Pistachio and Tangerine Cake
Recipe Overview
Overview
This Pistachio and Tangerine Cake is a delightful twist on traditional cakes, showcasing the bright flavors of tangerines. The recipe is refreshingly simple, allowing you to whip it up in just a few minutes on the stovetop. The use of whole tangerines, including the zest and skin, infuses the cake with a vibrant citrus flavor that is both sweet and slightly tangy.
The addition of pistachios not only adds a lovely crunch but also complements the tangerine’s flavor beautifully. A pinch of black pepper is an unexpected yet brilliant touch, enhancing the sweetness while adding a subtle warmth. This cake is perfect for casual gatherings or as a sweet treat to enjoy any time of the year.
One of the most appealing aspects of this recipe is its versatility. You can easily adapt it to your preferences, whether by adjusting the sweetness or experimenting with different nuts. Plus, the stovetop method makes it accessible for those without an oven. It’s a fun and interactive way to get the whole family involved in the kitchen, making it a great activity for kids and loved ones alike.
Recipe Details
Steps & Tips
Grate the skin of four big tangerines, avoiding the white parts.
Tip: Use more tangerines if they are smaller to enhance flavor.
Beat eggs with sugar until they turn slightly white.
Tip: Mix eggs well to avoid an egg smell in the cake.
Add tangerine juice, milk, and olive oil to the egg mixture.
Add flour, baking powder, and vanilla to the mixture.
Tip: Turn off the mixer before adding flour to prevent spilling.
Stir in tangerine peels, pistachios, and a pinch of black pepper.
Tip: Add a pinch of black pepper to balance sweetness and bitterness.
Butter a non-stick pan to hold the tangerines in place.
Tip: Butter the pan even if it's non-stick to prevent tangerines from floating.
Turn on the heat to preheat the pan before adding the batter.
Tip: Use a lid to trap heat and create an oven-like environment.
Cook on medium heat for 10 minutes, then move to a larger burner.
After 10 minutes, check the sides and adjust cooking time as needed.
Tip: You can reduce the recipe by half for a smaller pan.
Tip: If you don't have a non-stick pan, you can bake the cake in the oven.
Cook for an additional 5 minutes on low heat to ensure doneness.
Tip: Check the cake's doneness by looking for bits of uncooked batter.
Add powdered sugar and cream for serving.
Tip: Add powdered sugar and cream for a more festive presentation.
Plate the cake and enjoy.
Ingredients
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using the whole tangerine, including the skin, enhances the cake's flavor.
- •Black pepper adds a unique depth to the sweetness of the tangerine.
- •Cooking the cake on the stovetop allows for a quick and easy preparation.
- •The cake can also be made in the oven for a different texture.
