This Gluten Free Tangerine Cake may just be the easiest cake I have yet prepared in my kitchen and without the added ingredient of gluten, I enjoy this cake even that much more. A fabulous recipe, producing a soft and moist oven baked cake with a citrus and almond flavor combination that I add Amaretto to for some extra flair and finesse. This step is totally optional, but in my opinion, makes the whole cake!
To make Gluten Free Tangerine Cake, you will need the following ingredients:
Preheat oven to 350 ̊F. Line with a parchment paper and grease a 9-inch springform pan.
In a large saucepan, place tangerines and cover with cold water. Bring to a boil and then once bubbling, boil for 15 minutes. Drain and cool.
Slice boiled tangerines into quarters, discard seeds and transfer remaining pieces to a food processor, including pulp and running juices. Blend a few times, scraping excess bits from the sides, until completely smooth. Set aside.
In a mixing bowl, combine eggs and 1 cup sugar together by beating until light and creamy.
Add 3 cups almond meal, 11½ ounces of prepared tangerine pulp, 1 tsp baking powder, and Amaretto if you are using, and fold together until well combined.
Pour batter into prepared baking pan and spread evenly.
Bake in preheated oven for 50-60 minutes until lightly golden on top and a wooden skewer inserted into the center of the cake comes out clean. Cover loosely with a piece of foil if the cake is starting to brown too quickly.
Allow to cool for 10 minutes before removing the springform and cooling completely.
Dust with confectioners’ sugar. You can use a decorating template or a piece of lace if you wish.
Slice and serve!
This Gluten Free Tangerine Cake ticks all the boxes when it comes to my priorities for baking. Simple and tasty is all a cake needs to be! Add some grated tangerine zest to your cake for an extra special touch and then share your pictures with us when you tag #cookmerecipes online.
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