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Ingredients
- 8 pieces
375g (about 3 or 4) tangerines
1 stick cinnamon
1 star anise
3 cloves
6 large eggs (separate the egg whites from the yolk)
225 g white sugar
250 g almond flour/coconut flour (Use almond/ coconut flour instead of regular flour)
1 tsp baking powder
300 g dairy free dark chocolate 1/2 tsp salt
some mix nuts and edible flowers (garnish)
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Tangerine Cake with Vegan Chocolate Ganache
A bright, light and sweet citrus cake that infuses the air with the inviting scent of tangerines -the fruit that symbolises Chinese New Year. Spread smooth on top is a thick rich layer of melted vegan chocolate ganache for extra pleasure. For a gluten-free alternative, use almond or coconut flour instead.
- Easy
- 15 min
- 60 min
- 15 min
- 7 steps
- 10 Ingredients
- Easy
- 7 steps
- 10 Ingredients
- 15 min
- 60 min
- 15 min
Instructions
-
Boil Tangerines
- In a pot of water, add in the tangerines along with spices and bring to boil for 2 hours until soft.
- Remove the spices and the water and let them cool.
-
Combine ingredients
- Cut the tangerines in half and remove the seeds and pit. In a blender, add in all the fruit, skin and all and blend to a smooth pulp.
- In the blender, add the almonds flour, egg yolks and baking powder and blend together with the oranges.
-
Preheat oven
- Preheat the oven to gas mark 5/190oC/170°C. Butter and line a 7 or 8 inch tin with baking paper.
-
Combine batter with egg whites
- Beat the eggs whites with the sugar until it becomes stiff.
- Slowly fold the batter with the egg white mixture until all is combined.
-
Bake the cake
- Pour the cake mixture into the prepared tin and bake for an hour and 10 minutes, when a skewer will come out clean.
- Remove from the oven and leave to cool, on a rack, but in the tin.
-
Make ganache
- To make the chocolate ganache, add the chocolate in heat proof bowl and place it on a pot with some water and mix it until it melts. Remove the bowl and keep stirring until all the chocolate is melted, add in some salt
-
Glaze
- Spread ganache over cake & decorate with flowers & dried tangerine slices
Plate and Serve!
| This is a gluten free and dairy free alternative but you can swap the almond flour for 220g flour and also swap use cream cheese, lemon juice and powdered sugar for the cream cheese frosting
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Ingredients
- 8 pieces
-
375g (about 3 or 4) tangerines
-
1 stick cinnamon
-
1 star anise
-
3 cloves
-
6 large eggs (separate the egg whites from the yolk)
-
225 g white sugar
-
250 g almond flour/coconut flour (Use almond/ coconut flour instead of regular flour)
-
1 tsp baking powder
-
300 g dairy free dark chocolate 1/2 tsp salt
-
some mix nuts and edible flowers (garnish)
Nutrition
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