WHOLE TANGERINE CAKE RECIPE RECIPES

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TANGERINE DREAM CAKE | JAMIE OLIVER RECIPES



Tangerine dream cake | Jamie Oliver recipes image

A pleasure to make, this cake is joyous served with a cup of tea – make sure you pack your flask. Any leftovers crumbled over ice cream will also be a treat. I like to make the whole thing on the day, but you can absolutely make the sponge ahead and simply store it in an airtight container overnight.

Yield 16

Number Of Ingredients 9

250 g soft unsalted butter
250 g runny honey
250 g self-raising flour
200 g ground almonds
1 tablespoon vanilla bean paste
6 large free-range eggs
4 tangerines
100 g icing sugar
natural yoghurt to serve (optional)

Steps:

  • This works great as a stand-alone recipe, but also as a component in Jamie’s Picnic Love from Together – see the full collection of menus here. ON THE DAY Preheat the oven to 180°C/350°F/gas 4 and generously grease a 2-litre non-stick bundt tin with butter. Place the remaining butter in a food processor with the honey, flour, almonds, vanilla paste and a pinch of sea salt. Crack in the eggs, finely grate in the tangerine zest (reserving some for garnish) and blitz until smooth. Pour the mixture into the bundt tin, scraping it out of the processor with a spatula, then jiggle the tin to level it out. Bake for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave for a few minutes, then turn out on to a wire rack and leave to cool completely. Sift the icing sugar into a bowl, then squeeze and stir in enough tangerine juice to make a thick drizzle. Pour or spoon over the cool cake, easing some drips down the sides in an arty way, then sprinkle over the reserved zest. Peel the remaining tangerines and slice into rounds, to serve on the side. A spoonful of yoghurt also pairs with it very nicely, if you like.

Nutrition Facts : Calories 348 calories, FatContent 22.3 g fat, SaturatedFatContent 9.3 g saturated fat, ProteinContent 6.9 g protein, CarbohydrateContent 32.1 g carbohydrate, SugarContent 20.1 g sugar, SodiumContent 0.4 g salt, FiberContent 0.6 g fibre

STRAWBERRY MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Strawberry Muffins Recipe: How to Make It - Taste of Home image

This strawberry muffin recipe is sweet and flavorful because the muffins are made with lots of strawberry jam. They have a feathery texture and are very good when served either hot or cold. My young brother was especially fond of these muffins. —Marion Kirst, Troy, Michigan

Provided by Taste of Home

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 1-1/2 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs, room temperature
1/2 cup canola oil
1/2 cup buttermilk
1/2 cup strawberry jam

Steps:

  • Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking soda, cinnamon, nutmeg and salt. In another bowl, whisk eggs, oil and buttermilk until blended. Add to flour mixture; stir just until moistened. Gently fold in jam. , Fill well-greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center of a muffin comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 181 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 150mg sodium, CarbohydrateContent 28g carbohydrate (17g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

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