Tangerine cake with thyme citrus glaze

4

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.

 

Ingredients:

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
Thyme leaves

Method:

 

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.

Glaze:

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.