Gluten Free Tangerine Cake, Full Recipe Below! π π
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- 1 pound tangerines to make 11 Β½ ounces of puree (approximately 5-6, but weigh them)
- 3 eggs
- 1 cup sugar
- 3 cups almond meal or almond flour
- 1 tsp baking powder
- 2 Tbsp Amaretto (completely optional)
- confectionerβs sugar for dusting
- Set oven to 350F
- Step one is the only time consuming part of this cake. Wash your tangerines and put them in a saucepan covered with cold water. (Theyβll float, but donβt worry about that) Bring to a boil, and boil for a full 15 minutes. The boiling removes the bitterness in the citrus skin.
- Drain and let the tangerines cool for a bit. Slice them in half, and then in half again. Remove any seeds and discard, but do this on a plate so you donβt lose any juice or pulp. 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. My finished puree weighed 11 Β½ oz, (about a cup) and I highly recommend weighing the puree and only using the 11 Β½ 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.
- The rest is a one bowl deal: Beat the eggs and sugar until light and creamy. Fold in the almond meal, orange pulp, baking powder, and Amaretto, if using. Mix until well combined.
- Pour into a buttered 9″ spring form pan.
- 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.
- Cool on a rack for 10 minutes, then remove from the pan to finish cooling.
- Dust with confectionerβs sugar. Decorate with some citrus zest if you like.