(GF) Tangerine thyme and almond cake with citrus glaze

Back then, when I first came up with the idea for my blender citrus cake, I was on a mission to create a dessert that was not only delicious, but also effortless to make. I knew that I wanted to incorporate the vibrant flavors of tangerines, and with a stroke of inspiration, I realized that I could blend the tangerines with their skin intact, eliminating the need for any tedious chopping.

The result was a cake that was bursting with citrusy goodness, with a hint of bitterness from the tangerine skin that added an extra depth of flavor. The best part? It was gluten free friendly, making it a perfect option for those with dietary restrictions.

As I shared my creation with friends and family, the response was overwhelmingly positive. The unique method of blending the whole tangerines piqued their interest, and the taste won them over completely. It became a staple at gatherings and special occasions, with many asking for the recipe.

What started as a simple experiment in the kitchen turned into a beloved recipe that has stood the test of time. To this

day, I still smile thinking about how a blender and a few tangerines led to a cake that brings so much joy to those who taste it.

Ingredients:

2 1/4 cups (250g) almond flour

1 teaspoon baking powder

6 large eggs

1 1/4 cups (225g) white sugar

1 teaspoon vanilla extract

1 tablespoon fresh thyme leaves.

13oz (375g) whole tangerine ( about 5 small tangerines)

Citrus thyme glaze :

 1 1/2 cup (170g) confectioners sugar3 tablespoons of tangerine juiceThyme leaves

Method:

Preheat the oven to 170/c ( 375f ). Butter and line 8 inch pan with parchment paper. Set aside. In a bowl whisk together almond flour and baking powder, set aside. in a blender or  food processor. Blend sugar, eggs and thyme on high speed for 3 minutes until you got smooth mixture and thyme leaves are finely chopped and longer visible in the batter. Add tangerines and almond flour mixture and blend on high speed for 3 minutes until you get smooth velvety batter 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 and serve.

Notes :

you can substitute fresh thyme leaves with fresh rosemary leaves.

The tangerines I used were seedless. If yours has seeds, it won’t be a big issue blending the seeds along with the batter. However, I won’t advise using oranges unless you simmer them for 45 minutes to reduce the bitterness. Also, make sure to remove the pith and seeds afterwards.