Jan 15, 2009

Tangerine Bundt Cake

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 tangerines
3/4 cup sugar
1 cup flour
6 eggs


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. 


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    1. 1

      This looks delicious! I don’t bake often either but this would make me find a bundt pan ~ lekker!! I love your blog and your photos are fantastic.

      ChefBliss on Jan 15, 2009 @ 11:33 am Reply
    2. 2

      This looks so delicious! I love your cake mold too, but I especially love your egg separator! Is it from OXO?

      I don’t know if you know thier site, but Chocolate Warehouse (http://www.chocolatewarehouse.nl) is a great place to order chocolate from in the NL. They carry a great selection including Chocovic from Spain, which has become one of my favorite brands of chocolate.

      Mevrouw Cupcake on Jan 15, 2009 @ 1:37 pm Reply
    3. 3

      Mevrouw cupcake, that site is new to me! Just took a peek and they have so many delicious things! Thanks for sharing the link.

      Yes, it’s OXO, it came with the measuring cups.

      Kay on Jan 15, 2009 @ 1:41 pm Reply
    4. 4

      Have made my way to your blog from Pioneer Woman and subscribed a couple weeks ago. This cake begged for a comment as I am one with a sweet tooth and love a delicious citrus cake. No tangerines here in Peru, but I am dreaming about what to use since it sounds like a delicious treat! Thanks for a beautiful blog!

      Gretchen Noelle on Jan 15, 2009 @ 2:34 pm Reply
    5. 5

      Gretchen, I’d probably just go for oranges but only use the zest and juice of one orange. Will give it try sometime soon, bound to taste really good as well.

      Kay on Jan 15, 2009 @ 2:35 pm Reply
    6. 6

      Yum … I am not much of a cake person, but this sounds like it’s got a good balance of tastes. I bet it would even be awesome with fresh fruit in the summer time instead of the sponge cake for things like strawberries, etc. I’m digging the egg separator. Very cool. I was in William Sonoma the other day to exchange my multi chop and omg they have the coolest gadgets. I could stay in there for DAYS.

      Kristy on Jan 15, 2009 @ 5:56 pm Reply
    7. 7

      OH, Yes. This looks like heaven. My youngest son LOVES white chocolate and anything citrus.

      This will be my project for my Friday baking.

      Fiona on Jan 15, 2009 @ 9:20 pm Reply
    8. 8

      White chocolate and tangerines – wow! It sounds wonderful. I’m going make time to try this one this weekend.

      Karen (KayKay) on Jan 16, 2009 @ 3:30 am Reply
    9. 9

      Wow! This is a real vintage bundt pan! I will never ever toss it away given its long history that brings forth what a great sentimental value! Lovely cake you have that. I was just wondering if I can substitute it with the usual Valencia oranges??

      Mrs Ergül on Jan 16, 2009 @ 3:45 am Reply
    10. 10

      Your blog is absolutely amazing, I am so glad I found it. The work you put into this site really shows. I was looking through your recipes and saw your roasted lemon potatoes recipe (which I also love), and was wondering if I could include a link to it in a round-up of lemon recipes I am having? Let me know what you think, and if you have any other recipes you wouldn’t mind including. Thanks so much!

      Hayley on Jan 16, 2009 @ 5:34 am Reply
    11. 11

      Hayley, thanks for the compliments The roasted lemon potatoes ate so very good, it’s still m favorite side when I eat fish.

      Sure thing, feel free to slap up a link.

      Kay on Jan 16, 2009 @ 11:33 am Reply
    12. 12

      Mrs Ergül, I’m usually really easy with things like that … if I don’t have tangerines, I’d try it with oraranges. Heck, I’d probably try it with lemons if need be (which has the potential to turn out really good, I think:)

      Kay on Jan 16, 2009 @ 11:38 am Reply
    13. 13

      Kay- If you love desserts that use vegetables, check out the cookbook “Desserts With a Difference: Carrot Cake, Fennel Tart, and Other Surprising and Delicious Vegetable Desserts by Martin & Sally Stone. I just got it myself and haven’t made anything, but oh the potential!!! (btw, will be printing out THIS recipe!!- Thanks!)

