Tangerine Cake (Gluten-Free)
Super easy gluten-free cake. Tangerine Bundt Cake is moist, fresh, and full of citric flavor. The tangerine icing pairs very well and adds richness. It's made with whole tangerine and takes a few minutes to combine all the ingredients. Perfect citric recipe to always have on hand.
Ingredients
- 3 tangerines
- 2 eggs room temperature
- 1 cup white granulated sugar
- 1 teaspoon vanilla extract
- ½ cup natural oil
- 1 and ½ cup gluten-free all-purpose flour
- ½ cup almond flour
- 15 gr baking powder
- Powdered sugar
Instructions
- Preheat oven to 350°F (180°C). Lightly grease a bundt cake pan.
- Place in a blender 2 tangerines, seeded with peel, eggs, sugar, vanilla extract, and oil. Blend until the tangerine peel dissolves and the mixture is homogeneous.
- Pour the mixture into a medium bowl and add sifted flour, almond flour, and baking powder. Mix well but don’t overmix.
- Place the mixture in the prepared bundt cake pan.
- Bake for 45 minutes, keep in mind that all ovens are different. To know if it’s ready insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter.
- 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.
Notes
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.