cut cake layers if you have never done it before.
In between each layer, spoon your tangerine curd out and level with an offset spatula or a regular spoon. Let the cake cool in the fridge and then serve with fresh whipped cream.
Preserved Tangerine Cake
A yummy layer cake with a touch of umami.
cake, citrus, curd, layer cake, tangerine
nine inch cake
- (see link above)
- preserved tangerine rind
- cup (115 g)
- cup (140 mg) brown rice flour
- cup (100 mg)
- Grease two cake rounds with butter and line with parchment paper. Preheat your oven to 350 F.
- Combine your preserved tangerine rinds, yogurt, lemon juice, and vanilla in either a blender or food processor. Blend until the rinds have emulsified with the yogurt.
- Combine the rest of the ingredients with the yogurt mixture in a large bowl.
- Evenly distribute your cake batter into your cake rounds, tap the bottoms on the counter to get the batter to distribute evenly.
- Bake the cake rounds for approximately 35 minutes, until a toothpick comes out clean. The cake will be dark on the outside and moist inside, like a pound cake. Let the cakes cool completely before taking them out of the rounds.
- Using either a serrated knife or a cake leveler cut each round in half giving you 4 layers total.
- Serve with fresh whipped cream.
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