      Here’s a description:
      Improving on standards like pumpkin pie and zucchini bread, the Stones have taken the concept to innovative new heights, using the natural goodness of vegetables to enhance flavor and texture, prolong shelf life, add moistness, and bolster the nutrition of a variety of tempting treats. Taking the inherent sweetness of many vegetables as their cue, the Stones have created more than 100 excitingly different recipes, many of which re-create favorite flavor combinations in an entirely new way. Parsnips, potatos, acorn squash, tomatoes(both fresh and sun-dried), chickpeas, and zucchini are all found in a host of tempting cakes, pies, frozen desserts and confections. If you like espresso flavored with anisette, then Espresso Fennel Cheesecake could become your newest addiction. Black Beanies use bean puree to create a uniquely fudgy and satisfying brownie, while the “Stones’ Fresh Beet and Orange Jam” gives classic Linzer Torte a sophisticated new taste.
      Othe recipes: Heart of Artichoke Spice Cake, Parsnip-Carrot Maple Pie with Crunchy Pecan Crust, Zucchini Orange Pudding in its own Caramel Sauce.

      Kat on Jan 16, 2009 @ 6:38 pm Reply
    14. 14

      I just wanted to tell you that I made your recipe for chicken and roasted veges last night and that it was a huge hit! My family loved it and wants me to just use your recipe from now on! lol It certainly looked pretty when it was done – it looked like it came from a restaurant. Thanks for sharing!

      Kate/Massachusetts on Jan 17, 2009 @ 12:25 am Reply
    15. 15

      Will have to try it. How much does the almond processed break down to? !/2 cup? or more. I have some almond flour left over from when I made clementine cake.

      Lindie on Jan 17, 2009 @ 2:27 am Reply
    16. 16

      Kat, checked it out but from the looks of it I can’t order it in Holland. Will check on Ebay. Sounds like a winner!

      Kay on Jan 17, 2009 @ 9:59 am Reply
    17. 17

      Lindie, I couldn’t tell you the volume. They sell them in 3.5oz cups here and I always use 2 of those for this recipe.

      Kay on Jan 17, 2009 @ 10:00 am Reply
    18. 18

      I can just smell the tangerines now. I bet this cake tasted amazing!

      Kevin on Jan 17, 2009 @ 9:46 pm Reply
    19. 19

      Hello Kay,
      I also made my way to your blog from Pioneer Woman and I love your recipes plus pictures. About your tangerine & chocolate bundt cake: what kind of cream cheese did you use in the recipe, because I really don’t want to mess this up.
      Thank you,

      Betty from Holland on Jan 18, 2009 @ 12:44 am Reply
    20. 20

      I love tangerine in a cake, it always leaves such a great flavor. This looks wonderful!

      noble pig on Jan 18, 2009 @ 1:37 am Reply
    21. 21

      Betty, I either use fresh cream cheese or Philadelphia.

      Kay on Jan 18, 2009 @ 6:17 pm Reply
    22. 22

      This looks fabulous! I am in mourning…got a brand spankin new Kitchenaide mixer for Christmas, right around the same time my hubby got a bad cholesterol report! I haven’t used it it since…I REALLY want to make this cake as I adore tangerines! We have them at all our stores now Lil Cuties!

      KatieInOKC on Jan 20, 2009 @ 8:56 pm Reply
    23. 23

      How much juice should one have from 3 tangerines? Looks delicious!

      Dorrance on Jan 22, 2009 @ 8:11 pm Reply
    24. 24

      Originally Posted By Dorrance
      How much juice should one have from 3 tangerines? Looks delicious!

      I never really measure the juice that comes from it, it’s mainly to liquify the cream cheese and add a little flavor.

      Kay on Jan 22, 2009 @ 8:16 pm Reply

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