Brush the top of the cake with half of the rum syrup. Add tangerine juice and mix in on low speed until smooth.Īssembly – Place one cake layer on a rotating cake stand. Mix in powdered sugar on low speed 1 cup at a time until fully incorporated. Tangerine Buttercream – To make the frosting, beat butter, crème fraîche, and salt in a large mixer bowl on medium speed until smooth. Syrup – For the syrup, combine rum and tangerine juice in a small bowl, whisking to combine. Let cakes cool in pans for 15 minutes before inverting onto wire racks to cool completely. Divide batter evenly between two 8-inch round cake pans.īake – Bake cake layers for 28 to 30 minutes, until the cakes are golden, a toothpick inserted in the center comes out clean, and the edges are pulling slightly away from the pan. Reduce speed to low and add flour in 3 additions, alternating with buttermilk mixture.
Combine buttermilk and crushed pineapple in a small bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy.Īdd eggs one at a time and beat until combined.
If it’s too soft or if it curdles, beat in more sugar.įrost the cake when it is completely cool.Make Cake – Whisk together flour, baking powder, and salt in a medium bowl. If the frosting is too stiff, beat in more tangerine juice. Add the tangerine juice and grated tangerine peel and beat well. Add the powdered sugar 1/2 cup at a time, beating well after each addition. To prepare the frosting, beat the butter until light. Run a knife around the outer edges of the cakes and invert them onto a rack to cool completely. Cool the cake in the pans on a rack for 5-10 minutes. Spoon the batter evenly into the prepared pans and bake for 30-35 minutes, until the edges pull away from the sides of the pan and the top springs back when touched. In a separate bowl, beat the egg whites until stiff but not dry. Beat in the flour and tangerine juice alternately in thirds. Add the vanilla, orange extract, and grated tangerine peel and beat well. Add the egg yolks one at a time, beating well after each addition. In a large bowl, cream the butter and sugar until smooth and light.
Sift together the flour, baking powder, and salt. Lightly oil the cake pans and dust them with flour. fresh tangerine layer cake recipeġ teaspoon pure orange extract, or 1 tablespoon orange juice concentrateġ tablespoon freshly grated tangerine peelġ cup freshly squeezed tangerine juice tangerine frostingģ-4 tablespoons freshly squeezed tangerine juiceġ tablespoon freshly grated tangerine peel method I highly recommend pairing it with dark chocolate ice cream. This seemed like the perfect cake for Easter this weekend. I like to buy a flat of tangerines, using some for the cake, and keeping the rest of the cuties around for snacks. My Grandpa Elvin always requested it for his birthday. This is my family’s adaptation of the orange layer cake from The Moosewood Book of Desserts, and has become a leading favorite for birthdays. This fresh tangerine layer cake is especially vibrant, with fresh juice and zest in both the cake batter and frosting.
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