Gluten Free Tangerine Cake

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!

Gluten Free Tangerine Cake ~ image


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!


Gluten Free Tangerine Cake ~ imagery

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. This one is made with whole tangerines, peel and all! They’re 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!

This fresh tangerine cake is made without any flour or oil of any kind, and yet it’s fluffy, moist, and fabulous!

Making Gluten Free Tangerine Cake with whole tangerines ~ image

Gluten Free Tangerine Cake ~ photo

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.

Gluten Free Tangerine Cake ~ horizontal image

I bake it in a 9-inch springform or 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.

Gluten Free Tangerine Cake ~ photograph

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.

Gluten Free Tangerine Cake ~ vertical photograph

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.

Gluten Free Tangerine Cake ~ vertical imagery

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.

A slice of Gluten Free Tangerine Cake ~ image

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 ;)

Gluten Free Tangerine Cake

Category: cake, dessert

Yield: serves 10-12

Calories per serving: 262

Gluten Free Tangerine Cake

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 (completely optional)
  • confectioner's sugar for dusting

Instructions

  1. Set oven to 350F
  2. 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.
  3. 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.
  4. Set aside, or refrigerate until the next day if you want to do this ahead.
  5. 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.
  6. Pour into a buttered 9" spring form pan.
  7. 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.
  8. Cool on a rack for 10 minutes, then remove from the pan to finish cooling.
  9. Dust with confectioner's sugar. Decorate with some citrus zest if you like.
https://theviewfromgreatisland.com/minimal-monday-flourless-whole-tangerine-cake-gluten-free/

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.

 

Don’t forget to pin this sensational Gluten Free Tangerine Cake!

Flourless Whole Tangerine Cake ~ this cake is such a wonderful surprise, made with whole tangerines and almond flour in the Italian tradition. @orangecake #flourlesscake #glutenfreecake #tangerinecake #wholeorangecake #citrus #glutenfreeorangecake #almondflourcake #almondflour #lacecake #tangerines #clementines #dessert #glutenfreedessert #flourlesscake

179 Comments

  • Reply
    71 Gluten Free and Dairy Free Brunch Recipes • The Fit Cookie
    May 8, 2018 at 8:12 am

    […] Gluten Free Tangerine Cake (grain free, dairy free, contains almonds) – The View from Great Island […]

  • Reply
    Dinah Hope
    April 26, 2018 at 12:15 pm

    Whoa! 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!

    • Reply
      Sue
      April 26, 2018 at 12:21 pm

      You 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.

  • Reply
    Cee Grant
    April 8, 2018 at 11:21 am

    I 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.

    • Reply
      Sue
      April 8, 2018 at 11:39 am

      That’s an interesting idea Cee, thanks!

      • Reply
        Tanz
        April 12, 2018 at 10:13 pm

        Hi sue, I want to make ds cake for my sisters bday today. Can I half the recipe?? What would be the measurements then? Thanks

        • Reply
          Sue
          April 14, 2018 at 8:39 am

          I 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.

  • Reply
    e
    March 2, 2018 at 6:56 pm

    Our 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!

    • Reply
      Sue
      March 2, 2018 at 7:33 pm

      Love 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!

  • Reply
    Joan
    February 26, 2018 at 9:53 am

    I 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.

    • Reply
      Sue
      February 26, 2018 at 10:03 am

      I 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!

  • Reply
    Kristina
    January 22, 2018 at 6:14 pm

    Omg! 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.

  • Reply
    Kali
    January 1, 2018 at 1:06 pm

    Is it possible to make this recipe into muffins? Thank you & Happy New Year!?

    • Reply
      Sue
      January 1, 2018 at 1:45 pm

      Gosh, 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.

      • Reply
        Dorit
        January 2, 2018 at 11:49 am

        It 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!

        • Reply
          Sue
          January 2, 2018 at 12:00 pm

          The 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.

  • Reply
    karen tedesco
    January 1, 2018 at 11:52 am

    I love the simplicity of whole citrus cakes, and they’re packed with flavor. This looks simple, moist and beautiful.

  • Reply
    Janet
    December 29, 2017 at 1:32 pm

    I 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!

