CHOCOLATE SNACKING CAKE WITH TANGERINE GLAZE
This moist, darkly bittersweet snacking cake is easily mixed with a whisk. Using a neutral oil rather than butter allows the chocolate flavor to shine, and gives the crumb an especially velvety texture under a sweet-tart glaze. You can use any kind of orange for the topping. Tangerines and mandarins (including clementines) are bright and spicy, but regular navel or juice oranges work just as well. Or if you can find blood oranges, the glaze will take on a pinkish hue and a sweeter, richer flavor.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h
Yield 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Grease a 9-by-9-inch pan and line with parchment paper, letting the two long edges hang over the sides by at least 2 inches.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
- In a heatproof bowl, melt chocolate in the microwave in 30-second intervals, stirring in between. Or you can melt the chocolate in a double boiler over simmering water on the stove, stirring well. Whisk in hot coffee.
- Whisk together flour mixture, coffee-chocolate mixture, brown sugar, sour cream, oil, eggs and vanilla. Scrape into baking pan and smooth the top. Bake until the top is springy and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool completely before glazing.
- When cake is cool, make the glaze: Whisk together tangerine zest, tangerine juice and lemon juice, then whisk in confectioners' sugar. Taste, and if it's too sweet, add another drop or two of lemon juice. Pour glaze onto cooled cake, and spread to the edges. Let glaze set for at least 30 minutes before serving.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 129 milligrams, Sugar 24 grams, TransFat 0 grams
TANGERINE CAKE WITH CITRUS GLAZE
Tangerine juice adds zest to the batter and glaze of this festive Bundt cake. Thin skins make tangerines a breeze to squeeze by hand. For smooth, pulp-free juice (great in this glaze), strain juice through a fine-mesh sieve before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 1h25m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Make cake: Butter and flour a 12-cup Bundt cake pan. In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in tangerine zest and juice and liqueur. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine; beat in vanilla. Transfer batter to pan, smooth top, and firmly tap pan on a flat surface to remove air bubbles.
- Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack, 30 minutes. Invert cake onto rack set in a rimmed baking sheet and let cool completely. (With a serrated knife, trim cake to sit flat, if necessary.)
- Make glaze: Whisk together confectioners' sugar and tangerine juice until smooth. Spoon glaze evenly over cake and let set 1 hour.
Nutrition Facts : Calories 494 g, Fat 18 g, Fiber 1 g, Protein 7 g, SaturatedFat 11 g
TANGERINE ANGEL FOOD CAKE WITH TANGERINE GLAZE
Steps:
- Preheat oven to 375 degrees.
- In a large mixing bowl, whip the egg whites until white and foamy. Add the cream of tartar and salt and continue whipping until soft, droopy peaks form. Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy. Sift the remaining 1/2 cup sugar and the flour together 3 times to aerate and lighten the mixture. Work quickly so the egg white does not deflate (or sift through a strainer onto a sheet of waxed paper). Fold into egg whites 1/3 at a time. Fold in the vanilla and tangerine zest. Gently spoon the mixture into an ungreased tube pan. Smooth the top and bake 30 to 35 minutes, until golden brown.
- Glaze: Whisk together the tangerine juice and egg whites, then add the confectioners' sugar and stir until smooth.
- Remove cake from oven and turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature. Slide a butter knife around the sides of the pan and put a serving plate on top. Turn over and knock the cake out onto the plate. (The browned crust of the cake will stick to the pan.) When the cake has cooled thoroughly, make the glaze and drizzle the glaze evenly over the cake. Let set in a cool place.
TANGERINE ANGEL FOOD CAKE
Make and share this Tangerine Angel Food Cake recipe from Food.com.
Provided by byZula
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Make the cake: in a large mixing bowl, whip the egg whites until white and foamy.
- Add the cream of tartar and salt and continue whipping until soft, droopy peaks form.
- Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy.
- With a sifter, sift the remaining 1/2 cup sugar and cake flour together 3 times to aerate and lighten the mixture.
- (Or sift through a strainer onto a sheet of waxed paper.) Fold into the egg whites 1/3 at a time.
- Fold in the vanilla and the tangerine rind.
- Gently spoon the mixture into an ungreased tube pan and bake 30 to 35 minutes, until golden brown.
- Turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature.
- Slide a butter knife around the sides of the pan and put a serving plate on top.
- Turn over and knock the cake out onto the plate.
- (The browned crust of the cake will stick to the pan).
- When the cake has cooled thoroughly, make the glaze: Whisk together the tangerine juice and egg whites, then add the powdered sugar and stir until smooth.
- Drizzle the glaze evenly over the cake.
- Let set in a cool place.
- Garnish with the tangerine slices.
Nutrition Facts : Calories 2882.4, Fat 2.4, SaturatedFat 0.3, Sodium 1510.4, Carbohydrate 665.1, Fiber 2.9, Sugar 525.5, Protein 55.4
TANGERINE POUND CAKE
Make and share this Tangerine Pound Cake recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 1h30m
Yield 16 slices
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Grease bottom and side of 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans with shortening; lightly flour.
- Mix flour, baking powder and salt; set aside.
- In large bowl, beat 2 1/2 cups sugar, 1 cup butter, the tangerine peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly.
- Beat on high speed 5 minutes, scraping bowl occasionally.
- Beat in flour mixture alternately with milk on low speed, beating just until smooth after each addition.
- Pour into pan. (If using fluted tube cake pan, place pan on cookie sheet.).
- Bake fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, heat 3/4 cup sugar, 3 tablespoons butter and the tangerine juice over medium heat, stirring frequently, until sugar is dissolved.
- Remove from heat and stir in rum.
- Immediately poke long skewer into top of baked cake at 1-inch intervals (about 20 times).
- Spoon glaze over cake, allowing glaze to soak into holes.
- Cool 20 minutes and remove from pan to wire rack.
- Cool completely, about 2 hours.
Nutrition Facts : Calories 401, Fat 16, SaturatedFat 9.5, Cholesterol 104.5, Sodium 185.9, Carbohydrate 59.4, Fiber 0.6, Sugar 40.8, Protein 5
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