Gluten Free Tangerine Cake ~ this flourless cake is such a wonderful surprise, made with whole tangerines and almond flour in the Italian tradition ~ it’s impossibly moist and bursting with citrus flavor, just like biting into a fresh tangerine! (It’s dairy free and oil free, too.)
My gluten free tangerine cake is made without any flour or oil ~ yet it’s fluffy, moist, and fabulous!
This is one of those times you just have to take my word for it, and give this unique cake a try. The minute you spot great tangerines, put this cake on your to-do list, you won’t regret it.
This cake is made with whole tangerines, peel and all!
Cakes made with whole citrus fruits have always fascinated me. The concept comes from the sunny island of Sicily, where citrus trees grow like weeds. The fruit is boiled, de-seeded, and processed into a brilliant orange puree. The puree is blended with eggs, sugar, and almond flour, poured into a tart pan, and baked into the moistest, most delicate, tangerine cake you’ve ever tasted. This is an experience not to be missed.
I use a high speed blender to make the golden tangerine puree
It’s hard to believe that the boiled tangerines, above, will magically morph into such a delightfully fluffy cake with so few ingredients and such minimal effort. It blows my mind every time. I used my Vitamix, which does an amazing job blitzing the tangerines into a silky puree, but any good food processor will work.
The right pan for this recipe
I bake it in a 9-inch tart pan with a removable bottom so I can lift it out for serving and cutting. (You can also use a cheesecake pan.) The cake bakes up moist and dense, but with a light, almost sponge cake texture. I know it sounds strange, but it really is light and dense at the same time.
This tangerine cake is moist enough to make ahead
The cake slices like a dream, and will stay most for several days at room temperature. If you’d like to make it a day ahead, dust with powdered sugar just before serving.
TIP: To get the pretty lace effect lay a doily or piece of lace on top of the cooled cake and then sift powdered sugar over all. Carefully life off the lace and voila! Don’t be afraid to try, you can always cover up with a solid layer of powered sugar if necessary.
See my post on How to Decorate a Cake with Lace for detailed instructions on how to achieve this pretty and surprisingly easy look. The technique is so versatile and can be used for all kinds of special occasion desserts from the winter holidays, to Valentine’s Day, Mother’s Day, Easter, etc.
Sometimes the message of a post can get drowned out by all the text and photos…so I’ll just put it here in plain black and white~
Try this, it’s sensational.
After making this cake in 2012 I went on to make a FLOURLESS WHOLE MEYER LEMON CAKE in 2013 which is wonderful, too. I’m already experimenting with pink grapefruit and blood oranges ~ I’ll keep you posted 😉
Reader Rave ~
“What a wonderful cake! My daughter couldn’t stop eating another slice. It came out just like your photo, and tastes like a fresh orange pound cake. I’m in love! We enjoyed it for dessert, followed by breakfast and lunch the next day. Pairs equally well with wine and tea. This is a keeper, for sure..” ~ Lilly
Tips for making the perfect gluten free tangerine cake~
- use good, sweet, seasonal tangerines…your cake will be as good as your fruit, so choose the best!
- Since you will be using the whole fruit, I recommend organic tangerines, if possible.
- Weigh the puree so that you get the proper amount in your cake. It should be 11 1/2 ounces.
- You can experiment with flavoring this cake. I added Amaretto on a whim, and you could use other spirits like Grand Marnier. You could also leave out the alcohol and use some vanilla or almond extract.
Gluten Free Tangerine Cake
Equipment
- 9 inch spring form pan or tart pan with removeable bottom
Ingredients
- 1 pound tangerines to make 11 1/2 ounces of puree approximately 5-6, but weigh them
- 3 eggs
- 1 cup sugar
- 3 cups almond meal or almond flour
- 1 tsp baking powder
- 2 Tbsp Amaretto, optional
- confectioner's sugar for dusting
Instructions
- Set oven to 350F Butter a 9 inch spring form pan
- Step one is the only time consuming part of this cake. Wash your tangerines and put them in a saucepan covered with cold water. (They'll float, but don't worry about that) Bring to a boil, and boil for a full 15 minutes. The boiling removes the bitterness in the citrus skin.
- Drain and let the tangerines cool for a bit. Slice them in half, and then in half again. Remove any seeds and discard, but do this on a plate so you don't lose any juice or pulp. Put it all in a food processor and process until completely smooth. You may have to stop and scrape down the sides a few times. My finished puree weighed 11 1/2 oz, (about a cup) and I highly recommend weighing the puree and only using the 11 1/2 ounces. Too much puree will throw off the balance of ingredients in this cake.
- Set aside, or refrigerate until the next day if you want to do this ahead.
- The rest is a one bowl deal: Beat the eggs and sugar until light and creamy. Fold in the almond meal, orange pulp, baking powder, and Amaretto, if using. Mix until well combined.
- Pour into your prepared tart pan and smooth out evenly.
- Bake for 50-60 minutes, until lightly golden and a toothpick inserted in the center comes out clean. If the cake is browning too fast, cover loosely with a sheet of foil.
- Cool on a rack for 10 minutes, then remove from the pan to finish cooling.
- Dust with confectioner's sugar. Decorate with some citrus zest if you like.
Nutrition
VINTAGE VIEW ~ this gluten free tangerine cake is from TVFGI archives, first published in 2012. As part of a new series on the blog I’m reviving some of the best recipes that you may have missed over the years ~ I’ve updated my notes, taken new photos, and enjoyed making this wonderful cake again. It’s even better than I remember it!
248 Comments
Tara K
February 27, 2021 at 8:23 pmHi! Thank you for the recipe; but unfortunately, both time I made the cake, it turned out quite bitter. 🙁
The first time I used the skin the other I peeled the Mandarins. The only two ingredients I added were a tiny tiny bit of pure almond extract (1/3 of a tea spoon) and a very tiny bit of dark chocolate pieces.
Could you please advise on what I did wrong? Why does it turn out so bitter? Lastly, can I substitute mandarin with orange?
Many thanks.
Tara
Neida Kamali
January 12, 2021 at 10:05 amMy son wanted a Gluten free cake and this was perfect. Not too sweet but moist and delicious. This is a keeper recipe. Baked for 2nd time but I used Dole mandarin oranges that comes in individual cups. Drain the juice and smashed the fruit. If was delicious.
Sue Moran
January 12, 2021 at 11:06 amThanks Neida.
Meredith Zeigler
January 2, 2021 at 6:04 pmThis cake is absolutely delicious. I followed the recipe except I didn’t have any Amaretto, so I couldn’t add that. It turned out very well and everyone LOVED it! When I make it again, and I will be making it again, I will have to try adding the Amaretto. The suggestion to serve the cake with whipped cream was a wonderful idea. The whipped cream is a cool and creamy contrast to the zesty sweetness of the cake. Excellent recipe. Kudos!
Kevin
December 27, 2020 at 7:38 pmI would really like to try this as there are so few lactose free desserts…however I have an almond allergy too. Is there any alternative to almond flour?
Sue
December 28, 2020 at 6:51 pmWell, you might try another nut flour, if you can tolerate it, because I think that other gf flours might behave differently in this recipe.
Cheryl
December 26, 2020 at 3:05 pmWould using the leftover orange pulp after squeezing a bag of oranges do the same thing?
Sue
December 26, 2020 at 5:26 pmThis recipe uses all the juice, pulp, and peel, so it’s a little different.
