Winter is a great time to make a tangerine cake like this because citrus is in season , and everyone is super depressed from the cold and lack of sunshine. I know it’s not just me. This cake is healthy, super bright and sunny, and a perfect sweet (but not-too-sweet) ending to any meal.
Cakes like this one–that use whole fruit and ground almonds–are not as fluffy as a traditional cake, but they still feel light. I love using whole fruit whenever I can because its so nutrient-dense. I also used dates in place of sugar and it worked great! Completely guilt-free and delicious. I hope you enjoy it as much as I did.
Tangerine Cake
Yield: one 9″ cake
Ingredients:
- 4-6 tangerines, depending on size (enough to make 11.5 oz. of puree)
- 200 grams dates, pitted
- 3 eggs
- 3 cups almond meal
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp Grande Marnier (optional)
- Whipped cream for serving, or chocolate ganache if you’re feeling decadent*
Method:
Set oven to 350 degrees F. Grease a 9″ springform pan (I used coconut oil).
Rinse tangerines, then place in large pot and cover with cold water. Bring to a full boil for 15 minutes. Drain, rinse and let cool. Slice the tangerines open and remove any seeds, then blend in a food processor until pureed.
Weigh the puree and only use 11.5 ounces for cake. Once measured, then add dates to food processor and blend until pureed as well.
In a large bowl whisk eggs up until broken up and foamy. Pour puree into bowl, then stir in almond meal, baking powder, baking soda, salt, and Grand Marnier if using. Pour into pan.
Bake for about 55-60 minutes. If the top starts to brown too much, cover with foil.
Take out and cool in pan for at least 20 minutes. Enjoy along with something light, like whipped cream. It will last for several days at room temperature or in the fridge. I haven’t tried to freeze, but I imagine it would work fairly well.
*Chocolate Ganache
- 8 oz. dark chocolate (I like at least 70%), finely chopped
- 8 oz. heavy whipping cream or coconut milk (full-fat in can)
Place chocolate in a glass bowl. Heat cream in saucepan until it gently simmers–don’t let it come to a rapid boil. Pour over chocolate and let sit for a few minutes, then slowly stir until smooth. You can pour over the cake or drizzle on each slice. Once refrigerated, it will harden (this is how you make truffles!). Once cooled, you can whip up to become a frosting or just scoop to eat alongside your cake.
