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.
