Serves 2-4 • 1.5 hours with prep

Tango Tangerine Soaked Cake

An aromatic, glistening delight that overwhelms the senses with zesty sweet sunshine flavor.

INGREDIENTS

1- Pixie Tangerines - 4 Medium-Large Pixies, Juiced

2- Pixie Tangerines - 2 Pixies, Sliced

3- Pixie Tangerines - 1 Tablespoon Pixie Zest

4- Fennel Seeds - 1 Tablespoon

5- Unsalted Butter - 2 Sticks

6- Granulated Sugar - 1 Cup

7- Egg Whites - 4 Whites

8- Egg Yolks - 4 Yolks

9- All-Purpose Flour - 1 1/4 Cup

10- Confectioner's Sugar - 7/8 Cup (100 Grams)

11- Baking Powder - 1 Tablespoon

INGREDIENTS

Tango Tangerines

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4 Medium-Large Tangos, Juiced

Tango Tangerines

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2 Tangos, Sliced

Tango Tangerines

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1 Tablespoon Tango Zest

Fennel Seeds

1 Tablespoon

Unsalted Butter

2 Sticks

Granulated Sugar

1 Cup

Egg Whites

4 Whites

Egg Yolks

4 Yolks

All-Purpose Flour

1 1/4 Cup

Confectioner's Sugar

7/8 Cup (100 Grams)

Baking Powder

1 Tablespoon

STEPS

1

Preheat oven to 350F. Melt the butter in a sauce pan.

2

In a large mixing bowl, whisk together the sugar and melted butter. Add the egg yolks, one at a time.

3

In a separate bowl, add the flour and baking powder. Mix thoroughly. Then, add half of the Tango tangerine juice as well as the Tango zest. Save the other half of the Tango tangerine juice for later.

4

Whip the egg whites manually or with a standing mixer set to medium. Beat the eggs until they are light and airy.

5

Carefully mix in the egg whites to the flour mixture until evenly blended.

6

Butter a 9 inch round baking pan, preferably a round springform cake pan or loose-bottom, non-stick cake pan. These help to remove the cake for plating when it’s done.

7

Carefully mix in the egg whites to the flour mixture until evenly blended.

8

Slice enough Tango tangerines sideways to cover the pan, making sure to cut the slices evenly in thickness. Too thin and you’ll miss the delicious rind and too thick and it may be overwhelming. A few millimeters in width is fine.

7

Carefully mix in the egg whites to the flour mixture until evenly blended.

9

Cover the entire bottom of the round cake pan in Tango tangerine slices with some overlap. Finally, add the flour and egg white mixture to the pan.

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