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Gluten-free tangerine bundt cake, iced, without a piece, on a white plate.

Gluten-Free Whole Tangerine Cake

Josefina Almond Yes
This gluten-free tangerine bundt cake is soft, moist, and bursting with fresh citrus flavor. Made with whole tangerines and almond flour, this easy cake has a tender crumb and a delicious flavor. A simple tangerine glaze adds the perfect finishing touch. This easy gluten-free bundt cake is perfect for breakfast, afternoon tea, holidays, or dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Cakes
Cuisine International
Servings 8

Ingredients
  

  • 3 tangerines, seeded
  • 2 eggs, room temperature
  • 1 cup white granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup natural oil
  • 1 and ½ cups gluten-free all-purpose flour
  • ½ cup almond flour
  • 3 teaspoons baking powder (15g)
  • Pinch of salt

For the icing:

  • 1 cup Powdered sugar
  • 2 tablespoons tangerine juice

Instructions
 

  • Preheat oven to 350°F (180°C). Lightly grease a 10-inch bundt cake pan.
  • Remove the seeds from two tangerines. Keep the peel on and place the tangerines in a blender with the eggs, sugar, vanilla extract, and oil. Blend until the tangerine peel is finely incorporated and the mixture is smooth and homogeneous.
  • Pour the mixture into a medium bowl. Add the siftedgluten-free all-purpose flour, almond flour, salt, and baking powder. Stir until just combined. Do not overmix the batter.
  • Place the mixture into the prepared Bundt cake pan.
  • Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean, with batter streaks. Because every oven is different, start checking the cake toward the end of the baking time.
  • Let cool before removing.
  • For the icing: mix powdered sugar with drops of tangerine juice until you get the desired consistency.
  • When the cake is completely cold, spread the icing over the cake.

For the tangerine icing:

  • Squeeze the remaining tangerine and gradually add the juice to powdered sugar, mixing until you reach your preferred consistency. Add more juice or powdered sugar if needed.

Notes

Storing: Store the cake, covered, at room temperature for 3 days or in the refrigerator for 5 days. You can freeze it in an air-tight container or freezer bag.
Baking Pan: Replace the bundt cake pan with a loaf pan; baking time will vary depending on the pan size. Check the baking time before the set time.