I made this recipe when I started blogging, so curious about baking a cake with almond flour instead of regular.
I really don’t remember who inspired me to bake this recipe, could be nigella or Eric lanlard or both ( they are both amazing).
It’s clementine season that’s why I chose this cake to upgrade it.
I added sugar/thyme glaze for subtle flavor, suitable for this season.
375 grams whole tangerine ( 5 small tangerine)
6 large eggs
1 1/4 cups (225g) white sugar
2 1/4 cups (250g) ground almonds
1 teaspoon baking powder
Citrus thyme glaze :
1 1/2 cup (170g) confectioners sugar
3 tablespoons of tangerine juice
Boil the tangerine in a pot filled with water for 90 minutes or less .remove the seeds and the pips. Preheat the oven to 200/5. Butter and line 8 inch pan with parchment paper .process the ingredients in food processor.pour in a the and bake for 35 minutes then cover with aluminum foil and bake for 15 minutes more. Let it cool on a wire rack.
Whisk together confectioners sugar and tangerine juice until smooth pour over the cake to cover it, scatter thyme leaves on top of it. Let it set then serve
Note : you can use microwave to roast the tangerine for 5 minutes.
You can use clementine or oranges instead.