This cake is based on Nigella Lawson’s ‘Clementine Cake’ which uses long-simmered clementines, skin-and-all, as the main ingredient of a very moist cake. Here I am using honey tangerines (which are basically a cross between a tangerine and sweet orange), adding cocoa powder, and changing the amounts of sugar and ground almonds.
The cake looks innocuous enough, if you are expecting a chocolate cake. However, if you enjoy the combination of orange and chocolate, you will be more than pleasantly surprised — bittersweet orange flavours hit immediately. The candied tangerine slice on the top is the only hint at what’s to come.
For the cake:
3 honey tangerines, scrubbed
1 tsp baking powder
1/2 tsp baking soda
200 g finely ground almonds
300 g sugar
40 g cocoa powder
Place the tangerines in a pot of water, bring to boil, and simmer until soft, about 45 minutes. Remove tangerines, and when cool enough to handle, cut them open and remove seeds. Place tangerines in blender or food processor and puree.
Preheat the oven to 350°F. I made individual cakes by placing 3″ ringmolds on a silicone pad, and lining the ringmolds with parchment paper. The parchment paper was about 4″ high which allows for expansion of the cakes.
Mix the tangerine puree with all the other ingredients, making sure there are no lumps. Fill the parchment-lined ringmolds halfway and bake for about 30 minutes until a toothpick comes out cleanly from the centre of the cakes.
If you make one large cake the baking time will increase accordingly.
On top of the cake is some candied tangerine slices which are thin slices laid out on a silicone pad, sprinkled with icing sugar and baked on very low heat. I was in a rush and cooked them at 300°F for about 20 minutes, turning over halfway. Not ideal. Better to go low and slow, but the results were okay.
The kiwi sauce is simply half a cup of sugar and half a cup of water made into a syrup. Cool the syrup. Add the scooped out flesh of 3 ripe kiwis and use your stick blender to finely puree. Cooling the syrup first will result in a greener sauce.