An easy, festive dessert to celebrate the return of California citrus season. Swap in your favorite fruit — mandarins, blood oranges or grapefruits would all work well — and whatever marmalade you fancy. Bonus points if you find some local olio nuovo, the first extra virgin olive oil from the Fall 2021 crop (…Market Hall Foods usually carries a few brands).
- 3 tangerines, about 3 ounces each
- 2 large eggs
- Zest of 1 lemon
- 1 cup superfine sugar
- ⅔ cup olive oil, plus more for greasing the pan
- 1 cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Powdered sugar
- Whipped cream
- 5 ounces orange marmalade
- ½ ounce superfine sugar
- Juice of 1 lemon
- Preheat the oven to 350F.
- Wash one of the tangerines well, place it whole in a saucepan, and cover with water. Bring to the boil and simmer gently for 20–30 minutes until tender.
- Drain and allow to cool, then cut the tangerine in half and discard the seeds. Puree it whole in a blender or food processor until smooth. Peel the other two tangerines, and slice them thinly crosswise, removing all the seeds. Set these aside as garnish.
- Grease an 8-inch cake pan with olive oil.
- Whisk together the eggs, lemon zest and superfine sugar in a bowl. Add the olive oil and beat until light and well combined, then stir in the tangerine paste.
- In a separate bowl, whisk together the almond flour, baking powder, and salt. Fold the flour mixture into the egg mixture and fold in gently.
- Spoon the cake batter into the baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove it from the pan and leave it to cool in the tin on a wire rack.
- Meanwhile, to make the syrup, combine the marmalade, sugar and lemon juice in a small pan over a low heat until the sugar has dissolved.
- Place the cake on a serving plate, dust with powdered sugar, and serve with the marmalade syrup, whipped cream and reserved tangerine segments.
This recipe will appear in my forthcoming What’s for Dinner: Plant-rich feasts for any occasion, available for pre-order now. The book is the first volume in an eco-cooking series, meeting the dinner challenge with a set of full-bodied, vegan and vegetarian entrées, plus plant-based starters, sides and desserts, meant to anchor celebratory meals.