Kate
December 15, 2020 at 9:48 amI really can’t rate this cake highly enough. My daughter made it yesterday, served it with whipped cream on the side, and my husband–who normally disparages our gluten free desserts–gave it a 10/10. It’s lightly sweet, the perfect cake to eat with a cup of tea or coffee. It definitely needed the foil cover for the last 10 minutes and still came out pretty dark around the edges, but the texture was perfectly moist and dense. This is going into the favorites file.
Zee
December 7, 2020 at 3:50 pmi have been baking this cake in any variation for about one week and all of them were no where close to what i see on this video. i have even increased the number of eggs to 5 and the cake batter is still like cookie dough. i have tried chickpea flour, oat flour mixed with protein powder. any help would be appreciated. i am trying to infuse some protein into this cake.
Sue
December 7, 2020 at 7:08 pmHey Zee ~ with a cake like this it’s pretty important to stay true to the recipe. Oat flour is very absorbent, so it shouldn’t be used in this recipe, it will definitely throw the balance of ingredients off. You want to use almond flour, and make sure to weigh your tangerine puree. This should help!
Nywoman
October 1, 2020 at 10:57 amYou used a tartpan yet for equipment a spring form pan is suggested.
Sue
October 1, 2020 at 11:07 amIt should say either, I’ve corrected that thanks!
Michella Samy
August 15, 2020 at 4:59 amI’m not much of a baker, but your cake looked SO amazing and moist, I wanted to give it a try, especially being GF. However, it did not work :(. Admittedly, it was done on a whim as I had left over tangerines and I only had GF gram flour (which may also have been the issue), but I wasn’t sure of the measurements. If I’m right, a cup is 8 ounces (227g approx), (don’t tend to use cups in the UK), but in your recipe, you say the tangerine puree should be 11.5 ounces (1 cup) – so that confused me. Is it 8 or 11.5 ounces? Either way 3 cups would be 681g seemed to be an awful lot of flour – so I didn’t put all of that in. It came out very dense, but tasted ok ish. I wouldn’t offer any to other people though!! Could you please therefore, give me the exact weights in grams please, and with any luck next time, it might resemble your beautiful cake and not a doorstop! LOL. Thank you. 🙂
J
October 17, 2020 at 11:17 pmHi. I just saw your comment and it really reflects how confusing measurement can be! Yes, a cup is 8oz of volume. But the 11.5 oz of Orange pulp is the weight, which will fill up a cup measure. Like you, I use weight (in grams) for measuring dry ingredients; I wish that all North American recipes did! Also, nut “flours” are really not interchangeable with other flours so, yes, I can imagine that the cake came out stodgy. I hope that you try it again because it really is a winner!
Janette
July 15, 2020 at 7:34 pmI absolutely LOOOVE this recipe! A friend moved and left behind almond flour and I didn’t know what to do with it. My brother swears by your recipe so I decided to give it a try. I am in LOVE! I eat gluten so I almost never try GF recipes but OMG I had to make this twice in one week it was so good! Thank you!
Suzi Lyle
June 6, 2020 at 7:15 pmThis was delicious. I have a glut of mandarins at the moment, so this used about 5. I didn’t boil them whoops! I just de seeded, then pulped in the processor. Yumyumyum! Thank you for such a simple recipe ? the stupid star thing won’t work, but this was 5 star!
Sue
June 7, 2020 at 8:01 amThanks Suzi, I’ll check into the star glitch, no point in having it if it doesn’t work!
Carolina Scott
May 5, 2020 at 12:46 pmThanks so much for share you recipe!
It’s the first time I make it only I didn’t put butter in the button and it didn’t come complete, but flavor it’s so good!!
Nicole
May 2, 2020 at 6:03 pmSo good. Easy to follow and delicious to eat! Thankyou!
Bonny
December 16, 2019 at 5:05 amThis looks delish! Can’t wait to try it. I have a question about the almond flour you used…I have super fine (blanched) and some that is a little coarser made from whole almonds. Which did you use?
Sue
December 16, 2019 at 7:05 amI think the superfine works great in cakes, so I’d use that if you have it Bonny.
Janet Hanen
December 7, 2019 at 10:48 amHello!
I do not have a processor, any ideas to make this work with a blender?
It looks beautiful and delicious, can’t wait to try it!
Sue
April 11, 2020 at 11:44 amYes, as long as your blender is powerful enough to make the puree.
Cathy
December 6, 2019 at 8:27 amWell, I tried to make this this morning and did not have a spring form tart pan. But I read that one of the reviewers used a bundt pan, so decided to try that. Big mistake, and probably because I was in a rush, I turned it over and it stuck in places, not in others, so I have no cake for my luncheon?. It will be good for my husband and I but not to take to a lunch party. Learned a good lesson.
Sue
December 6, 2019 at 8:39 amOh bummer! Definitely this cake would not work in a bundt, it’s way to delicate and moist. I hope you try it again Cathy!
DIann
November 29, 2019 at 11:17 amI am so grateful for this recipe!! I cannot thank you enough! This is the perfect gift for the holidays for those who are gluten free!! I read and love your blog! Keep those amazing recipes coming:) God bless and happy holidays
Sue
November 29, 2019 at 5:24 pmThank YOU Diann <3
joan nass
November 29, 2019 at 10:56 amI keep making this recipe because it is sooooo marvelous. I also make the pancakes.
I still haven’t tried the persimmon pulp, when I do I will let you know.
Have a wonderful Holiday Season.
Sue
November 29, 2019 at 11:18 amThanks Joan ~ I’m counting on you to try a persimmon version, it sounds so good!
Marian
November 22, 2019 at 3:56 pmWow, looks awesome. Has anyone ever made with less than 1 cup sugar? Seems like with all that fruit it might work????
Sue
November 23, 2019 at 7:37 amI haven’t tried that Marian, you might experiment with reducing it by about 1/3 first. Generally that shouldn’t change the results too much.
Jackie
November 10, 2019 at 6:08 amCan clementines be used instead of tangerines? That’s what I have on hand.
Sue
November 10, 2019 at 7:41 amIf they’re sweet and tasty they should work. Be sure to remove seeds.
Anonymous
August 15, 2019 at 2:13 pmDo we have to boil and peel Tangerine, what if i just juice it and strain it without boiling? Will the taste be maintained?
Sue
August 15, 2019 at 8:13 pmThat’s an interesting idea, let me know if you try it. My only thought is that juicing whole tangerines will result in a thinner puree.
Rachael
July 27, 2019 at 6:02 pmI made this cake but used lemons because my tree is heaving with them. It was delicious and such a great recipe. Will definitely make again.
Sue
July 27, 2019 at 6:10 pmI do have a separate recipe for lemons Rachael, which you might want to check out. I frosted it, as well, for an extra kick: Flourless Whole Meyer Lemon Cake.
Beth Walters
April 22, 2019 at 8:06 pmThis was dessert tonight. It was amazing.
I had to adapt it a bit as there were no tangerines at the grocery store, so I used organic mandarin oranges instead. Because they are so much smaller, there was a lot more peel, so it wasn’t too sweet (which in our house is considered a good thing). I actually peeled some of the oranges after boiling them so it wasn’t as bitter.
I also made a glaze with Greek yogurt (no creme frais in the fridge), icing sugar, a touch of grand marnier (which was also in the cake instead of amaretto) and some fresh squeezed orange juice (pretty sure it was another one of your recipes I used and had to adapt to what I had on hand).
