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!!!
- 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)
In the bowl of your mixer beat butter and sugar (300g) on medium speed for 10min until pale and creamy.
Scrape the sides of your bowl and beat in the eggs.
Mix in the (60g) tangerine juice, the brandy and the zest. At this point, the mixture will look curdled; it is normal.
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.
Transfer the mixture to a well-buttered cake pan (32 cm / 12.6”) and smooth it with a spatula.
Bake in a preheated oven at 180⁰C / 350⁰F for 40 min.
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.
Remove the foam and reduce the heat. After 8 minutes, remove the tangerine peel and allow it to cool down.
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.
Let it cool down, sprinkle generously shredded coconut or ground almonds and serve.