Tangerine Cake (flourless and gluten free)
A simple homemade tangerine puree made with fresh seasonal citrus. Perfect for baking, drinks, sauces, and freezing to enjoy bright citrus flavor all year long.
Servings 2 6" cakes
Cost $5
Equipment
- 1 Mixer
Ingredients
- 1½ cups homemade tangerine puree thawed if frozen
- 3 large eggs
- ¾ cup granulated sugar
- ¼ cup honey
- ¼ cup light olive oil
- 2 tablespoons amaretto
- 1 –2 teaspoons fresh tangerine or orange zest
- 3 cups almond flour
- 1 teaspoon baking powder
- Pinch of salt
- Optional finishing
- Powdered sugar for dusting
Instructions
- Rinse tangerines well and place them whole in a large pot.
- Cover with water and simmer gently until the fruit is very soft, about 20–25 minutes.
- Remove from the pot and allow the tangerines to cool.
- Peel the fruit, discard seeds, and transfer the softened pulp, juices and rinds to a blender.
- Blend until smooth, adjusting texture as desired.
- Use immediately or portion into containers or freezer bags for storage.
- Preheat oven to 350°F and prepare a 9-inch cake pan with parchment or light greasing.
- In a large bowl, whisk together tangerine puree, eggs, sugar, honey, olive oil, and amaretto until smooth.
- Stir in citrus zest.
- In another bowl, combine almond flour, baking powder, and salt.
- Add dry ingredients to wet mixture and stir just until combined.
- Pour batter into prepared pan and smooth the surface.
- Bake 35–40 minutes, until the cake is lightly golden and set in the center.
- Cool completely before dusting with powdered sugar or drizzling with citrus glaze.
Notes
- Cake can be made ahead and stored covered at room temperature.
- Tangerine cake freezes well once fully cooled.
- Use mandarin or orange puree if tangerines are unavailable.