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Tangerine sponge cake with almond crust

Cake shop120 minutes4-6 people250 calories
1/52/53/54/55/5 (5 votes)
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By Ascen Jimenez

tangerine-cake-with-almond-crust

The mandarin season begins and we begin to take advantage of them in the kitchen. Today with this tangerine sponge cake with almond crust, a piece of pastry soft, fluffy and with a flavor ... mmmmm ... that hooks.

On the surface it has a kind of almond glaze that we will put before baking. So we get the top part to have a texture and flavor different.

I leave you the links to other very interesting ideas so that you enjoy this fruit and, of course, your Thermomix: Mandarin sorbet y tangerine jam.

Tangerine sponge cake with almond crust

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Fluffy tangerine sponge cake with an almond crust on the surface, with a pleasant flavor and a double texture. A delight that everyone likes.

  • Ascen Jimenez
  • Kitchen: Spanish
  • Recipe type: confectionery
  • Calories: 250
  • Rations: 4-6
  • Cooking time:
  • Total time:

Ingredients

For the cake batter:

  • 1 untreated mandarin
  • 150 g brown sugar
  • 4 eggs
  • 200 g of sunflower oil
  • 220 g of pastry flour
  • 1 envelope of Royal type yeast

For the almond crust:

  • 60 g of raw peeled almonds
  • 40 g brown sugar
  • The white of 1 egg
  • The juice of 1/2 mandarin

Preparation

  1. We put the tangerine with skin and quartered (if it has seeds it is important that we remove them, as well as the green stalk), the sugar and the eggs in the glass. We program 3 minutes, 37º, speed 5. Time's up, we re-program 3 minutes, speed 5, but this time without temperature.

  2. We add the oil and program 15 seconds, speed 5.

  3. Add the flour and yeast and program 8 seconds, speed 6.

  4. And we already have the cake dough ready. We put it in a removable mold of about 23 centimeters in diameter and put it in the refrigerator where it will be at least 1 hour.

  5. After that time we preheat the oven at 180º.

  6. In the clean and dry glass we put the blocks and the sugar. We program 6 seconds, speed 7. Then add the egg white and the juice of 1/2 tangerine and program 15 seconds, speed 4. We spread this mixture on the surface of the cake with the help of the spatula. It is a thick mixture but with care it can be spread (do not worry if it is not uniform, nothing happens)

  7. We bake the cake at 180º for 45 minutes approx.

  8. We unmold when it is warm.

Equivalences with TM21

Thermomix equivalences

More information - Mandarin sorbet, Tangerine jam, Mandarin orange cake for children


Discover other recipes of: Recipes for Kids, Cake shop

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  1.   Maryge said
    ago 9 years

    I love Thermo RecetasI hope it continues like this always.
    I wanted to ask why it is necessary that it is 1 hour of rest in the refrigerator?
    Thank you.

    Reply to Marygé
    1.    Ascen Jimenez said
      ago 9 years

      Hello Marygé,
      Leaving it in the fridge for 1 hour, the dough acquires another texture and then rises much better in the oven. Do the test. You will see how good it looks.
      Thank you very much for your comment. We love that you like our proposals.
      A abrazo.

      Reply to Ascen Jiménez
  2.   nerea said
    ago 9 years

    Could you tell me how many calories it has per serving? Thank you

    Reply to nerea
    1.    Ascen Jimenez said
      ago 9 years

      Hi, Nerea,
      I have already specified it in the recipe, I had forgotten to give you that information! I hope you like it.
      A hug

      Reply to Ascen Jiménez
  3.   Yocastua said
    ago 9 years

    Hi, I don't usually make a lot of pastries and the one I do is the least sweet, but I like your blog. I usually use pasteurized egg white. Could you tell me how much weight is the white of an egg?

    Reply to Yocastúa
    1.    Ascen Jimenez said
      ago 9 years

      Hello Yocastúa,
      And don't you put yolks? I know that 50 g of pasteurized egg (white + yolk) is equivalent to 1 egg, but I don't know how it will turn out if you just put the whites ... You'll tell us.
      A hug

      Reply to Ascen Jiménez
    2.    Ascen Jimenez said
      ago 9 years

      Hello Yocastúa,
      For this type of recipes, I have ever used pasteurized egg, but the complete one, not just whites. In my case I put 50 g per egg. But I don't know how it will look if you put only pasteurized white, presiding over the yolks.
      If you dare to try, you will tell us how are you, okay?
      Thanks for your comment. We love that you like what we do.
      A hug!

      Reply to Ascen Jiménez
  4.   anayblanca said
    ago 9 years

    We must take advantage of the mandarin season that gives a different touch to our cakes.
    regards
    White of GAME OF FLAVORS

    Reply to anayblanca
  5.   Nuria-52 said
    ago 8 years

    today I made this cake, it came out… .. (it's not throwing flowers on me)… .just like yours, delicious, fluffy, come on, I had my friends for a snack, and it disappeared… .ah, and it's so easy… thanks for your recipes, really thanks.

    Reply to Núria-52
    1.    Ascen Jimenez said
      ago 8 years

      LOL!!! Thank you Núria! That is what it is about, that everything looks great for you. It is a pleasure to be able to help you out in the kitchen. Comments like yours are our reward and make our day.
      A kiss!!

      Reply to Ascen Jiménez
  6.   Rafael Meloja placeholder image said
    ago 7 years

    Hello Friend. I have made this cake twice. The first time I took it to work, and my colleagues ate it up. Tomorrow I take it again. I'm sure it lasts less than the first time. It is terrific. And easy to do. Thanks from my heart.

    Reply to Rafael Meloja
    1.    Ascen Jimenez said
      ago 7 years

      How happy these messages make me! And how lucky are your colleagues 😉 I'm glad you like the recipe, it's also one of my favorites.
      A hug!

      Reply to Ascen Jiménez
  7.   Carmen said
    ago 7 years

    Hello. I wanted to know what you mean by an untreated tangerine?

    Reply to Carmen
    1.    Ascen Jimenez said
      ago 7 years

      Hi carmen,
      What is not treated refers to making it a tangerine as natural as possible. If it is from organic farming, then better. And, if it cannot be, remember to wash it well before using it because we will also use your skin 😉
      I hope you like this cake. It is one of my favorites.
      A hug!

      Reply to Ascen Jiménez