Tangerine Cake with Olive Oil and Chestnut: A Sophisticated and Delicious Combination

Get ready to be surprised by the unique flavor and irresistible texture of this Tangerine Cake with Olive Oil and Nuts! A recipe that combines the citrus sweetness of tangerine, the richness of olive oil, and the crunchy touch of nuts, resulting in a fragrant, moist cake with an unmatched flavor. Inspired by a classic orange cake, this version with tangerine (or mandarin, as it’s known in some regions) takes the recipe to a new level, perfect for those seeking a unique and memorable gastronomic experience. Learn how to make this delight that will win over all palates and become a hit on any occasion!

Why Is This Tangerine Cake So Special?

This Tangerine Cake with Olive Oil and Nuts is not an ordinary citrus cake. The unusual combination of ingredients and the preparation method, which includes cooking the whole tangerines to remove excess bitterness, ensure an intense flavor and a moist, fluffy texture. The olive oil, a special ingredient that replaces butter or regular oil, is essential to guarantee this texture and flavor, while also adding a healthy touch, and the nut flour contributes an extra layer of flavor and nutrients, making this cake a delicious and surprising option for snacks, breakfast, dessert, and even as a gift. It’s worth mentioning that this cake, with these ingredients and prepared this way, can be safely consumed by people who are lactose and gluten intolerant.

Ingredients: A Symphony of Flavors and Textures

To prepare this unforgettable cake, you will need:

• 3 large tangerines, preferably organic, or 3 Bahia oranges, or mandarins
• 4 eggs
• 1 and ½ cups of refined sugar (225g)
• 1 cup of Brazil nut flour (about 200g, pulse nuts gradually in a food processor until it becomes a flour)
• 1 cup of wheat flour (120g) or rice flour
• 1 tablespoon of baking powder
• 1 pinch of salt
• 2/3 cup of extra virgin olive oil (160 ml), with a mild and fruity flavor
• Butter or oil to grease the pan
• Wheat or rice flour to dust the pan

Tips About the Ingredients:

• Tangerines: Choose tangerines with thin skin, bright orange and sweet. They will be cooked whole (with peel and all), so it is important to wash the fruit thoroughly under running water before use. It is best to prefer organic fruit since they will be boiled and used whole in the recipe. If you prefer, you can substitute tangerines with mandarins or Bahia oranges, as long as they are sweet and juicy. Ideally, they should be organic to avoid bitter flavors that might remain in the peel and spoil the recipe, which does not happen with properly sanitized organic fruits.
• Eggs: Use eggs at room temperature for better incorporation into the batter. Prefer free-range eggs from hens raised outdoors, as they tend to be tastier, more yellow, and healthier.
• Sugar: Regular refined sugar is recommended for this recipe to ensure the necessary sweetness without altering the final flavor, but it can also be substituted with demerara sugar.
• Brazil Nut Flour: Brazil nut flour adds a unique flavor and special texture to the cake but can be replaced with another gluten-free flour. You can buy the flour ready-made or prepare it at home by processing the nuts in a food processor or blender until finely ground. If you choose almond flour, make sure it is fine enough for the batter and prefer the skinless version to keep the batter airy and soft.
• Wheat Flour: For the gluten-free version, use brown rice flour, making sure not to use tapioca starch. Use regular wheat flour for the traditional cake version. If you choose a gluten-free flour, substitute it with a gluten-free flour mix, which can be bought ready-made in markets. If you prefer to make your own gluten-free flour blend, just mix rice flour, potato starch, and sweet tapioca starch in equal parts in a bowl, stirring well and sifting when adding to the batter to avoid lumps.
• Olive Oil: Choose a good quality extra virgin olive oil with a mild, fruity flavor, taking care that it’s not bitter, as that could alter the cake’s taste. Olive oil is fundamental for the moist and soft texture of the cake, besides adding a sophisticated touch to the flavor. Avoid very strong or spicy oils that might overpower the delicate taste of tangerine. Good olive oil is essential in this recipe and cannot be replaced by butter because it is crucial for the final texture and lightness of this cake; butter, in contrast, would make the cake heavier, altering the texture and consistency of the batter.

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Preparation: The Secret to a Perfect Cake

Preparing this cake involves several steps, but the final result is worth every minute. Follow the detailed step-by-step for an unforgettable tangerine cake:

1. Cook the Tangerines: Wash the tangerines thoroughly. In a pot, place 2 of the 3 tangerines whole with their skins and cover with water. Bring to medium heat and boil for 2 minutes. Drain the water, discard it, and cover the tangerines with fresh water again. Repeat this process two more times, totaling three boils, always changing the water to remove excess bitterness from the fruit, but without cooking them until they fall apart. This helps reduce the bitterness of the peel and soften the fruit.
2. Prepare the Tangerine Paste: After the last boil, remove the tangerines from the water and let them cool slightly. Meanwhile, squeeze the juice from the third tangerine and set aside. When the cooked tangerines are warm, cut them into pieces, discard the seeds, and place them in a blender. Add the reserved juice and blend until you get a smooth paste; the mixture should become thicker. Set aside.
3. Preheat the Oven and Prepare the Pan: Preheat the oven to 180°C (medium temperature). Grease a medium-sized cake pan—round, bundt, or a medium loaf pan—with butter and dust with wheat flour (or rice flour for the gluten-free version). If preferred, use a spray release agent, taking care to cover the entire surface. Another option to avoid waste is to use parchment paper, either cut pieces to fit the base and sides or ready-made baking forms.
4. Beat the Eggs and Sugar: In a mixer, beat the whole eggs on high speed until they double in volume and form a light, fluffy cream. Gradually add the sugar and beat until pale and whitish.
5. Incorporate the Dry Ingredients: Turn off the mixer. Gently, using a whisk, add the sifted nut flour and wheat (or rice) flour, the baking powder, and salt, folding everything gently from bottom to top to avoid losing aeration. This care is essential not to compromise the fluffiness of the cake batter and prevent it from becoming dense.
6. Add the Tangerine Paste and Olive Oil: Add the reserved tangerine paste and olive oil. Mix gently with a spatula or wooden spoon until the ingredients are fully incorporated into the batter, forming a smooth, airy, and velvety mixture.
7. Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for about 45 minutes, or until the cake is golden and firm to the touch. Perform the toothpick test: insert a toothpick in the center of the cake; if it comes out clean, the cake is ready. If the toothpick comes out wet or with remnants of batter, it needs more baking time. In this case, bake in 5-minute increments and test every 5 minutes until fully baked.
8. Cool and Serve: Remove the cake from the oven and let it cool in the pan for about 15 minutes before unmolding. Turn the cake out onto a rack or plate and let it cool completely before slicing and serving. If you prefer, you can dust a little powdered sugar or make a citrus syrup with sugar and tangerine or orange juice to drizzle over the warm cake before it cools completely, or even chocolate syrup, which pairs very well considering this is a cake with citrus notes. The resting time, as with all cakes, affects the final baking and flavor, and since this cake is a bit more delicate than most, it’s best not to cut it while hot. If you want to make a syrup, it can be poured while the cake is still warm. Serve and enjoy slices of this incredible and flavorful cake; if you prefer, serve with a scoop of ice cream or syrup of your choice!

Tips for an Even More Special Tangerine Cake with Olive Oil and Nuts

• Use Sweet and Juicy Tangerines: The quality of the tangerines directly affects the cake’s flavor. Choose sweet, ripe, and juicy fruit, taking care they are not overripe. They will guarantee an intense flavor and moist texture.
• Don’t Overmix the Batter: After adding the dry ingredients, mix only until combined to avoid developing gluten and making the cake dense. If making the gluten-free version, pay attention to mixing time, stirring just until smooth and lump-free, without excessive mixing.
• Vary the Nuts: Try replacing the Brazil nut flour with almond, walnut, or hazelnut flour for a different flavor. It’s not recommended to use very oily or moist nuts as this may affect the final result of the cake, unless you intend to have a denser cake.
• Add an Extra Touch: If desired, add orange zest, 1/4 cup poppy seeds, or 1/2 cup dark or semi-sweet chocolate chips for an even more special and tasty version.
• Serve with Accompaniments: This cake is delicious served with a scoop of vanilla or cream ice cream, a spoonful of natural yogurt, a bit of jam, citrus fruit syrup, or even semi-sweet chocolate sauce. Another great option is a generous layer of homemade whipped cream. For the chocolate sauce, simply mix semi-sweet chocolate with cream and sugar in a pan over low heat. When the chocolate melts and blends with the cream, turn off the heat and add vanilla extract or essence.

Recommended Products to Facilitate Preparation

• Mondial Pratica B44R Stand Mixer: Ideal for beating eggs with sugar until a fluffy and airy cream is obtained, which ensures the lightness of the dough. Get yours! – Power and practicality for your recipes!
• Philco Blender PLQ2100PI 12 + Turbo 3L 1200W: Essential for turning the cooked tangerines into a homogeneous paste, ensuring the ideal texture of the cake, it is important to invest in a high-quality, high-power blender. Check it out here!– Power to crush and mix!
• 9-Piece Cookware Set Teflon Glass Lids Nonstick: A medium pot from this set will be perfect for cooking the tangerines and the Teflon prevents sticking or burning. See this option! – Versatility and quality in your kitchen!
• 6-Piece Knife Set Nonstick: It will be useful for peeling the tangerines (if you want to remove the peel before cooking, which is not ideal and can affect the cake’s flavor) and cutting the nuts into smaller pieces if necessary. Check it out here!– Precision and comfort in cutting!
• Knife Sharpener with Suction Cup: This knife sharpener model will guarantee more precision when cutting ingredients, ensuring your safety, and it is very easy to use. See this option! – Knives always ready for use!

Conclusion

O Tangerine Cake with Olive Oil and Nuts is a true masterpiece of homemade confectionery. The unusual combination of flavors and textures, the softness of the dough, and the citrus aroma that spreads through the kitchen during baking make this cake a unique and memorable experience. With these tips and the detailed step-by-step, you have everything to prepare a perfect cake that will delight everyone and become a new favorite in your home. Surprise your friends and family with this sophisticated and delicious recipe, and explore new flavors in the kitchen! Take the opportunity to check out more recipes like this on our blog!

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