Gluten Free Tangerine Cake

Steps to make

1. 1

   Preheat oven and prepare baking pan

   5 min
   

   Preheat oven to 350 ̊F. Line with a parchment paper and grease a 9-inch springform pan.

2. 2

   Boil tangerines

   20 min
   

   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.

4. 3

   Prepare tangerine purée

   5 min
   

   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.

5. 4

   Combine eggs and sugar

   3 min
   

   In a mixing bowl, combine eggs and 1 cup sugar together by beating until light and creamy.

6. 5

   Add remaining batter ingredients

   2 min
   

   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.

7. 6

   Prepare cake

   1 min
   

   Pour batter into prepared baking pan and spread evenly.

8. 7

   Bake

   50 min
   

   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.

9. 8

   Cool

   30 min
   

   Allow to cool for 10 minutes before removing the springform and cooling completely.

10. 9

    Dust with sugar

    1 min
    

    Dust with confectioners’ sugar. You can use a decorating template or a piece of lace if you wish.

11. 10

    Serve

    

    Slice and serve!