Neither my son nor I are big cake fans (it’s that whole too sweet thing) and we both loved it, as did everyone else.
Thanks for another great recipe!
Sue
April 22, 2019 at 9:02 pmYou’re so welcome Beth, and thanks for the full report on your changes, it’s so valuable to us all. I love mandarins, so I need to try this.
Tere Niles
March 11, 2019 at 3:04 pmI served this cake at a game night. The taste was great but it was, as you said, rather dense. I’m going to try it again but this time I’m going to separate the eggs and using only the egg yolks for the batter, whip the egg whites and folding the batter in with the egg whites. It is a technique I use on a flourless chocolate torte that I read in Cooks Magazine. You should try it.
Sue
March 11, 2019 at 3:58 pmLet us know how that turns out Tere, the texture should definitely be lighter that way.
Nick T
February 9, 2019 at 11:50 amI made this with Meyer lemons. Added about 1.5x the recommended baking powder. And topped with a grapefruit glaze instead of powdered sugar. DIVINE! Thank you for the recipe, it is fantastic and so, so easy.
Sue
February 9, 2019 at 12:51 pmGrapefruit glaze on a whole lemon cake? That DOES sound divine!
Dawn
January 31, 2019 at 6:31 pmCan the tangerines be swapped out with oranges?
Sue
January 31, 2019 at 7:17 pmYou could try that Dawn, but I would look for thin skinned oranges so the flavor won’t be too bitter.
Julie
January 22, 2019 at 4:46 pmHi, I am in Perth Australia so very rare to get tangerines, Can i substitute oranges?
Sue
January 22, 2019 at 5:43 pmYou can, the only issue is how thick and/or bitter the rinds might be. Look for thin skinned oranges!
Lilly
December 29, 2018 at 5:33 pmWhat a wonderful cake! Thank you so much for sharing your recipe. I’m lazy so I made it without boiling the fruit. I just peeled 6 tangerines and added half of one’s peel with the flesh. Threw that into my Vitamix to puree it. But of course I included Amaretto! My daughter couldn’t stop eating another slice. It came out just like your photo, and tastes like a fresh orange pound cake. I’m in love! We enjoyed it for dessert, followed by breakfast and lunch the next day. Pairs equally well with wine and tea. This is a keeper, for sure.
Carolina Darbisi
December 16, 2018 at 8:37 amHi Sue !
If I cut the recipe in half, would you recommend 1 or 2 eggs?
Thank you! Carolina
Sue
December 16, 2018 at 8:46 amIf it were me I’d take 3 eggs, beat them together lightly, and take half the volume. The balance of ingredients is pretty important in this gf cake, so I wouldn’t mess with it.
Carolina Darbisi
December 16, 2018 at 9:06 amPerfect solution ! Will do 🙂 Thank You!
Linda
December 15, 2018 at 8:08 pmCan I use this recipe to make cupcakes?
Sue
December 15, 2018 at 8:27 pmI wouldn’t recommend it Linda, the cake has a very dense, moist, fragile texture and I have a feeling it would stick to the muffin papers.
Kathryn Simpson
December 10, 2018 at 9:32 amHi Sue, I have just checked on Google and it says I cup of almond flour is 96grms do that equals to 288grms, does that sound about right. Sorry to be a nuisance. Sue Simpson.
Sue
December 10, 2018 at 10:32 amYes that’s right.
Kathryn Simpson
December 10, 2018 at 9:14 amHi Sue so that would be 450grms of ground almonds, that sounds alot is that right?
Kathryn Simpson
December 10, 2018 at 7:49 amHi I love the sound of this cake I have made one using whole oranges before. The only problem I have that nowhere in my village in Spain sells Almond flour just the regular flours so can I just use regular flour and do I have to alter anything else if doing this. Also does 11 1/2 ounces translate to 300 ml.
Sue
December 10, 2018 at 7:57 amI haven’t done this with regular flour Kathryn, it’s really formulated for nut flour. You can easily make your own almond flour by grinding raw almonds in a food processor, if you have one. I think 11.5 ounces should be about 340 ml.
joan nass
December 8, 2018 at 12:36 pmThank you for such a quick response. Probably after the holidays. But I will let you know.
Wishing you and your family A Happy Holiday.
love & kisses, Joan
joan nass
December 8, 2018 at 8:56 amCan I use Persimmon pulp to make this cake? If so any changes I need to make?
I have made the Tangerine cake so many times.
Everybody is so surprised that it is made from Tangerines as it is so yummy.
Keep up the good work.
joan
December 8, 2018 at 8:51 amCan I use persimmon pulp to make this cake? If so any changes I should make?
I have made the tangerine cake so many times, it gets so enjoyable each time.
People can’t believe it’s tangerine..
Sue
December 8, 2018 at 9:05 amWow, great thought, I think you could, and as long as the pulp is thick, it should work, please let me know if you try, I think I might try it too if I can find persimmons.
Kate
October 21, 2018 at 3:17 pmIf I wanted to cook in the smaller, individual tart pans, how long would you bake for? I’m a pretty inexperienced baker so I am assuming I would cut down the time but just not clue by how much.
Sue
October 21, 2018 at 5:09 pmI haven’t done that so I’m not sure, Kate. It will partly depend on the exact size of your pans, but I’d check them at 30 minutes, maybe. You can do a toothpick test.
Joan
September 28, 2018 at 9:56 amI just made the tangerine cake for the second time. I had frozen the extra pulp which I used on the cake.
It was a big hit for my friend’s birthday. I also had enough pulp to make your g/f poppy seed tangerine pancakes.
I make your recipes over and over, and they are always a big hit. thank you
Sue
September 28, 2018 at 10:28 amWow, I love that you used the leftover pulp from the cake in another of my tangerine recipes, you go girl!
Essa Elkady
September 19, 2018 at 3:17 amSue
Thank You, I did tried with different flavour, apple, Apricot, it was amazing
Weronika
July 26, 2018 at 6:57 amAbsolutely wonderful recipe! After reading some comments I was a bit scared not to add too much of the bitterness, and as for my taste the dough was a bit too sweet so I compensated with some lemon juice, and it turned out absolutely delicious! and it’s super simple to make. Weirdly enough, it tastes a bit like my mum’s cheesecake. Definitely will play around it again many times. Thank you!
Sue
July 26, 2018 at 7:00 amYou’re welcome Weronika, I’m so glad you loved it!
K
July 11, 2018 at 12:47 pmCan I use a blender instead of a food processor for this?
Sue
July 11, 2018 at 12:56 pmThat should be fine if yours is strong enough K.
Dinah Hope
April 26, 2018 at 12:15 pmWhoa! Followed the recipe exactly. Tasted the batter before adding the almond flour. Extremely bitter. Added 1/2 cup more sugar. Still very bitter. Added another 1/2 cup and it was only slightly bitter. End resulted after baking is that the cake is slightly bitter when you eat it…acceptable. But the aftertaste of it is considerably more bitter. I am a person that doesn’t like sweet things very much. I’m also a citrus freak. So you’d think this would be the perfect cake for me. However, i would not make again. And I’m on the fence about serving it to some guests, which is why I made it. The tangerines I used were very sweet and I boiled them for the required 15 min. I’m a very experienced baker and always follow recipes exactly the first time I make them. If I hadn’t doubled the sugar for this recipe it would have been a throwaway. But even with that, for me, it was not a good cake. And I wanted to love it! My niece has a 30 year old tangerine tree that yields hundreds of fruits every year. We’re always looking for ways to use them up!
