4/2/2023 0 Comments Tangerine cake![]() ![]() ![]() I just love all this vibrant orange color! Zest your 6 tangerines, then cut them in half and squeeze the juice out over a glass measuring cup until you get 1/2 cup full of juice. Isn’t it just the cutest thing, so tiny against the tangerines?Īs you all know, I like to prep my ingredients ahead of time, so lets do that. I was in luck as they had tons of these travel sized bottles hidden in back. OK, so I did not have any orange liquor lying around the house, nor did I want a whole bottle of it (yuck), so I went to my local BevMo and asked if they had any travel size bottles of Grand Marnier. 3 tablespoons tangerine juice (from 2 tangerines).3/4 cup plain Greek or low-fat plain yogurt – I used Greek yogurt.2 tablespoons orange-flavored liqueur, such as Grand Marnier.1/2 cup tangerine juice (from about 6 tangerines). ![]() 2 tablespoons finely grated tangerine zest (from 6 tangerines).1 cup (2 sticks) unsalted butter, room temperature.Just cover and store the glazed cake at room temperature. Note: It’s best to make this cake a day ahead so that the glaze can set overnight. It was well worth it in the end, as we all enjoyed an extra large slice of this on Thanksgiving morning. This bundt cake was a bit labor intensive as you have to zest and squeeze about 8 tangerines. I saw this cake on the most recent cover of Everyday Food Magazine and said to myself, “I just have to make that.” I was looking for a breakfast cake for Thanksgiving morning and this one fit the bill perfectly because it looked so refreshing and it gave me an excuse to use my bundt pan again. ![]()
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