Tango Tangerine Soaked Cake
An aromatic tangerine cake soaked in a sweet citrus glaze.
Ingredients
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Tango Tangerines
4 medium-large, juiced
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Tango Tangerines
2, sliced
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Tango Tangerine Zest
1 tablespoon
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Fennel Seeds
1 tablespoon
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Unsalted Butter
2 sticks
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Granulated Sugar
1 cup
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Egg Whites
4
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Egg Yolks
4
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All-Purpose Flour
1 1/4 cups
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Confectioners’ Sugar
100 grams
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Baking Powder
1 tablespoon
Steps
Preheat
Heat oven to 350°F. Melt butter.
Mix butter
Whisk sugar with melted butter. Incorporate yolks individually.
Mix flour
Combine flour and baking powder. Add half the tangerine juice and all the zest; reserve remaining juice.
Combine mixtures
Mix the butter-and-yolk mixture into the flour mixture.
Fold whites
Whip egg whites until airy, then gently fold into batter.
Prepare pan
Butter a 9-inch round cake pan. Cover its base with slightly overlapping tangerine rounds.
Bake
Add batter. Bake approximately 45 minutes, until a skewer emerges clean.
Unmould
Cool 10 minutes, then invert onto a plate.
Glaze
Warm reserved juice with confectioners’ sugar until dissolved. Pour over cake; cool at least 10 minutes before serving.