Sue
April 26, 2018 at 12:21 pmYou might try it with only half the peel, Dinah, that might be more to your taste. I do think that tangerines vary quite a bit, I think there are a lot of different varieties, and I’m guessing that the peel flavor and bitterness must vary, too. Could be yours were unfortunately on the bitter side, peel-wise.
Cee Grant
April 8, 2018 at 11:21 amI did this exactly as described and it was wonderful. However, next time, I would remove the peels from half the tangerines. The peel’s bitterness was sophisticated, but too much for some.
Sue
April 8, 2018 at 11:39 amThat’s an interesting idea Cee, thanks!
Tanz
April 12, 2018 at 10:13 pmHi sue, I want to make ds cake for my sisters bday today. Can I half the recipe?? What would be the measurements then? Thanks
Sue
April 14, 2018 at 8:39 amI haven’t tried to adjust this recipe, Tanz, and it makes a fairly small cake to begin with, so I suggest keeping it as is, to avoid frustration.
e
March 2, 2018 at 6:56 pmOur tangerine tree dropped like 100 beautiful tangerines this week as winds have been high all week. Normally I would bag them up and take them to the park to distribute among fellow dog-walkers, but the wind and rain have done that plan in. So this cake has been a lifesaver. Numerous variations too – since I am pathologically unable to follow even the very best of recipes more than once with luck. All delicious so far. Thanks!
Sue
March 2, 2018 at 7:33 pmLove this ‘e’! I’m in awe of your tangerine tree…I have a white grapefruit tree but it’s not nearly as useful. I’d love to hear about your variations!
Joan
February 26, 2018 at 9:53 amI had a doggie birthday party this weekend and made your cake using honey tangerines. It was such a delicious treat (for the humans).
Can I use my left over pulp in any bread recipes I have? Please reply.
My friends are so happy when I bake any of your recipes, and so are my neighbors.
Keep up the good work.
Sue
February 26, 2018 at 10:03 amI have to laugh because as I was reading your comment I of course thought you had made the cake for the dogs…which would be fine, I don’t judge 😉 As for the pulp, I haven’t tried to use that in recipes, but I would think that wherever you’d use mashed banana or applesauce it would work. Thanks for the kind words, Joan!
Kristina
January 22, 2018 at 6:14 pmOmg! This is soooo good and so easy to make! Thank you for this recipe. I didn’t think it would be so moist and “fresh “ tasting but it was that’s and more. I added rum concentrate two teaspoons.
Kali
January 1, 2018 at 1:06 pmIs it possible to make this recipe into muffins? Thank you & Happy New Year!?
Sue
January 1, 2018 at 1:45 pmGosh, I have no idea, I’ve never tried. But I don’t see why not…I have a flourless chocolate cake that I make into muffins. Give it a try and let us know.
Dorit
January 2, 2018 at 11:49 amIt is possible to replace sugar with maple syrup? And if so, how much should I use.
My friend made the Moroccan pound cake from your site. DEEEEElish!
Sue
January 2, 2018 at 12:00 pmThe sugar is granulated, so if possible you should replace it with maple sugar. Maple syrup being liquid is going to disrupt the balance in the recipe.
karen tedesco
January 1, 2018 at 11:52 amI love the simplicity of whole citrus cakes, and they’re packed with flavor. This looks simple, moist and beautiful.
Janet
December 29, 2017 at 1:32 pmI don’t know if this is the same cake I made a few years ago, and I bet if I went up through the comments, there’d be at least one from me. So I made it again today! It’s just as wonderful as ever. But this time, I substituted the entire cup of sugar with erythritol with excellent results. I also added a drizzle of fresh lemon juice and powdered sugar. It’s delightful!
Sue
December 29, 2017 at 2:52 pmGreat to know about the erythritol, since I usually don’t cook with artificial sugars I’m sure other readers who do will love to know this, thanks Janet 🙂
Diane
March 17, 2020 at 6:52 amThank you for this comment. Was afraid to try erythritol in this recipe but now will move forward with confidence. We are trying to go sugar free and would love your recommendations if you’re so inclined to try sugar free substitutions in your recipes. I love your recipes and hopefully I will be able to report back on some of the substitutions I make. Thanks again!
Sue
March 17, 2020 at 7:07 amI’m really just learning about sugar substitutions since I don’t tend to use them myself. I would love to hear your feedback when you do experiment with my recipes, thanks Diane 🙂
Tiffany
December 29, 2017 at 11:18 amDo you think there would be any issue subbing coconut sugar for white sugar?
Sue
December 29, 2017 at 12:52 pmNo, I think that would work fine Tiffany.
Laura | Tutti Dolci
December 28, 2017 at 12:58 pmSo pretty, this is the perfect cake for winter citrus season! 🙂
Karen (Back Road Journal)
December 27, 2017 at 10:34 amI can’t wait to give this cake a try. The county where we live is famous for its citrus which is being picked now. Perfect timing. 😀 I’ve pinned, thank you.
Sue
December 27, 2017 at 10:53 amI have to go to Florida tomorrow to help care for a sick relative, Karen, and I’m sure I’m going to find some amazing citrus!
Julie
December 27, 2017 at 9:47 amSuch a delicious sounding cake. Will have to try it as citrus is a favorite.
Traci
December 27, 2017 at 9:40 amWow Sue! Everything you make…is gold! This cake looks and sounds amazing. Thank you for sharing such beautiful recipes 🙂
Beth
December 27, 2017 at 9:32 amThis cake sounds amazing! I can’t wait to give it a try! Could you substitute oranges? It seems like you could if you are trying blood orange and grapefruit! Yum! I have to make this!!
Sue
December 27, 2017 at 9:37 amI think thin skinned oranges would work great!
serena
December 27, 2017 at 9:25 amI would have never thought to add the peel and pith. I always thought they were just bitter tasting. I’m going to have to give this another try. Looks delicious!
Sue
December 27, 2017 at 9:28 amThis type of cake has a long history in the Mediterranean, Serena. The fruit gets boiled first, which is supposed to remove most of the bitterness. The peel etc gives a great burst of citrus flavor to this cake, I think you’ll love it!
Deborah Mayfield
December 27, 2017 at 8:54 amLove citrus, can i use cuties?
Sue
December 27, 2017 at 9:10 amThe only issue I can think of is that maybe if you use Cuties there will be a higher ratio of peel to fruit since they are smaller? That might alter the flavor/texture and MIGHT make it more bitter. But I’m not sure, it’s probably worth a shot!
Janet C
January 11, 2018 at 7:20 amWhen I think of Tangerines, I think of little Mandarins I get from Trader Joe’s, but I think your recipe must be asking for something bigger. Do you mind telling me how big your tangerines are in inches? Sorry to be so particular, but want to make sure my ratio of peel to juice is correct.
Sue
January 11, 2018 at 8:58 amHi Janet ~ I’ll have to estimate, but mine were somewhere around 3 to 3 1/2 inches in diameter.
Janet
January 12, 2018 at 12:09 pmThank you, that helps!
Ben Myhre
December 27, 2017 at 8:44 amThis looks really tasty and I love the orange flavoring.
Sue
December 27, 2017 at 9:11 amThanks Ben, I love this because the whole fruit gives the cake an astonishing orange flavor naturally 🙂 You can’t beat the real thing.
jeanne
December 27, 2017 at 7:36 amhave you tried a pink grapefruit version yet? Can’t wait to try this one!! Just made some candied tangerine peel and your clementine tangerine jam….the very best!!!!
