Sweet Tangerine and Almond Cake
This moist, flourless citrus cake uses whole boiled tangerines and ground almonds for an intense, aromatic flavor and a delicate crumb. It is a naturally gluten-free dessert that is as vibrant in color as it is in taste.
Ingredients
Ingredients
- 375 g tangerines approximately 3-4 small fruits, washed
- 6 large eggs room temperature
- 225 g granulated sugar
- 250 g ground almonds almond meal
- 1 tsp baking powder ensure gluten-free if necessary
- 0.5 tsp almond extract optional for deeper flavor
- 1 tbsp powdered sugar for dusting
Notes
Storage: This cake stays moist for up to 4 days when stored in an airtight container at room temperature. Make-ahead: You can boil and puree the tangerines a day in advance. Variation: Swap tangerines for clementines or satsumas for a similar flavor profile.