Tangerine Marbled Cake

Para versão Portuguesa clique aqui: "Bolo Marmoreado de Tangerina"

100g butter at room temperature

250g sugar

1 tsp vanilla

4 eggs

120g milk

300g flour

1 tsp baking powder

1 cup “Tangerine Curd” (click on link or search in blog files)

Icing sugar to sprinkle over cake

Preheat the oven to 180ºC. Grease and flour a rectangular tin. Place butter, sugar, vanilla, eggs and milk into the TM bowl and combine 1min/speed 6. Add flour and baking powder and mix 15 sec/speed 3. Pour the batter into the tin. Distribute spoonfuls of tangerine curd over the cake batter. With the help of a knife make spiral movements in the curd so that it mixes lightly with the batter. Place in the oven for 25 minutes or until cooked when tested with a skewer. Let it cool, sprinkle with icing sugar and cut in squares.

Tangerine Curd

Para versão Portuguesa clique aqui: "Curd (creme) de Tangerina"

80g sugar

30g tangerine peels
55g butter

1 cup tangerine juice
2 eggs

3 tsp cornstarch

Place sugar and peels into the thermomix bowl and pulverize 15sec/speed 3-5. Add butter, tangerine juice and set 1min/speed 2. Add eggs and cornstarch and mix 10sec/speed 4. Then program 7min/80º/speed 2. Remove, strain through a sieve and save in sterilized jars.

Tangerine Magic Cake

Para versão Portuguesa clique aqui: “Bolo Mágico de Tangerina”

My tangerine tree is loaded with tangerines! So, besides making freshly squeezed juice to drink every morning, I decided to make a twist on the Magic Cake recipe using tangerine juice and it turned out great! During baking the Magic Cake cleverly divides itself into three distinct layers: a soft genoise top layer, a custard layer in the middle and a moist but dense layer on the bottom. It’s easy to play with this recipe using different types of flavours. I promise to be back with another version of this easy to make and easier yet to eat Magic Cake!

4 eggs, separated

1 tsp vanilla

150g/ ¾ cup sugar

125g/ ½ cup butter, melted

115g/ ¾ cup flour

250ml/1 cup milk, lukewarm

250ml/1 cup tangerine juice

  

Preheat oven to 160ºC/325ºF. Grease an 8in x 8in/20cm x 20cm baking pan. Beat the egg yolks with the sugar until light and fluffy. Mix in butter and vanilla. Add flour and mix it in until fully incorporated. Slowly add milk and juice beating until well mixed together. The batter will be very liquid. Beat egg whites until stiff. Gradually fold egg whites into the mixture. Batter should be lumpy. Pour batter into baking dish and bake for 40 minutes until lightly golden. Skewer should come out clean, if not, leave another 10 minutes. Let cool completely before turning out onto a serving plate.