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Prepare time: 30 min
Bake time: 40 min
Yield: 12 servings

A delicious fluffy pie with rich tangerine and buttery flavor. The amount of syrup is just enough to give a juicy, moist texture. It matches perfectly with the shredded coconut but you could also decorate & serve it with ground almonds or a fine tangerine glaze. Enjoy!!!

Ingredients

  • 250 g butter
  • 300 g sugar
  • 4 large eggs
  • 60 g tangerine juice
  • 50 g brandy
  • zest of 5 tangerines
  • 360 g all-purpose flour
  • 50 g almond powder
  • 1 tbsp baking powder
  • 250 g tangerine juice (for the syrup)
  • 70 g sugar (for the syrup)
  • 1 tbsp lemon juice (for the syrup)
  • peel of a tangerine (for the syrup)

Instructions

1
In the bowl of your mixer beat butter and sugar (300g) on medium speed for 10min until pale and creamy.

2
Scrape the sides of your bowl and beat in the eggs.

3
Mix in the (60g) tangerine juice, the brandy and the zest. At this point, the mixture will look curdled; it is normal.

4
Add 3tbsp of flour and the baking powder. Gradually add the rest of the flour. Beat on low speed until completely incorporated. Mix in the almond powder.

5
Transfer the mixture to a well-buttered cake pan (32 cm / 12.6”) and smooth it with a spatula.

6
Bake in a preheated oven at 180⁰C / 350⁰F for 40 min.

7
Meanwhile, in a medium saucepan put tangerine (250g) & lemon juice, sugar (70g) and tangerine peel over medium heat. Stir well until the sugar dissolves and let it come to a boil.

8
Remove the foam and reduce the heat. After 8 minutes, remove the tangerine peel and allow it to cool down.

9
Once the cake is baked, place it on a wire rack and prick the whole surface with a skewer. Pour the cooled syrup gently over the cake, while it’s still hot.

10
Let it cool down, sprinkle generously shredded coconut or ground almonds and serve.

Recipe Video

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