A surplus of tangerines resulted in this find. The grandchild and a friend made it for the son-in-laws birthday. Yum!
Ingredients:
- 1 pound tangerines to make 11 1/2 ounces of puree (approximately 5-6, but weigh them)
- 3 eggs
- 1 c sugar
- 3 c almond meal or almond flour
- 1 tsp baking powder
- 2 Tab Amaretto or Grand Marnier (completely optional) confectioner’s sugar for dusting
Directions:
- Preheat oven to 350°.
- Wash your tangerines.
- Put them in a saucepan covered with cold water. (They’ll float, but don’t worry about that).
- Bring to a boil, and boil for a full 15 minutes. The boiling removes the bitterness in the citrus skin.
- Drain and let the tangerines cool for a bit.
- Slice them in half, and then in half again.
- Remove any seeds and discard, but do this on a plate so you don’t lose any juice or pulp.
- Put it all in a food processor and process until completely smooth. You may have to stop and scrape down the sides a few times.The finished puree should weighed 11 1/2 oz, (about a cup). Use only 11 1/2 ounces. Too much puree will throw off the balance of ingredients in this cake. Set aside, or refrigerate until the next day if you want to do this ahead.
- The rest is a one bowl deal: Beat the eggs and sugar until light and creamy.
- Fold in the almond meal, orange pulp, baking powder, and Amaretto, if using.
- Mix until well combined.
- Pour into a buttered 9″ spring form pan or tart pan with removable bottom.
- Bake for 50-60 minutes, until lightly golden and a toothpick inserted in the center comes out clean. If the cake is browning too fast, cover loosely with a sheet of foil.
- Cool on a rack for 10 minutes, then remove from the pan to finish cooling.
- Dust with confectioner’s sugar. Decorate with some citrus zest if you like.
Serves: 10-12
Source: The View from Great Island
