Tangerine Almond Cake w/ Blueberry-Basil Sauce

Recipe printed from chiknpastry

Tangerine Almond Cake w/ Blueberry-Basil Sauce
Adapted from Seven Spoons who adapted from Nigella Lawson

You'll question this recipe at first, I know you will, and you should. First, there's no flour - eek! Second, whole tangerines go into it - double eek! But hold it together, and give this inherently gluten-free novelty a try. It's an adaptation from Nigella Lawson, mind you. If clementines are available, start there, but probably any thin-skinned citrus will do. This cake is amazingly easy and so moist and soft you'll question the doneness of it - I certainly did. The texture - different, but in a good way. But trust me; rather, trust Nigella and all the hundreds who've made this cake, including Tara at Seven Spoons.

ingredients
cake
1 lb tangerines (or clementines, nothing with too many seeds...)
9 oz whole, unshelled almonds
6 eggs
8 oz sugar
1/2 of a vanilla bean pod
1 1/2 t baking powder
pinch of salt

sauce (optional)
1 1/2 c frozen blueberries (or fresh, if in season, but with less water added)
3-4 T powdered sugar
3 basil leaves

instructions
put tangerines in large pot and cover with water (they will float like crazy, but use enough water to theoretically cover them). toss in vanilla bean (do not slice open). bring to boil, reduce heat to medium and cook whole tangerines for about 2 hours until they're extra tender (i.e., soft when you squeeze gently with tongs). remove from pot and let cool. scrape vanilla bean and set seeds aside.

preheat oven to 375 F. over a large bowl, cut tangerines and remove any seeds and sit aside; squeeze to release any excess water (which will help on the "moistness factor"). spray an 8-inch springform pan, then line with parchment paper on the bottom and sides and spray again.

in a food processor, grind almonds until a coarse, powdery substance develops. add tangerines (skin too) and grind until a smooth, thick paste forms. it will still have some pieces of almond/tangerine visible.

in a large bowl, beat eggs until blended. add sugar and vanilla bean seeds, then baking powder and salt. whisk in tangerine/almond mixture. at this point it will actually look like cake batter, but more coarse.

pour batter into parchment-lined pan and place atop baking sheet. bake for ~60-70 minutes or until toothpick comes out clean, rotating once halfway through baking. cool completely on a wire rack.

meanwhile, make blueberry-basil sauce. mix blueberries with powdered sugar and basil leaves in a small saucepan over medium heat. add about 2 T water and cook until juices form. sweeten with more sugar to taste. puree or keep clumpy but remove basil leaves. serve over cooled cake.

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