Leia em PORTUGUÊS
- reduce the sugar a little
- repeat the blanching process a couple more times.
Yesterday, I tried to do this again, this time with tangerines (or mandarins, or clementines... I still have to research on the different types), and it just didn't come out as expected. I blanched them 3 times and then added them to the sugar syrup, but they just didn't dry out, they became a sticky mess :o( Nevertheless, my husband tried it and thought it was quite tasty and suggested a tangerine cake to use it. Ok, I used the candied peel in the batter and thinly chopped them for the frosting. I have to say that this cake came out so good! It filled the house with tangerine smell and the taste was just amazing!! I don't think it would be different if using successfully made orange or tangerine peel ;o)
1 cup all purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
a pinch of salt
1/4 cup vegetable oil (I used grapeseed oil)
90 g plain yogurt
1/3 cup tangerine juice
1/4 cup candied tangerine peel
For the icing:
2/3 cup icing sugar
a few tsp tangerine juice (strained)
1 or 2 tbsp candied tangerine peel, finely chopped
- Preheat the oven at 190°C (375°F)
- Mix egg, oil,yogurt, juice and candied peel in a blender until the candied peel has been cut into tiny pieces. Set aside.
- In a bowl, whisk together flour, sugar, baking powder and salt.
- Add the mixture from the blender and whisk until well incorporated.
- Transfer to a small, greased and dusted baking pan.
- Bake at 190°C (375°F) for around 35 minutes or until golden brown. Test for readiness inserting a toothpick or a skewer, if it comes out clean, it's ready.
- While the cake is baking, prepare the frosting.
- Put the sugar in a small bowl and slowly add tangerine juice, mixing until a paste forms. Add the tangerine peel, very finely chopped.
- When the cake is ready, turn it over a cooling rack and spread the icing while it is still hot.