Tangerine Walnut Cake Recipe
This tangerine walnut cake combines the sweetness and crunchiness of walnuts to make a perfect cake for your morning tea. The cake is moist and tasty too. Tangerines are healthy to eat and can be incorporated in many recipes. Use Walnuts or any other nuts that you like for this recipe.
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Servings: 4 people
Calories: 304kcal
Equipment
- 1 cake pan
Ingredients
- 2½ cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp salt
- 1 cup Walnuts coarsely chopped
- ½ cup milk
- 2 eggs room temperature
- ½ cup butter/margarine
- ¾ cup sugar
- 1½ tbsp Tangerine zest
- 2 tbsp Tangerine juice
- ½ tsp Vanilla extract
Instructions
Step 1
- Preheat the oven to 180℃ ; grease and flour (lightly) cake pan.
Step 2
- In a mixing bowl, add the butter or margarine , honey/sugar and mix until well blended; add the eggs and whisk well until fluffy; add the tangerine zest, vanilla extract and tangerine juice and mix
Step 3
- In another bowl, mix together the flour, baking powder, soda and stir to mix well then add to the egg mixture alternating with milk as you stir with a spatula or wooden spoon.
- Add the walnuts into the batter and gently fold them until they blend with the batter
Step 4
- Pour into the prepared cake tin and bake for 40 minutes or until test for doneness is positive.
- Remove from the oven and let it cool for 5 minutes in the cake tin.
Glazing (optional step)
- To glaze the cake, combine 4 tablespoons of tangerine juice freshly squeezed with 2 tablespoons of sugar or honey in a saucepan.
- Cook on low heat as you stir until the sugar is dissolved. Then poke the hot cake with a tooth pick on several places and pour the glaze over.
- Remove from pan and put on a cooling rack to cool for another 5 minutes before slicing.
Notes
- Use fresh tangerines for fresh flavors of this cake. In order to make good use of the tangerines, zest them before juicing.
- To make a tangerine syrup for glazing the cake, boil tangerine juice with sugar until it reduces to a thick consistency. Brush the syrup over the cake after baking. This will add extra moisture and flavor. You can also prepare a tangerine glaze by mixing powdered sugar with tangerine juice and some tangerine zest.
- If using raw walnuts, toast them first before adding to the batter to enhance their their flavor and crunchiness. To do this, spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 8-10 minutes, tossing occasionally.
- Fold in the walnuts into the batter evenly and gently to avoid overmixing.
Nutrition
Calories: 304kcal
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