Fresh Tangerine cake (Serves 8-10)

Usually when you think about cakes, the first thing that comes to your mind would be a vanilla cake, chocolate cake or a strawberry cake. To make something different we have tried the recipe for an orange cake. The thought of an orange cake itself brings a feeling of freshness and tanginess to our mouth. So here goes the recipe for Fresh Tangerine Cake. The recipe is that of Paula Dean, however, we have made some modifications in the recipe and to our surprise the cake did come out good.

Recipe for the cake (makes 2 cakes) 

All-purpose flour 2 ½  cups
Sugar 1 ¾ cups
Baking powder 1 tsp
Baking soda 1 ½ tsp
Salt ½ tsp
Eggs (beaten) 3 large
Vegetable oil ¾ cup
Unsalted butter 2 oz or ½ a stick
Sour cream 1 (8 oz tub)
Freshly squeezed tangerine juice 1 cup
Tangerine zest 1 TBSP

Preparation

Preheat the oven to 350 degrees F. Spray 2 (9-inch) circular cake pans with vegetable oil cooking spray. (We used parchment paper to prevent sticking of the cake to the pan). Add the flour, sugar, baking powder, baking soda and salt into a large bowl and mix everything using a spatula. Add the beaten eggs, vegetable oil, butter, sour cream, tangerine juice and zest. Mix everything well together. We did it by hand but you can use a mixer if you have one. Pour the batter evenly into both the pans. Bake for 35 minutes. Check whether the cake is cooked well using a wooden toothpick. Remove the cake the oven and let it cool completely. When cooled, the cake is ready for the icing.

Tangerine Icing for both the cakes

Butter, ¾ stick, room temperature
Cream cheese, 1 (8-ounce) package room temperature
Confectioners’ sugar  3 ¾ cups or use the 1 lb packet of confectioners’ sugar
Tangerine juice 3 ½ tablespoons
Tangerine, zested ½ tsp

Mix the butter, cream cheese and sugar together in a large bowl. Add in the tangerine juice and zest and combine everything until you get the consistency of icing.

Directions for icing the cake

Make sure that the surface and the edges of the cake are smooth without any irregularities. Pour the icing onto the top of the cake and slowly spread it to get an even, smooth layer over the top and then slap some icing on to the side of the cake and move the spatula around the side of the cake until you get an even layer of icing. Decorate the cake using orange slices and orange zest. Keep the cake chilled until it is ready to be eaten. Enjoy!!!!

Note: We used two cake pans (8 inch wide and 1.5 inch deep)