#Fresh tangerine cake full#
#Fresh tangerine cake plus#

With machine running, add eggs, 1 at a time. Beat zest, butter, 1 cup sugar, and the vanilla seeds with a mixer on medium speed until combined, about 4 minutes. Whisk together flour, baking powder, baking soda, and salt in another bowl.ģ. Combine 1/4 cup clementine juice, the cream, and vanilla extract in a medium bowl. Slice fruit along membranes to release segments into a bowl discard membranes and any seeds.Ģ. Cut pith from 2 remaining zested clementines. Juice 2 zested clementines and 6 remaining unzested clementines to yield 3/4 cup juice. Zest 4 clementines to yield 1 tablespoon zest. * 2 vanilla beans, split and scraped, pod reserved for another useġ.

#Fresh tangerine cake plus#

* 4 ounces (1 stick) unsalted butter, plus more for pan * 2 cups all-purpose flour, plus more for pan fruit amounts.Ĭlementine-Vanilla-Bean Quick Bread from Martha Stewart I just followed the cup amounts for juice vs. Perhaps my tangerines were a littler larger than average.

* It took less tangerines to make this recipe than called for. But tangerines are teeny and the segments all fall apart in the process so there wasn't as many fruity pieces in the bread as I thought after reading the recipe. Honestly, I think it could have used two, or even three times as many segments. * I used more zest and more tangerine segments than called for.

#Fresh tangerine cake full#

Feel free to use no sugar, the full amount or anything in between. * As I said, I cut the sugar WAY down in the glaze. Feel free to use them, it can only make it better. You can find the recipe for the Orange Sponge Cake Tiramisu featured in the bonus video here.* I didn't have fresh vanilla beans so I just eliminated the vanilla beans. Garnish the finished cake roll with whipped cream, fresh mint leaves, tangerine slices, and small daisies. This dessert is not only fast and easy to make, it's deliciously refreshing and light – perfect for a warm summer evening! Refrigerate the cake roll for at least 2 hours. Use the dish towel to help you roll up the cake. Spread some of the yogurt cream over the cake and place the peeled tangerines in a line at one end.Ħ. Peel the 5 tangerines and remove the white pith. Beat the heaving whipping cream, carefully fold it into the other cream mixture and set the finished yogurt cream aside.

Mix the yogurt, vanilla extract, and soaked gelatin together. Remove the parchment paper and let the cake cool down.ĥ. Meanwhile, prepare the yogurt cream. Bake for 10 minutes.Ĥ. Moisten a clean dish towel with water and flip the cooked cake over onto to. Pour the batter into a sheet pan lined with parchment paper and smooth it out. Gently fold the egg white mixture into the egg yolk mixture and your cake batter is ready.ģ. Add the remaining powdered sugar and beat until stiff. Add the flour, olive oil, and milk and whisk until smooth.Ģ. Mix 4 egg yolks with half of the powdered sugar and whisk together. mint leaves, whipped cream, and daisies to garnishġ.Finally a tasty way to load up on vitamins every day! And because the following dessert combines the delicious citrus fruit with a light yogurt cream and delicious fluffy dough, that means you're going to want to eat it all year round too. The great thing about tangerines is that you can buy them all year round.