Tangerine Drizzle Cake

Tangerine Drizzle Cake

from errenskitchen.com
40 min

A wonderful, moist citrus cake that looks simple but has an amazing combination of zingy flavors.

Ingredients

  • ½ cup softened butter
  • 2 large eggs
  • 1½ cups All-Purpose Flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 2 tablespoons tangerine zest (finely grated)
  • ⅓ cup tangerine juice (fresh from the fruit)
  • ½ cup sour cream
  • ⅓ tsp salt ((if you use unsalted butter))
  • 4 tablespoons tangerine juice (fresh from the fruit)
  • ½ cup granulated sugar

Directions

  1. 1

    Preheat the oven to 350ºF/180ºC

  2. 2

    Prepare a loaf pan by greasing it with butter.

  3. 3

    in a large mixing bowl, beat together the eggs, flour, sugar, butter, baking powder, zest, sour cream, and juice until smooth.

  4. 4

    Fill the pan evenly with the batter.

  5. 5

    Bake in the preheated oven for about 35-45 mins, or until golden brown and a cake tester comes out clean. (Begin testing for doneness after around 30 minutes, as all ovens vary)

  6. 6

    Leave to cool 5 minutes in the pan.

  7. 7

    While the cake is cooling in the pan, mix together the juice of three tangerines and 1/2 cup of sugar to make the drizzle.

  8. 8

    While the cake is still warm, transfer to a wire rack and prick the warm cake all over with a skewer and then pour over the drizzle – the juice will sink into the cake and the sugar will form a lovely, crisp topping.

  9. 9

    Leave to cool 5 minutes in the pan before transferring to a wire rack.