FRESH TANGERINE CAKE HOW TO

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.

Vanilla extract (and Fiori di Sicilia flavoring if you have it)Ģ.

FRESH TANGERINE CAKE HOW TO

Spring or Easter brunch anyone? (And are you appreciating my mother’s glass English Hobnail cake plate the cake rests on? I just learned that is what it is called.) How to make Greek Yogurt Tangerine Cakeġ. And it tastes as good or even better the next day, if people will leave it alone that long. (Shhh….) 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 I have been known to eat it for breakfast. This cake checks all the boxes: pretty, easy, moist, packed with bright citrus flavor, and sweet but not cloying. Then, finally, my husband said, “WOW! This is unbelievably good!” There were big eyes and no talking around the table when I first made and served this delicious cake. You can find the recipe for the Orange Sponge Cake Tiramisu featured in the bonus video here.Greek Yogurt Tangerine Cake is one of the prettiest cakes around, and easiest, too! It’s a simple cake made moist with yogurt and olive oil, and dressed with what turn into baked candied tangerine slices on top. Garnish the finished cake roll with whipped cream, fresh mint leaves, tangerine slices, and small daisies. This dessert is not only fast and easy to make, it's deliciously refreshing and light – perfect for a warm summer evening! Refrigerate the cake roll for at least 2 hours.

Use the dish towel to help you roll up the cake. Spread some of the yogurt cream over the cake and place the peeled tangerines in a line at one end.Ħ. Peel the 5 tangerines and remove the white pith. Beat the heaving whipping cream, carefully fold it into the other cream mixture and set the finished yogurt cream aside. Mix the yogurt, vanilla extract, and soaked gelatin together. Remove the parchment paper and let the cake cool down.ĥ. Meanwhile, prepare the yogurt cream.

Bake for 10 minutes.Ĥ. Moisten a clean dish towel with water and flip the cooked cake over onto to. Pour the batter into a sheet pan lined with parchment paper and smooth it out. Gently fold the egg white mixture into the egg yolk mixture and your cake batter is ready.ģ. Add the remaining powdered sugar and beat until stiff. Add the flour, olive oil, and milk and whisk until smooth.Ģ. Mix 4 egg yolks with half of the powdered sugar and whisk together. mint leaves, whipped cream, and daisies to garnishġ.Finally a tasty way to load up on vitamins every day! And because the following dessert combines the delicious citrus fruit with a light yogurt cream and delicious fluffy dough, that means you're going to want to eat it all year round too. The great thing about tangerines is that you can buy them all year round.

Fresh tangerine cake