Tangerine Cake with Grand Marnier frosting

I love the changes seasons bring to our lives and unlike most people, I also enjoy winter time ! Not the brutally cold fronts, but there is nothing like a brisk walk in the snow on a sunny day. I also enjoy some of the produce that show up in winter time; from the candied fruits, nuts to roots vegetables. One of great products we get in Canada are the Moroccan Tangerines. They are light, with a subtle taste, seedless and easy to peel. We often put a large bowl of them at the end of a meal, peel a few and just like magic, they disappear right away. Here is an easy cake recipe you can make in no time, using only one bowl with ingredients you have at home.

1 Cup Tangerine Juice (using about 5 tangerines)
3 Large eggs at room temperature
1 Teaspoon Vanilla extract
3/4 Cup Sugar
3/4 Cup Vegetable oil
2 Cups all purpose flour
1 1/2 Tablespoon baking powder
Pinch salt

As it takes only a few minutes, to put together, start by preheating your oven at 180 Celsius – 350 Fahrenheit.

In a medium size bowl, crack 3 eggs and add the vanilla extract. Using a whisk, mix everything well. Drizzle the vegetable oil and using your whisk, mix as you pour the oil. Add the sugar and mix well. Pour the sifted all purpose flour with the baking powder and again mix, until all is well incorporated and lump-free.

Pour in a butter and flour bundt cake pan and bake for 35 minutes. Let the cake cool on a rack.

For the frosting, in a small bowl, mix half cup of powder sugar with a large tablespoon of Grand Marnier or any other orange liquor, until you have a spreadable frosting you can drizzle over your cake.
I add a few orange peels over the cake and serve at room temperature. Perfect with a morning coffee.

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