    • Reply
      Sue
      December 29, 2017 at 2:52 pm

      Great 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 :)

  • Reply
    Tiffany
    December 29, 2017 at 11:18 am

    Do you think there would be any issue subbing coconut sugar for white sugar?

    • Reply
      Sue
      December 29, 2017 at 12:52 pm

      No, I think that would work fine Tiffany.

  • Reply
    Laura | Tutti Dolci
    December 28, 2017 at 12:58 pm

    So pretty, this is the perfect cake for winter citrus season! :)

  • Reply
    Karen (Back Road Journal)
    December 27, 2017 at 10:34 am

    I 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. :D I’ve pinned, thank you.

    • Reply
      Sue
      December 27, 2017 at 10:53 am

      I 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!

  • Reply
    Julie
    December 27, 2017 at 9:47 am

    Such a delicious sounding cake. Will have to try it as citrus is a favorite.

  • Reply
    Traci
    December 27, 2017 at 9:40 am

    Wow Sue! Everything you make…is gold! This cake looks and sounds amazing. Thank you for sharing such beautiful recipes :)

  • Reply
    Beth
    December 27, 2017 at 9:32 am

    This 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!!

    • Reply
      Sue
      December 27, 2017 at 9:37 am

      I think thin skinned oranges would work great!

  • Reply
    serena
    December 27, 2017 at 9:25 am

    I 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!

    • Reply
      Sue
      December 27, 2017 at 9:28 am

      This 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!

  • Reply
    Deborah Mayfield
    December 27, 2017 at 8:54 am

    Love citrus, can i use cuties?

    • Reply
      Sue
      December 27, 2017 at 9:10 am

      The 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!

      • Reply
        Janet C
        January 11, 2018 at 7:20 am

        When 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.

        • Reply
          Sue
          January 11, 2018 at 8:58 am

          Hi 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 pm

            Thank you, that helps!

  • Reply
    Ben Myhre
    December 27, 2017 at 8:44 am

    This looks really tasty and I love the orange flavoring.

    • Reply
      Sue
      December 27, 2017 at 9:11 am

      Thanks Ben, I love this because the whole fruit gives the cake an astonishing orange flavor naturally :) You can’t beat the real thing.

  • Reply
    jeanne
    December 27, 2017 at 7:36 am

    have 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!!!!

    • Reply
      Sue
      December 27, 2017 at 7:42 am

      Hi 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 :)

  • Reply
    Angie@Angie's Recipes
    December 27, 2017 at 5:47 am

    Simple yet stunning, Sue. I love the natural yellow colour from the tangerine.

    • Reply
      Sue
      December 27, 2017 at 7:44 am

      I agree, the color is like pure sunshine!! Thanks Angie :)

  • Reply
    Tricia @ Saving Room for Dessert
    December 27, 2017 at 4:50 am

    What 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 :)

    • Reply
      Sue
      December 27, 2017 at 7:47 am

      The almond flour creates such a nice texture, and the tangerine gives it all the flavor and moistness ~ it’s pure magic!

  • Reply
    Jan
    December 12, 2017 at 2:16 pm

    Does this cake freeze well?
    Also, how long in advance can it be made?

    • Reply
      Sue
      December 12, 2017 at 2:44 pm

      I 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.

  • Reply
    Anne
    December 6, 2017 at 2:16 pm

    Aloha: 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

    • Reply
      Sue
      December 6, 2017 at 2:29 pm

      Great feedback, thanks Anne ~ I love oat flour, so that sounds good to me, and poppy seeds ~ definitely!

    • Reply
      Jan
      December 13, 2017 at 8:17 am

      Great….thanks!
      BTW…my cake came out a bit too bitter. Will add more sugar next time.

  • Reply
    Irene
    August 6, 2017 at 2:17 pm

    I tried it yesterday! Was sublime!

    • Reply
      Sue
      August 6, 2017 at 4:14 pm

      I’m thrilled to hear it Irene, thanks!

  • Reply
    Irene
    August 5, 2017 at 11:55 am

    Sue do I have to put the skin as well?

    • Reply
      Sue
      August 5, 2017 at 11:57 am

      Yes, the whole thing, except the seeds.

