Monday’s Flourless Tangerine Cake

Jan 26, 2015
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So, it seems that today is Blue Monday, apparently the most depressing day of the year, at least according to a formula that analyzes a sum of factors, from weather to motivational levels. However, scientists have been known to dismiss this formula, considering it nonsensical. Be that as it may, I still think this occasion is a great excuse to make a cake. And eat it.

The truth is this cake was made due to an overload of tangerines. Do you sometimes buy too many citrus fruits and then they end up slowly drying up? I do it more often than I’d like and so I end up using them in some sort of cake, spread or sauce.

I bought these really tiny and wonderfully flavored tangerines last week. We snacked on them as often as we could, but still there were too many. This morning, I noticed the last seven, abandoned in the fruit bowl, a bit past their prime, showing a couple of brown spots and a less than supple skin, but still packing a nice citrus punch, so I decided to put them to a better use.

This cake is a breeze to make. It has no flour, as it requires almond meal and also, it uses neither butter, nor oil. However, it does pack a full six eggs, so I wouldn’t exactly call it light. It’s a simple, yet delicious cake, moist, flavorful and zesty, just perfect for a Monday, blue or not.

Flourless Tangerine Cake

375gr/13oz tangerines (6/7 small ones or 3 medium sized)

6 large free range eggs

200gr/ 1 cup unrefined caster sugar

250gr/2 1/4 cups ground almonds

1tsp baking powder

Preheat the oven to 180C/350F.

Wash the tangerines and put them in a saucepan, covered with cold water. Bring to a boil and simmer for 15 minutes. Drain the pan, refill with cold water and boil again for 15 minutes. This way, the citrus skin will lose its bitterness. Drain the tangerines, cut lengthwise and remove seeds. Do this on a small baking tray, so you don’t lose any juice. Put them in a blender or food processor and whizz until they become pureed.

Beat the eggs and sugar until light and fluffy, fold in the almond meal, tangerine puree and baking powder and mix everything to combine. Pour into a buttered 20cm/8in springform pan and bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. After the first 30 minutes of baking, cover with aluminum foil to prevent from burning. Cool on a wire rack for 10 minutes, then remove from the springform pan and allow to cool completely. Before serving, dust with powdered sugar and decorate with tangerine zest, if you like. DSC03480 DSC03493 DSC03498DSC03523

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