Dec 28, 2010

Tangerine Cake





Natural zest is the most flavorful and pure thing you can add to any cake. The beautiful color and the burst of fresh fruit fill your recipe with elegance and taste. You can take any simple cake and make it into something extra special. Adding the tangerines on top of this simple cake make it become something else all together.

2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1-3/4 cups sugar
1-1/2 teaspoons vanilla
2 eggs
1-1/2 cups butter milk
2 teaspoons tangerine zest
8 tangerine slices

1. Pre-heat oven to 375F. Grease and flour two 9-inch round baking pans. Set aside. In a large bowl add butter and sugar; mix well with a hand mixer. Add salt, sugar, vanilla, zest and eggs. Mix well. Carefully add flour and milk while mixing until well combined.

2. Place in oven and cook for 20-25 minutes or until a toothpick comes out clean. Cool cakes.

3. With a bread knife carefully remove any extra cake to make the tops flat. Brush off any remaining crumbs with a pastry brush. Carefully frost cake top, layer and frost remaining cake top. Decorate top with tangerine slices.

Frosting:
1 cup heavy whipping cream
1/2 teaspoon vanilla
1 tablespoon sugar

1. In a large mixing bowl add whipping cream, vanilla extract, and sugar. Stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.

Yields: 8 cake servings + 2 cups of frosting

2 fabulous comments:

Anonymous said...

I think fresh fruit cakes like these are my favorite. My husband just brought a bunch of lemon yogurts and the first thing that came to mind was "Yogurt lemon cake". Lol, Not "Yumm I can skip lunch and have a yogurt instead" Leave it to me to turn something healthy into something that will add more pounds to this body. :)

Z

Noor said...

I agree zest is such a great add on into cakes. Much better then FAKE extracts ugh. I love yogurt as well.