Whole Tangerine Orange Bundt Cakes: moist and tender bundts made from tangerine oranges puree and coconut flour.
Good news : in the month of October last year, I have received heirloom tangerines. Grown up at the coast, not chemically treated, the fruits are pure pleasure these days, right ?
We used them for breakfasts with cereals and I thought how good it would be to use them for Whole Tangerine Orange Bundt Cakes to be published after winter holidays. Since I was aware they will not last that long, I decided to make an experiment with boiling the tangerine oranges in October and bake the cake in February. Namely, this bundts’ recipe require tangerines to be boiled, cooled and chopped until reduced to thick pulpa. So, I made pulpa and stored it in freezer for three months to bake bundts in February if pulpa will taste as it should. For 1 ½ cup of pulpa, it takes six tangerine oranges exactly.
One day before baking I have taken the pulpa out of the freezer to thaw naturally over night. Also, I prepared one bundt pan of 3 ½ cups volume and six small ones.
Since everything was ready on Saturday morning, I started to rock the pots and bowls. Morning coffee aside, swallowed now and then, who could ask for more ?
My son was still sleeping, me baking in pyjamas, tangerine orange flavours released … Heaven !
Whole Tangerine Orange Bundt Cakes
- Ingredients for the cake:
- 6 medium sized tangerines (1 1/2 cup of pulpa )
- 1 stick + 2 tsp butter unsalted
- 1 ¼ cup white sugar
- 3 eggs
- 1 ½ cup flour
- 7 Tbsp coconut flour
- 1 Tbsp baking powder
- Ingredients for the syrup:
- 4 medium sized tangerine oranges
- 10 Tbsp white sugar
- Zest of 1 orange
- Icing sugar to dust the cake before serving
Put 6 tangerine oranges into medium sized pot and add cold water to cover all the fruits.
Boil for two minutes.
Wash the tangerines and put them into the medium sized pot and cover with cold water and boil for two minutes again. Drain the fruits.
Preheat the oven to 180 C / 356 F.
Butter and flour the baking dish: I used one bundt dish (3 ½ cups volume) and six small ones.
Put the whole tangerines into the blender and blend until you get smooth pulpa. Leave aside.
Now take the medium sized bowl and mix eggs, sugar, butter and coconut flour. Add pulpa, flour and baking powder. Mix well.
Pour the mixture to fill 2/3 of dishes and bake. For small bundts you bake for 22 minutes. Bigger one needs 32 minutes.
To make sure baking is done, insert a toothpick in the middle. If it comes out clean, the cake is done.
While the bunds are baking, prepare the syrup: in a small pot, gently melt sugar in the juice you get by squeezing 4 tangerines.
Add orange zest into the syrup.
When the bundts are baked, leave them aside for 2 – 3 minutes and then take them out and return into the baking dish. That way you make sure they do not stick to the sides of a baking dish.
When returned to the baking dish, cover them with syrup to get moist bundts. I added two table spoons to the small ones and poured the rest over the bigger one.
Take out, dust with icing sugar if you like and serve.