  • Reply
    Erin
    February 18, 2017 at 11:35 am

    I’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!!

    • Reply
      Karina
      February 22, 2017 at 9:33 pm

      Flaxseed 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 :)

  • Reply
    mona
    January 25, 2017 at 8:10 pm

    I 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.

    • Reply
      Sue
      January 25, 2017 at 9:10 pm

      Awww thanks Mona, you are so sweet!

  • Reply
    Nini
    December 26, 2016 at 6:57 pm

    Hi 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.

    • Reply
      Nini
      December 31, 2016 at 3:36 pm

      Hi, it’s me again… please answear !

      • Reply
        Alyssa
        January 9, 2017 at 10:57 am

        Whip the eggs and sugar together on high speed until they form peaks (3-5 mins). The eggs act as a leavener. :-)

        • Reply
          Nini
          January 11, 2017 at 1:18 am

          Alyssa, Thank you very much for your help i really appreciate.

  • Reply
    Anca
    October 31, 2016 at 1:07 pm

    I’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.

  • Reply
    Joan
    April 16, 2016 at 1:48 pm

    I 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

    • Reply
      Sue
      April 16, 2016 at 1:59 pm

      How fun — that bag went a long way! I’m eager to hear how the cake made with the regular flour turned out~

      • Reply
        joan
        April 19, 2016 at 2:59 pm

        It 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

        • Reply
          Sue
          April 19, 2016 at 5:58 pm

          Hmmm, that’s interesting, I wonder if your tangerines were less juicy than mine? I’m intrigued by the idea of toasting it!

  • Reply
    Marlene
    April 13, 2016 at 2:51 pm

    I 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!

    • Reply
      Sue
      April 13, 2016 at 3:07 pm

      You’re so welcome! I’m glad we could please Mr Fussy ;)

  • Reply
    Kate
    March 14, 2016 at 1:05 pm

    Thank you for the recipe!! Has anyone tried to substitute sugar all-together with applesauce?

  • Reply
    Beisan
    March 3, 2016 at 3:09 am

    I 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!

  • Reply
    Sarah T
    February 13, 2016 at 12:57 pm

    This 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.

    • Reply
      Sue
      February 13, 2016 at 1:02 pm

      Thanks 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 :)

    • Reply
      Sanford Press
      April 28, 2017 at 12:30 pm

      Double boiler?

      • Reply
        Sanford Press
        April 28, 2017 at 12:31 pm

        Or boil it twice? I’m confused. Help

  • Reply
    Lynne
    January 31, 2016 at 4:34 pm

    I 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.

    • Reply
      Sue
      January 31, 2016 at 4:39 pm

      Yay! <3

  • Reply
    Lisa
    January 17, 2016 at 10:42 am

    Anyone tried this with lemons? I have made the tangerine one several times and love it!

  • Reply
    joanne
    December 25, 2015 at 4:44 am

    Hi, 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!

    • Reply
      Sue
      December 26, 2015 at 7:53 am

      I’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.

  • Reply
    taffeny
    July 11, 2015 at 8:23 am

    Would limes work well for this?

    • Reply
      Sue
      July 11, 2015 at 8:54 am

      Limes would be too bitter, Taffeny, sorry!

  • Reply
    kathy
    April 14, 2015 at 6:35 am

    hi do you boil the tangerines skins and all? or do you remove the skins of the tangerines first then boil just the flesh?

    • Reply
      kathy
      April 14, 2015 at 6:36 am

      can I also use just regular unbleached white flour for this receipe?

    • Reply
      Sue
      April 14, 2015 at 6:59 am

      The 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!

  • Reply
    Tangerine Cake with Dark Chocolate Ganache | Chocolate, Salt & Olive Oil
    March 31, 2015 at 1:37 pm

    […] adapted from The View from Great Island […]

  • Reply
    Ruwani
    March 21, 2015 at 9:21 am

    Just made this for my friend’s 50th Birthday Party. Came out looking great, can’t wait to taste it.

    • Reply
      Ruwani
      March 22, 2015 at 6:28 pm

      UPDATE: 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.

      • Reply
        Sue
        March 22, 2015 at 7:19 pm

        Thanks for the update Ruwani!

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