(GF) Tangerine thyme and almond cake with citrus glaze

When I first came up with this blender citrus cake, I wasn’t trying to be clever. I was simply looking for a dessert that felt generous and effortless — something that didn’t ask for too much. Tangerines felt right, and almost instinctively, I thought: why not blend them whole? Peel and all. No chopping, no fuss.

What came out surprised me. A cake full of bright citrus, with just a gentle bitterness from the skin — the kind that gives depth rather than sharpness. The blender did all the work, and somehow the result felt both bold and comforting at the same time. As a bonus, it happened to be gluten-free friendly, which made it even easier to share.

I made it for friends, for family, for gatherings where you don’t want to overthink dessert. People were curious about the method, then completely won over by the flavor. It quietly found its way onto tables again and again.

It started as a small kitchen experiment, and over time it became one of those recipes I return to without thinking. Even now, I smile at the simplicity of it — how a blender, a few tangerines, and a bit of trust can turn into something that brings real joy.

Blender Tangerine & Thyme Cake

Ingredients

• 2¼ cups (250 g) almond flour

• 1 teaspoon baking powder

• 6 large eggs

• 1¼ cups (225 g) white sugar

• 1 teaspoon vanilla extract

• 1 tablespoon fresh thyme leaves

• 13 oz (375 g) whole tangerines (about 5 small, seedless)

Citrus Thyme Glaze

• 1½ cups (170 g) confectioners’ sugar

• 3 tablespoons fresh tangerine juice

• Fresh thyme leaves, for finishing

Method

1. Preheat the oven

   Preheat to 170°C (375°F). Butter and line an 8-inch (20 cm) cake pan with parchment paper. Set aside.

2. Prepare the dry ingredients

   In a bowl, whisk together the almond flour and baking powder. Set aside.

3. Blend the base

   In a blender or food processor, add the sugar, eggs, vanilla, and thyme. Blend on high speed for 3 minutes, until smooth and the thyme is finely broken down and no longer visible.

4. Add the tangerines and flour

   Add the whole tangerines and the almond flour mixture. Blend again on high speed for about 3 minutes, until you have a smooth, velvety batter.

5. Bake

   Pour the batter into the prepared pan and bake for 35 minutes.

   Loosely cover the cake with aluminum foil and return to the oven for another 15 minutes, until just set.

6. Cool

   Remove from the oven and let the cake cool completely on a wire rack.

Glaze

Whisk together the confectioners’ sugar and tangerine juice until smooth. Pour over the cooled cake, letting it drip naturally over the surface. Scatter a few fresh thyme leaves on top. Allow the glaze to set before serving.

Notes

• Fresh thyme can be substituted with fresh rosemary if preferred.

• The tangerines used here were seedless. If yours contain seeds, it’s fine to blend them into the batter.

• I don’t recommend using oranges unless they are simmered whole for about 45 minutes to reduce bitterness. If you do, remove the seeds and most of the pith before blending.