Tangerine Almond Cake
- 14 oz tangerines, unpeeled
- 6 None eggs
- 1 1/4 cups granulated sugar
- 2 cups ground almonds
- 1 1/4 tsp baking powder
- None None Powdered sugar, to dust
- None None Whipped cream, to serve
- Place tangerines in a large saucepan and cover with water. Bring to a boil on high heat. Reduce heat to very low and simmer for 2 hours. Drain. When cool enough to handle, cut in half and remove any seeds. Transfer to a food processor, with skin on, and process until well pureed.
- Preheat the oven to 400u0b0F. Lightly grease a 9-inch springform pan and line bottom with parchment paper. Lightly grease the paper.
- Beat eggs and sugar in a large bowl with an electric mixer until pale and thick. Fold in almonds and baking powder. Stir in the tangerine puree. Pour into prepared pan.
- Bake for 45-50 mins, until the cake starts to pull away from sides of pan and a toothpick inserted into center comes out clean and dry. Cool in pan on a wire rack. Remove from pan. Dust with powdered sugar. Serve chilled or at room temperature with whipped cream.
tangerines, eggs, sugar, ground almonds, baking powder, powdered sugar, cream
Taken from recipes-plus.com/api/v2.0/recipes/27060 (may not work)