Ok, so it’s actually a Tangerine & Chocolate Bundt Cake, but that messed up the subject line too much!
Remember how I raved on and on about my tangerine smoothie and how it tastes just like the ice cream I used to eat when I was a little girl? This is the cake version! Need I say more?
I don’t do an awful lot of baking -definitely not in my food blog- but there’s a valid reason for that! First one being; I don’t have a serious sweet tooth, and second; it’s skating thin ice. My photo recipes are pretty time consuming and I just can’t afford to spend hours whipping up a cake from scratch -not being able to taste it because I still have to photograph it- only to find out it tastes so foul I can immediately toss the photos. Nuh uh, my momma didn’t raise no fool :)
Now this one is fool-proof and it’s in one word; pretty darn tasty. Ok, so that’s three words if you’re nitpicky, but that doesn’t make it any less tasty. Trust me when I say it’s in a league of it’s own. It’s sweet, mellow and moist, with just enough crunch.
7 oz almonds
3.5 oz white chocolate
2 tsp vanilla extract
8 oz softened butter
1 tsp ginger powder
8 oz cream cheese
3/4 cup sugar
1 cup flour
Let me start by saying that -photography wise- you’d be much better off with a (modern) smaller and taller bundt pan. But I inherited this one from my mom, who inherited it from her mom. It’s so old it’s almost fashionable again. The thing has stains on it I just can’t seem to remove, it’s so bright orange it hurts my eyes, but it’s the most beautiful bundt pan I could ever own.
Grease it and lightly flour it.
Preheat your oven to 325F (160C).
This is where it all begins—this little baby here will flavor your bundt cake like you wouldn’t believe, so treat it with some respect! Respect and lots of water. Give it a good scrub; we’ll be using the zest.
Grate the zest of all three tangerines, squeeze out the juice and sieve it.
I’m sure you can buy pulverized almonds, but I just prefer doing it myself. Makes me feel all homey and so. Buy the ones without the (brown) skin on it and just use your food processor to pulverize them. Put the almond powder in a big bowl. I really love the crunch they give to the cake, you can go for half of the amount I’m using if you only like a slight crunch.
Sieve 1 cup of flour right on top of the almonds.
Add 1 tsp ginger powder, the tangerine zest and give everything a good stir.
Put the cream cheese in a bowl and pour the tangerine juice on top. Whisk until it’s a lump-free liquid.
Separate 6 eggs. Oh, make sure to not let the teeniest tiny bit of yolk seep into the egg whites or you’ll find yourself back to square one.
Now you can do this by hand or use a hand-mixer, but I’m lazy so I’m using my food processor for it (whisk). Add a small pinch of salt and beat the egg-whites until they form peaks that don’t collapse. Transfer them to a bowl and clean your food processor bowl.
Melt the white chocolate. Another shortcut for me; I’ve used the microwave. You can also melt it by placing the bowl over a pan of hot water, just make sure the water doesn’t touch the bowl.
Confession booth open? I never ever use unsalted butter when I’m baking. My cakes always come out fine, so I guess I just like a bit of salt in them. Make sure the butter is room temperature, though.
More laziness ahead.
I’ve put the butter inside the food processor and added 3/4 cup plain ole granulated sugar. Blitzed for a while, added the eggs and pulsed a bit more until everything became creamy and light yellow. You’re talking about a minute. I’ve added 2 tsp vanilla extract and the melted chocolate and pulsed for about 30 more seconds.
Add the flour/almond mix to the butter and combine everything. Pour the liquid cream cheese & tangerine mix in there and stir until the liquid has been absorbed. Now gently, and I mean real gently, fold in the egg whites.
Pour the batter in your bundt pan and bake at 325F (160C), in the middle of the oven, for 45 to 55 minutes.
Check by sticking a tooth pick, knitting needle or your finger (if you like living on the edge) in there, when it comes out dry and clean that means your bundt cake is ready. Let it cool on the rack for 10 minutes, and gently remove the cake from the pan, while murmuring an ejaculatory prayer or two hoping the cake won’t stick to the pan.
Here’s what mine looked like after I took it out.
Let it cool off completely, sieve a little confectioners sugar on top, put a plant in the middle (haven’t you seen ‘My big fat Greek wedding’?:) and voila. Bundt cake. I love cakes that have fruit or vegetables in them—I think I really have issues.
– Kayotic Kitchen Recipe Card -
Click here for printable size.