Sue
December 27, 2017 at 7:42 amHi Jeanne, pink grapefruit is on the list, stay tuned, I’m definitely going to try it! I’m happy that you liked the clementine jam, I’ve been experimenting with that, too 🙂
[email protected]'s Recipes
December 27, 2017 at 5:47 amSimple yet stunning, Sue. I love the natural yellow colour from the tangerine.
Sue
December 27, 2017 at 7:44 amI agree, the color is like pure sunshine!! Thanks Angie 🙂
Tricia @ Saving Room for Dessert
December 27, 2017 at 4:50 amWhat a gorgeous, but simple cake! Citrus is so perfect this time of year – and I bet the flavor is fantastic. I’ve never tried a cake made with the whole fruit like this – guess I need to try it soon 🙂
Sue
December 27, 2017 at 7:47 amThe almond flour creates such a nice texture, and the tangerine gives it all the flavor and moistness ~ it’s pure magic!
Jan
December 12, 2017 at 2:16 pmDoes this cake freeze well?
Also, how long in advance can it be made?
Sue
December 12, 2017 at 2:44 pmI think it should freeze well, Jan. If you want to make it in advance I would let it cool completely, wrap it well, and refrigerate for up to 5 days.
Anne
December 6, 2017 at 2:16 pmAloha: I made this cake twice yesterday. In small 4 inch springform pans and in a 9 inch springform pans. I used oat flour and these were very good. Every one of my clients (I use them as my tasters) loved it and wanted the recipe. The large one I added poppy seed to. Have not cut into it yet. I was wondering if you could add ricotta cheese to the recipe for a more moist cake? I will try this later this week. Thank you so much for the recipe
Sue
December 6, 2017 at 2:29 pmGreat feedback, thanks Anne ~ I love oat flour, so that sounds good to me, and poppy seeds ~ definitely!
Jan
December 13, 2017 at 8:17 amGreat….thanks!
BTW…my cake came out a bit too bitter. Will add more sugar next time.
Irene
August 6, 2017 at 2:17 pmI tried it yesterday! Was sublime!
Sue
August 6, 2017 at 4:14 pmI’m thrilled to hear it Irene, thanks!
Irene
August 5, 2017 at 11:55 amSue do I have to put the skin as well?
Sue
August 5, 2017 at 11:57 amYes, the whole thing, except the seeds.
Erin
February 18, 2017 at 11:35 amI’ve made this cake in the past and loved it. I’m currently egg free, has anyone made this with an egg alternative? Egg free tips would be appreciated!!
Karina
February 22, 2017 at 9:33 pmFlaxseed or Chia eggs?? Just combine 1 tbsp of grounded flaxseed or chia with 2 tbsp of water, leave it for 10 mins and it’s ready 🙂
mona
January 25, 2017 at 8:10 pmI want to let you know that I made this tonight. My husband and I loved it. The cake was moist and decadent. My husband had his slice with vanilla ice cream. I had my slice with a dollop of creme fraiche with a hint of madagascar vanilla. I obviously won on taking it over the top, but the true win goes to you for creating this recipe.
Sue
January 25, 2017 at 9:10 pmAwww thanks Mona, you are so sweet!
Nini
December 26, 2016 at 6:57 pmHi Sue,
Thank you to share your great recipes. I have to try this one but I really don’t want to use baking powder so please can you give me the way to realize It without using leavening/raising agent.
Nini
December 31, 2016 at 3:36 pmHi, it’s me again… please answear !
Alyssa
January 9, 2017 at 10:57 amWhip the eggs and sugar together on high speed until they form peaks (3-5 mins). The eggs act as a leavener. 🙂
Nini
January 11, 2017 at 1:18 amAlyssa, Thank you very much for your help i really appreciate.
Anca
October 31, 2016 at 1:07 pmI’m baking this cake as we speak. I used clementines and to my disappointment, after boiling them they ended up horribly bitter. I’ve then added fresh juice to the batter, and it saved it a little bit, but it doesn’t have the great smell you describe. Has this happened to anyone else? I’m still baking it as I need it for tomorrow morning, and I’ve added the extra batter into cupcake molds, to be able to taste it before I serve it. I might make some orange juice syrup if the taste is not strong enough.
Joan
April 16, 2016 at 1:48 pmI just made the cake exactly like you did, and it is wonderful. I had additional tangerine pulp and made another one in a bunt pan, fantastic.
Not joking, still had tangerine pulp and made the last cake (which is in oven now) with regular flour and is tasted delicious before it went into the oven. I always taste the batter.
Now I know how to judge the fruit, I bought a 3lb bag that is why I had sooooo much tangerine pulp. Glad I found you, thanks again
Sue
April 16, 2016 at 1:59 pmHow fun — that bag went a long way! I’m eager to hear how the cake made with the regular flour turned out~
joan
April 19, 2016 at 2:59 pmIt came out more like a corn muffin as far as texture. A little dry but still good.
My neighbor’s loved it. Toasting it with honey or jam will make it wonderful.
Thanks again
Joan
Sue
April 19, 2016 at 5:58 pmHmmm, that’s interesting, I wonder if your tangerines were less juicy than mine? I’m intrigued by the idea of toasting it!
Marlene
April 13, 2016 at 2:51 pmI made this using two Meyer lemons and enough clementines to get the required amount of puree (can’t recall how many, 3-4?, as it was a few months ago). The cake came out beautifully, and was a hit with guests and my husband, a/k/a Mr. Fussy. It was so much easier than a similar one I made where you had to zest and juice the clementines. I’ll be making it again for Passover, without the baking powder, either with all clementines or if I can get them, with half Meyer lemons. Thanks for a terrific recipe, Sue!
Sue
April 13, 2016 at 3:07 pmYou’re so welcome! I’m glad we could please Mr Fussy 😉
Kate
March 14, 2016 at 1:05 pmThank you for the recipe!! Has anyone tried to substitute sugar all-together with applesauce?
Beisan
March 3, 2016 at 3:09 amI have a 10 inch pan and had to use that, I hope it turns out good, it’s in the oven now! Your recipes are amazing 🙂 Just came across your website today!
Sarah T
February 13, 2016 at 12:57 pmThis is an incredible recipe, thank you!
I’ve never bothered to comment on someone’s food blog before, but you deserve it for this.
I made this 2 x so far, both times as muffins. 350 degrees for 20-25 min. One recipe = about 18 muffins.
Double boiling the fruit is a wonderful thing to know. I had no issues with bitterness.
The first recipe I used 4-5 Cuties tangerines. The second time I used one Cara Cara orange. I reduced the sugar to 3/4 cup, but I think it can go to 1/2 cup, unless the pulp is really not sweet. I did not bother to dust with sugar; my family just inhaled them as-is. With the reduced sugar, these guys are basically just whole fruit and the protein goodness of almonds, but they taste like a special dessert. Again, thanks.
Sue
February 13, 2016 at 1:02 pmThanks SO much Sarah – you made my week! I’m so glad to get your feedback and suggestions, I never thought to turn this into muffins, and I think that sounds really good 🙂
Sanford Press
April 28, 2017 at 12:30 pmDouble boiler?
Sanford Press
April 28, 2017 at 12:31 pmOr boil it twice? I’m confused. Help
Lynne
January 31, 2016 at 4:34 pmI have made this cake three times in the last two months! It is phenomenal!
