Best Tangerine Tea Cake Recipes

TANGERINE-SOAKED TEA CAKE

Steps:

• Preheat the oven to 350 degrees.
• Butter a 6-cup loaf pan. Line the bottom with parchment or waxed paper, pressing it in firmly. Pour the bread crumbs into the pan and shake to coat the sides, then tip out any extra crumbs. In a small bowl, combine the tangerine zest, tangerine juice and lemon juice. Stir and set aside. Sift together the pre-sifted flour, baking soda and salt. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until fluffy. Add the sugar and mix well. Add eggs 1 at a time and mix well. With the mixer running at low speed, add alternating batches of dry ingredients and buttermilk until the batter is just mixed. Add the fruit juice and zest and mix. Pour into the prepared pan and set on a sheet pan. Bake on the sheet pan until the cake is firm in the center and a tester inserted into the center comes out dry and clean (a few crumbs are okay), 70 to 80 minutes.
• When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper. Using a turkey baster or pastry brush, spread the glaze all over the top and sides of the cake and let soak in. Repeat until all of the glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.
• Glaze: In a bowl, stir the juices and sugar together until the sugar is dissolved.

TANGERINE TEA CAKE

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.