Tangerines are one of the flavors of Christmas! And what could be better than a tender, juicy tart filled with tangerines and with every layer soaked in citrus flavor? This delicious dessert is sure to become a family favorite. Bake a tangerine cake like this to celebrate the holidays in a delicious way.
Tangerine cake: delicious recipes that you can never get enough of
The Christmas season is very inspiring, especially when it comes to food and its presentation. A tangerine cake gives you a wonderfully juicy,light citrus taste, which is incredibly satisfying. You can impress all your guests with this winter treat!
Christmas tangerine cake
This tangerine cake is citrusy and super delicious, for anyone who wants to try something unique for Christmas.
Preparation:30 minutes
Baking time:20 minutes
Servings:10-12
Ingredients for the filling:
- 2 x 300 g can of tangerines in syrup, drained
- 200 g butter, at room temperature
- 400g powdered sugar, plus extra for dusting
- 2 tbsp finely grated orange peel
- 3 tbsp orange juice
Ingredients for the base:
- A little vegetable oil for greasing
- 230 g Flour
- 1 tsp baking powder
- 1 pinch of salt
- 230 g Feinzucker
- 230 g soft butter, at room temperature
- 4 large eggs
- 3 tbsp milk
- 1 TL Vanilleextrakt
- 1 tbsp finely grated orange peel
For decoration:
- Edible stars
Preparation:
- Preheat the oven to 180°C. Lightly grease three round baking trays with a diameter of 20 cm with vegetable oil and line the bottom with baking paper.
- Sift the flour, baking powder and salt into a mixing bowl. Add the sugar, butter, unbeaten eggs, milk, vanilla extract and orange zest. Using a wooden spoon, beat the mixture until smooth and creamy, 1-2 minutes. Distribute the mixture onto the prepared baking sheets and smooth the bottoms.
- Bake 18 to 20 minutes. The bottoms should be golden brown and when lightly touched the tops should spring back. Let them cool in the baking sheets for a few minutes, then remove and place on a wire rack. Peel off the baking paper and let them cool completely.
- Beat the butter, powdered sugar, orange zest and orange juice for the filling until creamy. Pour about a third of it into a piping bag and set it aside along with eight tangerine wedges.
- Spread half of the remaining cream on one base and spread half outthe remaining mandarinson it. Place the second layer on top and decorate it with the remaining cream and tangerines. Place the third floor on top. Spread the edge with the cream and the reserved tangerines and decorate the cake with the edible stars. Serve them sprinkled with powdered sugar.
Creamy curd cake with tangerines
This light and creamy curd cake, prepared without baking on a sponge cake base, is very refreshing and super tasty.
Preparation:95 minutes
Servings:8
Ingredients for the sponge cake base:
- 250 g Kekse
- 75 g Butter
Ingredients for the filling:
- 500 g Quark
- 200 ml Sahne
- 3 EL Orange Liqueur
- 2 tbsp powdered sugar
- 2 oranges
- 600 g small tangerines
- 1 1/2 EL Butter
- 2 tbsp sugar
- 150 ml orange juice
- 3 EL Cognac
Preparation of the sponge cake base:
- Grind the cookies into small crumbs in a food processor.
- Melt the butter in the microwave and mix it into the cookies.
- Pour the biscuit mixture into a 20 cm springform pan and press the sponge cake base firmly.
Preparation of the filling:
- Wash the oranges thoroughly and rub off the peel. Squeeze out the juice and set aside.
- Mix the quark, liqueur, cream, powdered sugar and half of the orange peel in a bowl. Mix with a mixer until the mixture is smooth.
- Pour the quark cream onto the sponge cake base and smooth it out.
- Place the cake in the refrigerator for 1 hour.
- Peel the tangerines and cut them into wedges.
- Melt the butter in a saucepan and add the sugar. Cook slowly, stirring, until the sugar is completely dissolved.
- Pour in the orange juice, add the tangerines, bring the mixture to a boil and simmer for 3 to 4 minutes without reducing the heat.
- Remove the tangerines with a slotted spoon and allow them to drain and cool slightly.
- Spread the tangerines over the cooled cake.
Juicy upside-down cake with tangerines
This cake is perfect for those who crave something sweet but are not cake lovers. It is sweet, spicy and very refreshing. The base is moist while the tangerines are beautifully caramelized on the surface.
Preparation:50 minutes
Servings:8
Ingredients:
- 6-8 tangerines
- 240 ml almond milk
- 1 tbsp apple cider vinegar
- 1 TL Vanilleextrakt
- 80 ml vegetable oil
- 200 g Flour
- 200 g sugar + more for sprinkling the tray
- 320 g orange marmalade
Preparation:
- Peel the tangerines and cut them into slices.
- Grease the baking sheet with butter and sprinkle with sugar.
- Place the tangerine slices on the bottom of the baking sheet.
- Mix together the milk, vinegar, vanilla and oil.
- Mix the flour, sugar, salt and baking powder in a bowl. Add the wet ingredients to the dry ingredients and stir until well combined.
- Pour the batter over the tangerines and bake at 180°C for 25-30 minutes.
- Turn the cake over and brush itwith melted jam. Garnish with fresh mint leaves.
