Make glaze / topping: While cake is baking, in a small saucepan, heat the butter, honey and the juice that you saved from the 2 tangerines you zested for the cake.Remove from oven and set on a heatproof surface to cool. Bake for 50-55 minutes, until cake springs back when gently pressed with fingertips.But keep the slices whole and round if you prefer that. I like to cut the slices into half moons, so I can decorate the cake in such as way as to delineate where the cake should be cut. Flick away any seeds, but there shouldn't be any or many. Cut the 2 tangerines for topping into very thin slices, rind and all.Add flour, baking powder and salt, and stir in by hand.Add yogurt and mix on low for 30 seconds or until well blended. (This will infuse the sugar with tangerine flavor.) Add in butter, olive oil, eggs, Fiori di Sicilia flavoring and vanilla and mix on low until well combined, a minute or so. In the bowl of an electric mixer, add sugar and zest from 2 tangerines and mix on low for a minute or so.Lightly grease a 9-inch springform pan with either nonstick spray or butter. Saved juice from 2 tangerines used in cake.2 tangerines, very thinly sliced, rind an all.1/2 cup Greek yogurt (plain, not flavored).1/4 teaspoon Fiori di Sicilia flavoring, or use orange extract or orange oil.1/4 cup (4 tablespoons) unsalted butter, melted.2 tangerines - zested (save zest) and then cut in half and juiced (save juice to use in Glaze for topping).1 cup granulated sugar (I used Dixie Crystals).And it tastes as good or even better the next day, if people will leave it alone that long. It's a wonderful cake to take to a friend or serve at a party, because it makes 10 nice-sized pieces. It makes a perfect dessert, or a snack with tea, or a breakfast treat. Greek Yogurt Tangerine Cake checks all the boxes: pretty, easy, moist, packed with bright citrus flavor, and sweet but not cloying. It comes in a tiny bottle, which will last you forever because a little goes a long way, and you keep it in the refrigerator. Fiori di Sicilia is a strong citrus-y extract, and it smells like a cross between vanilla, orange and a flower - mysteriously intoxicating! You can use it to flavor cakes, cookies, pie, meringues, quick breads, pancakes, panettone and pandoro…basically whatever you are baking. What is Fiori di Sicilia, and do I really need it? I wouldn’t be afraid of freezing a piece or 2, if I needed to. I’m not sure I’ve ever had any around longer than that. How far ahead can I make the cake?īecause it is a slightly dense, moist cake (partly due to the glaze that soaks in), this tastes wonderful the day you make it, AND the next day or two later. I’m using a Springform pan because it is very easy to get the cake out of the pan, with no breakage. Yes! You could bake it in a 8- or 9-inch layer cake pan, or even an 8-inch-square baking dish. Since oranges are generally larger than tangerines, watch how much juice you have for the glaze, and how many slices you have to top the cake (don’t put so many slices on top that you have a double layer). Of course! Oranges, even blood oranges, would work perfectly. Glazed and ready for prime time! Questions about Greek Yogurt Tangerine Cake Can I use oranges instead of tangerines for this cake? This will help me make 10 pieces out of it, and also helps to have an entire intact half moon on each slice.Ħ. I have numbered the photo in the places where I will cut, so you can see my thinking. I like to start with a circle in the center, and fan out half moons around it. Lay tangerine half moons on the top in a decorative way. Mix and pour batter into prepared springform pan.Ĥ. Zest 2 tangerines with a rasper-type microplane tool and mix the zest into the sugar, for best flavor.ģ.
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