In the Italian style, my Flourless Tangerine Cake is made with whole tangerines and almond flour. It's so moist and full of citrous flavour that it tastes like biting into a fresh tangerine!
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Ingredient
– 1 pound tangerines to make 11 1/2 ounces of puree, approximately 5-6, but weigh them– 3 eggs– 1 cup white sugar– 3 cups almond meal or almond flour– 1 tsp baking powder– 2 Tbsp Amaretto, optional– confectioner’s sugar for dusting
Ingredient
Heat the oven to 350F. Butter a spring form pan that is 9 inches across. The only part of this cake that takes time is the first step.
Step 1
Step 1
Instructions
Clean your tangerines and put them in a pot with cold water on top of them. (Don't worry, they'll float) Bring to a boil and keep boiling for 15 minutes.
Step 2
Step 2
Boiling gets rid of the bitter taste in the citrous skin. Take the tangerines out of the water and let them cool down. Cut them in half, then in half again. Take out the seeds and throw them away.
Step 3
Step 3
Do this on a plate to keep the mush and juice from running off. Put everything in a food processor and blend it all together until it's smooth. It's possible that you will need to stop and scrape the sides more than once.
Step 4
Step 4
The finished puree was about a cup in size, and it weighed 11 1/2 ounces. I strongly suggest that you weigh the puree and only use 11 1/2 ounces. The cake won't taste right if there is too much mush in it.
Step 5
Step 5
Prepare ahead of time and set away or put in the fridge until the next day. The rest can be done in one bowl: Mix the sugar and eggs together until they are light and fluffy.
Step 6
Step 6
When you're done, add the baking powder, Amaretto, orange pulp, and almond meal. Mix everything together well. Put it in the tart pan that you've already made and smooth it out.
Step 7
Step 7
If you stick a toothpick in the middle and it comes out clean after 50 to 60 minutes, the cake is done. A thin piece of foil can be used to cover the cake if it's turning brown too quickly.
Step 8
Step 8
After 10 minutes on a rack, take it out of the pan and let it cool completely. Add confectioner's sugar to the top. You can decorate it with orange juice if you want to.