In a bowl mix the butter until it's fluffy, about 2 minutes. Make sure everything is at room temperature. Measure and weigh all your ingredients for the tangerine pound cake. Serve slightly warm or at room temperature. Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Remove the pudding cakes from the water bath. Cover and refrigerate until well chilled. Stir in the wine, if using, and the juice.

Force the mixture through a fine-mesh strainer placed over a bowl discard the solids. Stir in the raspberries cook for 1 minute, then turn off the heat and let the fruit stand in the syrup for 5 minutes. Bring to a boil and give it a stir, then reduce the heat to medium or medium-low so the mixture is gently bubbling cook until the sugar has dissolved. Meanwhile, make the coulis: Combine the water and sugar in a medium saucepan over medium-high heat. Bake for about 30 minutes, until the tops have risen and are golden they should spring back when lightly pressed with a finger. Place the pan on the middle oven rack (pulled out halfway), then pour enough of the just-boiled water to come halfway up the sides of the ramekins or cups (to create the bain-marie). Distribute evenly among the ramekins or custard cups. Pour the batter over the whites and fold them together.

Gradually pour in the milk and juice, then sift in the flour, beating on low speed until combined. Add the egg yolks one at a time, beating to incorporate before each addition. Beat the 3 tablespoons of butter with the remaining 1/2 cup of sugar and the tangerine zest until light and fluffy. Rinse out the mixing bowl, wipe it dry and return it to the mixer. Beat on medium speed until foamy, then increase the speed and gradually add 2 tablespoons of the sugar, beating to form thick, glossy peaks. Boil a kettle of water for the bain-marie (water bath).Ĭombine the egg whites and salt in the grease-free bowl of a stand mixer fitted with the balloon whisk attachment. Lightly butter eight 4-ounce or six larger ramekins or custard cups and seat them in a roasting or baking pan large enough to hold them all with a bit of space around each one. Since everything was ready on Saturday morning, I started to rock the pots and bowls.Preheat the oven to 350 degrees. If you use frozen pulpa to bake this bundt cake, make sure to take pulpa out one day before baking so it thaws slowly.Īlso, quantity of batter you get is exactly enough to make one large and six small bundts so please prepare large bundt pan (3 ½ cups) and six small bundts pan as well. This is easy tangerine cake recipe to make once you have thick pulpa, freshly made or thawed. To know approximate quantities, let me say I got 1 ½ cup of pulpa after boiling six tangerine oranges. Namely, this orange cake recipe requires no tangerine juice and zest only but you boil whole tangerines, cool and chop them until you get thick pulpa. Cream In a large bowl or mixer, cream butter and sugar until fluffy. Since fresh tangerines cannot wait that long, I decided to make an experiment with boiling the tangerine oranges in October and bake the cake in February.įrozen pulpa, once thawed, works great with the rest of ingredients and it is great to know, dear friends, this orange preserving works excellent ! Prep Preheat oven to 350 degrees F and grease and flour two cake pans. We used them for breakfasts with cereals and I thought how good it would be to use them for orange bundt cake to publish once citruses’ season arrives.

Fresh tangerine cake