TANGERINE TEA CAKE

Tangerine Tea Cake image

An etherealtangerine cake seems the idealsnack for a nice afternoon.Zest and juice flavor the cake;marmalade sweetens thecream filling.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes one 4-layer cake

Number Of Ingredients 14

Ingredients

12 ounces (3 sticks) unsalted butter, softened, plus more for pans
3 cups all-purpose flour, plus more for dusting
2 1/4 teaspoons baking powder
1 teaspoon ground allspice
3/4 teaspoon salt
2 cups sugar
6 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/4 cup plus 2 tablespoons sour cream
1/4 cup plus 2 tablespoons finely grated tangerine zest; 1/4 cup plus 2 tablespoons fresh tangerine juice (about 4 tangerines total)
2 tablespoons finely grated peeled fresh ginger
1/4 cup Orange Marmalade, made with tangerines
Tangerine-Marmalade Cream
Candied Tangerine Slices

Steps:

Preheat oven to 350 degrees. Cut two 8-inch rounds of parchment paper to line the bottoms of two 8-inch (2 inches deep) round cake pans. Butter and line pans. Butter linings, then flour pans, tapping out excess. Set aside.
Whisk together flour, baking powder, allspice, and salt in a large bowl; set aside. Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until fluffy, 2 to 3 minutes.
Reduce speed to low; add sugar in a slow, steady stream. Raise speed to high; mix until pale, 2 to 3 minutes. Reduce speed to medium-high. Mix in eggs, 1 at a time, mixing 30 seconds after each and scraping down sides of bowl as needed. Mix in vanilla.
Reduce speed to low. Add flour mixture; mix until just combined. Mix in sour cream, zest, juice, and ginger.
Divide batter between prepared pans. Bake until deep golden and a cake tester inserted into centers comes out clean, about 40 minutes. Let cakes cool in pans on wire racks 20 minutes. Unmold cakes onto racks; let cool completely.
Using a long serrated knife, halve each cake horizontally to create a total of four cake layers. Turn cake layers cut sides up. Brush 1 tablespoon marmalade on top of each layer.
Using an offset spatula, spread 1/2 cup plus 2 tablespoons marmalade cream over the top of one cake layer. Top with another cake layer, cut side up. Repeat with remaining cake layers, stacking to form a four-layer cake and spreading top layer with 1 cup plus 2 tablespoons marmalade cream. Garnish assembled cake with candied tangerine slices.