I have not modified or changed a thing in the recipe, it’s perfect just the way it is.
Sue
January 31, 2016 at 4:39 pmYay! <3
Lisa
January 17, 2016 at 10:42 amAnyone tried this with lemons? I have made the tangerine one several times and love it!
Sue
January 17, 2016 at 10:47 amI have another recipe for a flourless whole lemon cake, Lisa — it’s here: https://theviewfromgreatisland.com/flourless-whole-meyer-lemon-cake/
joanne
December 25, 2015 at 4:44 amHi, I don’t have a 9″ springform pan, but have a 6″ one and several 4″ ones. I’d like to make it in the pans I have already instead of buying a new one, so wondered how high to fill my pans if using the 6″ and 4″ pans? How long should I bake them for in these smaller sizes? Thanks!
Sue
December 26, 2015 at 7:53 amI’m sorry I can’t tell you for sure Joanne. I generally fill springform pans about half full, and you will have to check them for baking time. They should be firm in the center.
taffeny
July 11, 2015 at 8:23 amWould limes work well for this?
Sue
July 11, 2015 at 8:54 amLimes would be too bitter, Taffeny, sorry!
kathy
April 14, 2015 at 6:35 amhi do you boil the tangerines skins and all? or do you remove the skins of the tangerines first then boil just the flesh?
kathy
April 14, 2015 at 6:36 amcan I also use just regular unbleached white flour for this receipe?
Sue
April 14, 2015 at 6:59 amThe whole tangerine, skins and all, Kathy! And I ‘m not sure about the regular flour, it would make a different texture, for sure, and my instinct is to say it will not work. If you do try, please let me know how it comes out!
Ruwani
March 21, 2015 at 9:21 amJust made this for my friend’s 50th Birthday Party. Came out looking great, can’t wait to taste it.
Ruwani
March 22, 2015 at 6:28 pmUPDATE: Yum! It was fantastic!! Thanks for the great recipe. A hit at the party and even the kids loved it. The tangerines were still a little bitter, so not sure if a half hour was enough for me but I had already cut it, so let it be as is. I added vanilla as one reader had mentioned but other than that stayed true to the original recipe. Delicious and will definitely be making it again.
Sue
March 22, 2015 at 7:19 pmThanks for the update Ruwani!
Grace
March 10, 2015 at 10:24 amThis looks delicious! I don’t have a spring form pan, though. Will it be ok in a regular pie pan?
Sue
March 10, 2015 at 10:35 amIf it has the same diameter it will be fine, Grace, it just won’t pop out, you’ll have to cut it in the pan.
Grace
March 10, 2015 at 10:54 amThank you!
Christin
January 29, 2015 at 10:17 pmI just made this cake today with oranges instead of tangerines, as well as oat flour instead of almond. It was fantastic! It was quite dense though; if anyone is going to use oat flour like I did, I suggest using only 2 1/2 cups instead of the 3. Also, I upped the sugar by half a cup. With the oat flour, it needs a bit more sugar. I topped the cake a thick orange glaze and it made it even more delicious 🙂 Thanks for the inspiration!
Sue
January 30, 2015 at 7:33 amOooh, that glaze sounds good! Thanks for the info on the alterations, I do love oat flour.
Rachel
May 5, 2016 at 3:39 pmOh good, I was just looking at this recipe and wondering if oranges would be OK as I have a glut of them at the moment. How many oranges did you use, Christin?
joanne
December 30, 2014 at 3:21 amI’d love to try this recipe, but just missed tangerine season. Oranges are plentiful though and I’d like to try them in this recipe. Do I need to do anything different when substituting with oranges?
I’d also like to use coconut sugar.. and whipped coconut cream would be tasty on top. How long will this cake last? And can leftovers be frozen for later? Thanks!
Sue
December 30, 2014 at 7:20 amOranges will work fine, Joanne, just use the same amount of puree. I haven’t worked with coconut sugar, but I assume you can substitute it, and the cake should last about a week. I did not freeze mine, but I think that should be fine too. Let us know how yours turns out!
Lorraine
June 26, 2014 at 1:56 amHi Sue
Love your recipes, I tried this and substituted figs(6 dried and then rehydrated overnight) for the sugar and mandarins for the fruit It was delicious. Thank you
Sue
June 26, 2014 at 6:00 amGreat to hear, Lorraine, I would never have thought to use figs in place of sugar!
Casandra Fleming
May 23, 2014 at 1:01 pmI’m trying this today for my sister’s birthday, her boyfriend is allergic to all nuts, so I have powered oatmeal, I’m going to try it, hoping it well work just as well. I also am going to cut down some of the sugar, and try it with strawberries…. I’m hoping it works!
Sue
May 23, 2014 at 1:38 pmGood luck, Cassandra. I’m not sure the oatmeal will do the trick, but it’s worth experimenting with!
nicole
February 14, 2014 at 10:41 amI made this a few weeks ago and it was WONDERFUL. Served with a date caramel glaze/frosting and sea salt caramel ice cream. The caramel and tangerine combo was a hit! Question — has anyone tried with pureed strawberries? I thought it might be a great Valentine’s Day cake.
Sue
February 14, 2014 at 1:46 pmI never thought about using anything other than citrus fruits, Nicole, but now that I think about it, I don’t see why other fruits wouldn’t work…if you try it let me know how it turns out!
nicole
February 15, 2014 at 8:59 amI tried it with pureed strawberries yesterday. We really liked it. Very, very, very moist. I baked for about 45 min (same for tangerine cake). A bit sweeter than the tangerines, so perhaps could use a little less sugar next time depending on sweetness of berries/fruit. The color is a dull pink, but still pretty especially with fresh strawberries and powdered sugar on top. I think other berries or peaches would work well too. Perhaps even pear? A very versatile cake. Thanks!!
Sue
February 15, 2014 at 10:54 amThat’s so funny because I was actually awake last night thinking that I should amend my reply to say that strawberries probably wouldn’t work because they’d be too wet! But I guess it sounds like you kind of made it work!
nicole
February 15, 2014 at 1:02 pmYes, it worked quite well, actually. I might use a little less of the puree and I might “swirl” it through the cake next time rather than mixing it. Fun to experiment with this recipe.
Chris
February 20, 2015 at 9:23 amIf you use one third apple with the strawberries they will not be as watery. I make lots of fruit leathers and the apple gives the strawberries a little more substance. You can also add 1 tablespoon of honey to the fruit mix as well.
chelle
January 6, 2014 at 7:26 pmhi, this looks great!
I was just wondering whether or not i could substitute sugar (or just use less) and use something like honey?
Also, do you think poppy seeds would go nicely with the cake?
Thanks! 🙂
Sue
January 6, 2014 at 8:09 pmPoppy seed would be fine to add, Chelle, but I’m not sure about the honey. It’s worth a try!
Kate
January 4, 2014 at 11:32 amYikes…Am in the middle of making this for dinner party tonight and when I finished mooshing up my puree I have almost 2.5 cups! (I guess my “large tangerines” were actually oranges.) Should I weigh or measure my puree so that I don’t put too much into the mix? Thanks!
Sue
January 4, 2014 at 1:47 pmYes Kate measure out about a cup of the puree and use that.
Mary Ann
February 19, 2014 at 6:27 pmI poured my extra purée into an ice cube try. I’m freezing it to use in smoothies!
