{"id":5175,"date":"2018-01-17T15:36:28","date_gmt":"2018-01-17T22:36:28","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=5175"},"modified":"2018-08-10T15:27:54","modified_gmt":"2018-08-10T21:27:54","slug":"tangerine-cake-gluten-free","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/tangerine-cake-gluten-free.html","title":{"rendered":"Tangerine Cake &#8211; Gluten Free"},"content":{"rendered":"<p><em>A surplus of tangerines resulted in this find.\u00a0 The grandchild and a friend\u00a0made it for the son-in-laws birthday.\u00a0 Yum!<br \/>\n<\/em><br \/>\n<strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 pound tangerines to make 11 1\/2 ounces of puree (approximately 5-6, but weigh them)<\/li>\n<li>3 eggs<\/li>\n<li>1 c sugar<\/li>\n<li>3 c almond meal or almond flour<\/li>\n<li>1 tsp baking powder<\/li>\n<li>2 Tab Amaretto or Grand Marnier (completely optional) confectioner&#8217;s sugar for dusting<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Preheat\u00a0oven to 350\u00b0.<\/li>\n<li>Wash your tangerines.<\/li>\n<li>Put them in a saucepan covered with cold water. (They&#8217;ll float, but don&#8217;t worry about that).<\/li>\n<li>Bring to a boil, and boil for a full 15 minutes. The boiling removes the bitterness in the citrus skin.<\/li>\n<li>Drain and let the tangerines cool for a bit.<\/li>\n<li>Slice them in half, and then in half again.<\/li>\n<li>Remove any seeds and discard, but do this on a plate so you don&#8217;t lose any juice or pulp.<\/li>\n<li>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\u00a0 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.<\/li>\n<li>The rest is a one bowl deal: Beat the eggs and sugar until light and creamy.<\/li>\n<li>Fold in the almond meal, orange pulp, baking powder, and Amaretto, if using.<\/li>\n<li>Mix until well combined.<\/li>\n<li>Pour into a buttered 9&#8243; spring form pan or tart pan with removable bottom.<\/li>\n<li>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.<\/li>\n<li>Cool on a rack for 10 minutes, then remove from the pan to finish cooling.<\/li>\n<li>Dust with confectioner&#8217;s sugar. Decorate with some citrus zest if you like.<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0\u00a0<\/strong>10-12<br \/>\n<strong>Source:\u00a0<\/strong>The View from Great Island<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A surplus of tangerines resulted in this find.\u00a0 The grandchild and a friend\u00a0made it for the son-in-laws birthday.\u00a0 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 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/tangerine-cake-gluten-free.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Tangerine Cake &#8211; Gluten Free&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[25],"tags":[],"class_list":["post-5175","post","type-post","status-publish","format-standard","hentry","category-sweets-cakes"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5175","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=5175"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5175\/revisions"}],"predecessor-version":[{"id":6384,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/5175\/revisions\/6384"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=5175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=5175"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=5175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}