Tangerine Almond Cake - cooking recipe

Ingredients

14 oz tangerines, unpeeled
6 None eggs
1 1/4 cups granulated sugar
2 cups ground almonds
1 1/4 tsp baking powder
None None Powdered sugar, to dust
None None Whipped cream, to serve

Preparation

Place tangerines in a large saucepan and cover with water. Bring to a boil on high heat. Reduce heat to very low and simmer for 2 hours. Drain. When cool enough to handle, cut in half and remove any seeds. Transfer to a food processor, with skin on, and process until well pureed.
Preheat the oven to 400\u00b0F. Lightly grease a 9-inch springform pan and line bottom with parchment paper. Lightly grease the paper.
Beat eggs and sugar in a large bowl with an electric mixer until pale and thick. Fold in almonds and baking powder. Stir in the tangerine puree. Pour into prepared pan.
Bake for 45-50 mins, until the cake starts to pull away from sides of pan and a toothpick inserted into center comes out clean and dry. Cool in pan on a wire rack. Remove from pan. Dust with powdered sugar. Serve chilled or at room temperature with whipped cream.