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Whole Tangerine Cake Bundts

Whole Tangerine Cake Bundts are so moist, delicate, refreshing, and soft. Whole oranges are boiled before putting all the ingredients together and it makes it so  very special and tasty dessert recipe!

Course Dessert
Cuisine Italian
Keyword Whole Tangerine Cake Bundts
Servings 1 large+ 6 small bundts
Author 2pots2cook

Ingredients

  • Ingredients for the cake:
  • 6 medium sized tangerines to get 1 1/2 cup pulpa
  • 1 stick + 2 tsp unsalted butter
  • 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

Instructions

  1. Put 6 tangerine oranges into medium sized pot and add cold water to cover all the fruits.
  2. Boil for two minutes.
  3. 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.
  4. Preheat the oven to 180 C / 356 F.
  5. Butter and flour the baking dish: I used one bundt dish (3 ½ cups volume) and six small ones.
  6. Put the whole tangerines into the blender and blend until you get smooth pulpa. Leave aside.
  7. Now take the medium sized bowl and mix eggs, sugar, butter and coconut flour. Add pulpa, flour and baking powder. Mix well.
  8. Pour the mixture to fill 2/3 of dishes and bake. For small bundts you bake for 22 minutes. Bigger one needs 32 minutes.
  9. To make sure baking is done, insert a toothpick in the middle. If it comes out clean, the cake is done.
  10. While the bunds are baking, prepare the syrup: in a small pot, gently melt sugar in the juice you get by squeezing 4 tangerines.
  11. Add orange zest into the syrup.
  12. 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.
  13. 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.
  14. Take out, dust with icing sugar if you like and serve.