Sue
February 20, 2014 at 8:10 amOh I love the idea of strawberry ice cubes!
Maggie
October 25, 2013 at 4:12 pmThis sounds yummy, planning to try this. What temperature should this be baked at, I didn’t see it listed in the recipe?
Sue
October 25, 2013 at 4:25 pmIt’s just at the top, Maggie, 350F. I hope you like it — let me know what you think!
Carol
October 18, 2013 at 10:16 amI can’t wait to try this for my son’s birthday. One question: can you substitute flaxseed meal for the almond meal?
Sue
October 18, 2013 at 12:18 pmNot sure, Carol, but I’d say give it a try! Let me know how it turns out…
Carol
October 20, 2013 at 5:15 pmWell, it turned out pretty well! It tasted great but it seemed a little dry (which could be from the flax meal). Maybe I could use more orange next time? (I did use Cuties instead of tangerines.) Any suggestions?
Lucy
September 11, 2013 at 8:28 pmI just came upon your website – so beautiful and just my kind of food. Someone from India gave me a recipe for “Whole Orange Cake” – same concept of boiling the fruit and hers calls for an hour; perhaps I’ll try for less as you do. She actually cooks hers in a pressure cooker for 15 minutes which sounds pretty cool. Hers uses some flour and I’m looking forward to trying this flourless one. I like making my own almond meal in the processor (being careful not to turn it into almond butter, of course.) But first I toast the slivered almonds in a 350 oven in a single layer, shaking here and there, for up to 10 minutes or so, just until light brown, then cool before processing. I’ll be trying your recipe this week! One question: I know it keeps well, but for how many days? I may need to freeze mine and wonder if you’ve ever tried that. Thanks!
Sue
September 12, 2013 at 5:17 amHi Lucy— It will keep for a week in the fridge, and I’m sure you could freeze it, but maybe hold off on frosting it until you are ready to serve. Let me know how it turns out. The long boiling is to remove the bitterness in the skin of the fruit, and the peels of Meyer Lemons aren’t very bitter to begin with, so my boiling time is short.
Lucy
October 24, 2013 at 10:10 pmThis cake has been extremely popular around here! I’ve had fun experimenting with different techniques. I made it two more times this month using oranges again (boiled for an hour as I had before.) First Cake: After scraping the processed oranges into the large bowl, I quickly processed the eggs and sugar before adding them in, then stirred in the baking powder and almonds. When the cake came out pretty flat, I figured that I’d overmixed it. Then I realized that I’d forgotten to measure the pulp! I probably had a cup and a half in there, but it still tasted good and was less sweet, Tightly wrapped, it froze just fine. Second Cake: Boiled a large Valencia orange (which happened to yield exactly one cup) while I prepped the almonds and for the heck of it minced up some orange zest I had in the freezer. Processed the pulp, set it aside, then did the eggs — but this time I left them going, gradually adding the sugar through the processor tube and leaving it to run for a minute or so. Got out the baking powder and remembered this cookie recipe that had you mixing it with a teaspoon of warm water before adding to the batter. Why not, right? So I did the same, stirring the tiny mixture into the orange pulp whereupon it immediately began to fizz (not as much as baking soda would, but still, yikes!) Quickly but gently folded in the fluffy, slightly thickened egg mix, then folded in the almonds just until blended through. Glad I had my pan ready… and how luxurious the batter looked pouring in! Baked it as directed and resisted opening the oven until checking for doneness, closing it gently when I did. The cake turned out really beautiful, the taste and texture outstanding! We kept it under a cake cover in a cool room for a few days, still moist and yummy. Which of the details made the difference? I agree with a previous poster that it doesn’t need frosting. However, the flavored whipped cream that you and others have suggested sounds very inviting. Next time: tangerines for sure!
The Hedonist
August 20, 2013 at 10:43 amNot sure if you saw, but I posted about this. Didn’t turn out so well, but I think it was me and not the recipe.
Sue
August 20, 2013 at 2:45 pmI just saw this and went to your page to check. The problem was that when I say “almond meal or flour” that meant almond meal or almond flour, not regular flour. I just updated the recipe to be extra clear. I do hope you try it again, a lot of stores are carrying almond flour these days, and you did everything perfectly except for the flour part!
Virginia Santoro
July 31, 2013 at 9:49 amRecommend against buttering pan – burned for me. Using light spray such as Pam or other works better. Also, I added 1 cap each of vanila and orange flower water. Delish!
cambric cotton, pins and needles
June 3, 2013 at 5:05 amMy daughters have just sent out invitations for an afternoon tea party, we will have two guests who are gluten intolerant, this will be perfect. Thanyou
RC
May 1, 2013 at 3:44 amNot to be unhealthy but can use regular old flour instead of almond meal to make this?
Sue
August 20, 2013 at 2:43 pmNo, it really won’t work with regular flour, as far as I know, sorry!
Sarah Elizabeth
April 24, 2013 at 2:11 pmDo you think this could be made into teacake-like cupcakes? If so how do you think I would have to adjust the temperature and bake times? Thank you!
petnut
April 15, 2013 at 4:07 pmThis cake looks wonderful! Any idea how many carbs would be in a 1/8 cake slice of it?
Janet Wise
April 8, 2013 at 12:30 amThis comment has been removed by the author.
Janet Wise
April 8, 2013 at 12:23 amOh this is stunning. Cannot wait to try it. Know what might float my boat would be a drizzle of dark chocolate. I like one of your reader’s suggestion for coconut sugar, too. You have a big winner here I think.
Christina Conte
April 7, 2013 at 4:13 pmI’m going to try this for my GF friends! Looks wonderful!
Deborah
March 5, 2013 at 11:08 amThis cake looks so incredible. I can’t wait to make it! Thanks for sharing.
Tara
February 18, 2013 at 4:47 pmWe have included this gorgeous cake in our Mouth Watering Mondays. Cheers, Tara
Anonymous
February 15, 2013 at 5:45 amI must make this cake, it looks scrumptious. Thanks for posting. Love Ya.
hermes bag outlet
December 28, 2012 at 7:15 amwow. it’s really a good contribution to us guys not good at cakes, you know i did some cakes before but the taste it’s not good, then i quit, so if you have interesting, you can load to down jackets
visit my new make up, give me your advice, Thanks!
Unknown
December 27, 2012 at 6:32 pmFabulous cake for Christmas or anytime, recipe worked perfectly, thank-you! Very moist and perfectly sweet. I served slices in a pool of raspberry sauce, a dollop of whipped coconut cream and sprinkled with pomegranate seeds for garnish. Beautiful! Also delicious for breakfast leftover and high in protein, but I would probably reduce the sugar if making primarily as a breakfast cake.
Just in case anyone was wondering, here is the calorie count for one slice, based on the cake serving 8 slices.
Per serving:
Calories 382
Fat 23
Protein 12
Sugar 31
Ir/rational Blatherer
December 10, 2012 at 1:39 pmAs I’m sitting here eating this cake for breakfast, I wanted to leave a comment.
I made this cake yesterday following the recipe to a T and I must say… it does not disappoint!
So far my luck with gluten-free desserts hasn’t been the best, so I’m always a bit leery. However, given my love for citrus themed desserts, I had to try this.
(I also made fresh whipped cream to go with the cake, fearing that the recipe would come out dry like every other recipe I’ve tried. Totally didn’t need it… it was a nice accompaniment, but not necessary. This cake is so moist and flavorful, it stands up perfectly on its own.)
