Tangerine and almond cake
Moist, zesty tangerine almond cake with a delicate lemon syrup, perfect for a refreshing dessert or teatime treat.
Updated : 08 October, 2025
Easy
About 20 min.
Ingredients
2
Tangerine
4
Eggs
1
Lemon zest
160 grams
Sugar
100 milliliters
Olive oil
175 grams
Almond flour
2 teaspoon
Baking powder
For the syrup
15 grams
Sugar
1
Lemon juice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Simmer whole tangerines until tender, then cool, halve, and remove the pips. Blend the tangerines, including the peel, into a smooth paste.
Step 2
Preheat the oven to 180C. Grease and line a 20cm/8in springform cake tin. Whisk eggs, lemon zest, and sugar until light, then beat in olive oil. Stir in the tangerine paste, fold in almond flour and baking powder, and transfer the mixture to the tin. Bake for 50 minutes until golden-brown, springy to the touch, and slightly pulled away from the sides. Cool the cake in the tin on a wire rack.
Step 3
Prepare a simple syrup by warming sugar and lemon juice until dissolved. Poke holes across the cake and drizzle with the syrup. Allow to cool completely, then turn out onto a serving plate, dust with icing sugar, and serve with whipped cream and fresh orange segments.