Brava and thank you for sharing!
Anonymous
December 10, 2012 at 3:32 amThis looks delish; but I’ve never had luck baking with almond meal. In fact, I had to throw out my last 3 baking projects that involved almond meal (2 batches of cookies and a batch of muffins). Any substitutions that you can think of? Would cornmeal work?
Anonymous
February 15, 2013 at 5:52 amI make my own almond meal with the coffee grinder but it is so time consuming. You can control how mealy to make the ground almonds. I have good luck using freshly ground almonds. Wishing you well, throwing away almond meal can be costly.
foamy about the mouthy region
November 27, 2012 at 6:08 amalso the second time making this in the past 5 days… thanksgiving, and right now.
making with cuties mandarins, and came back in to check the temp….
and remember I guessed since I dint see it.
350 is what I cooked at.
yum.
M-
Susan F.
November 18, 2012 at 10:10 pmSue, I’ve made this cake twice in the last 10 days and it’s fantastic! I made it with coconut sugar and threw in unsweetened coconut slices. Now I can claim it as a health food! hahahah I’m going to take your suggestion and make it with meyer lemons next. Thanks for all the great recipes!
Sue/the view from great island
November 22, 2012 at 2:55 amI’m so happy to hear that, Sue…now I’ve added ruby red grapefruit to my list of variations! I have never heard of coconut sugar, I’m going to have to investigate…
Becca
November 18, 2012 at 7:43 amThis cake looks so unique and amazing. I’m curious though…In your ingredient list you call for baking powder, but in the instructions you refer to adding baking soda. Can you clarify? I’d love to make this recipe soon!
Thanks!
Sue/the view from great island
November 22, 2012 at 2:57 amArrrrgggh! So sorry, I just fixed it, and thanks for noticing Becca!
belleau kitchen
November 13, 2012 at 8:41 pmthis is my favourite all time cake… I make it with whole oranges and cinnamon and my recipe boils them for 2 hours!, skin and all and then puree… it makes the house smell of Christmas!
Sue/the view from great island
November 22, 2012 at 3:00 amI’ve heard of that, boiling for 2 hours, but I wonder why, I didn’t taste any bitterness after the 30 minute boiling? Citrus really is the unsung hero of the holidays, the smell of this one every step of the way was intoxicating.
Dana @ Simply Romanesco
November 14, 2012 at 4:21 amHi Sue! This cake looks absolutely gorgeous and oh so delicious! And stunning pictures, too 🙂
Sue/the view from great island
November 22, 2012 at 2:58 amThanks Dana, it was very unusual and I’m looking forward to making it again.
Laura Dembowski
November 13, 2012 at 8:34 pmThis is just what I have been looking for. I am allergic to chocolate but always looking for the dense, moist texture that comes from flourless chocolate cake. I also love tangerines. I’m so excited to make this 🙂
Sue/the view from great island
November 22, 2012 at 3:01 amI’m glad, Laura, and I love tangerines, too. There is something about their flavor that sets them apart from other citrus.
Tricia @ saving room for dessert
November 13, 2012 at 4:44 pmVery nice Sue. I love a citrus cake – so fresh and beautiful.
Sue/the view from great island
November 22, 2012 at 3:04 amI’m so glad it’s citrus season again, I’m just as passionate about it as some people are about tomato season!
The Café Sucré Farine
November 13, 2012 at 8:36 amWhy is it that almost every time I click on your site, my mouth starts to water? Oh my, this looks so moist and delicious! I love tangerines and clementines and can’t seem to get enough when they’re in season ……………. and you just reminded me that the season has arrived!
Sue/the view from great island
November 22, 2012 at 3:05 amI know, doesn’t it always seem odd that citrus season is in winter?
Donna Dang
November 13, 2012 at 5:38 amVery tastefully and beautiful! I’ve always wanted to try baking flourless cake. I’ll add this to my baking list to bake. Have you tried olive oil cake?
Donna D.
http://www.dangthatsdelicious.com
Sue/the view from great island
November 22, 2012 at 3:06 amNo, for some reason, I haven’t tried an olive oil cake, and I’ve noticed some great sounding recipes. That’s next on my list. Thanks for visiting, Donna.
Mary
November 13, 2012 at 1:03 pmThis looks amazing, Sue. I’ve never heard of pureeing the whole fruit before. I need to try something like this asap! I’m fascinated by the idea.
P.S. It always makes me grin when my “year ago today” post pairs with my post for the day!
Sue/the view from great island
November 22, 2012 at 3:03 amEven though it’s a pain to search back through the blog and do it, I just love the surprise of what pops up for that one year ago day. It really reinforces the seasonal rhythms.
Amy
November 13, 2012 at 3:31 amThis is beautiful! I love how you use the whole tangerine — I’ve recently discovered the wonder of using a whole citrus in a recipe, it really changes everything. Bookmarking this one.
Sue/the view from great island
November 22, 2012 at 3:08 amI know, now all I can think of is, what else can I do this with?
Anonymous
November 13, 2012 at 1:34 amYou boil and puree with the skins ON?
Sue/the view from great island
November 22, 2012 at 3:08 amYes, and the boiling reduces any bitterness in the skin. The use of the whole fruit results in a fantastic burst of flavor!
Valentina
November 13, 2012 at 12:18 amI agree with Shannon! The photo makes me feel I can taste this and it tastes delicious!
Sue/the view from great island
November 22, 2012 at 3:10 amThe light sprites were with me that day, and at least you can see the beautiful color and texture…but you have to taste for yourself to fully appreciate it!
Siobhan
November 12, 2012 at 10:14 pmthey both look wonderful! Two years of hits : )
Sue/the view from great island
November 22, 2012 at 3:08 amThanks Siobhan!
shannon weber
November 12, 2012 at 9:05 pmsometimes i can actually taste things when i see photos of them; this is one of those times. Tangerines are my favorite; i use them in almost any recipe i can which calls for oranges. This cake looks so perfect for a winter day with some coffee. beautiful recipe, Sue.
Sue/the view from great island
November 22, 2012 at 3:11 amI’m the same way with tangerines. And I know what you mean about photos, I almost always search visually for a recipe.
Averie @ Averie Cooks
November 12, 2012 at 7:31 pmSue this looks so good! I love that it’s a ‘simple’ cake, not overly fussy, like you said, for those times you need to bring something or want to make a little something but not go crazy in the process. I bet the tangerine flavor is just POPPING through, too. Mmmm, so good! Pinning!
Sue/the view from great island
November 22, 2012 at 3:12 amThanks Averie, and come to think of it, it is a great gift cake. It’s moist enough to stay fresh for a few days, too.
hostess of the humble bungalow
November 12, 2012 at 7:10 pmThis one looks like a keeper!
Sue/the view from great island
November 22, 2012 at 3:13 amHope you try it, hostess!
Mary
November 12, 2012 at 6:56 pmWhat a glorious looking cake, Sue. I’ll wager this is delicious. I’ve never used tangerines in my cooking and I am curious as to the flavors you’ve created here. Have a great day. Blessings…Mary
Sue/the view from great island
November 22, 2012 at 3:15 amI’s odd, but the tangerine flavor is so different from regular orange, hope you try it!
Karen Robbins
November 12, 2012 at 4:53 pmAmazing!
Cathy
November 12, 2012 at 4:51 pmthis is so beautiful Sue- Can’t wait to try it!