Tangerine-Soaked Tea Cake

Name: Tangerine-Soaked Tea Cake
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 240 milliliters buttermilk; 27 milliliters plain dry bread crumbs (recommended: Japanese Panko); 3 eggs; 375 grams sifted all-purpose flour; 1 Tbsp freshly squeezed lemon juice; 3 Tbsps tangerine or orange juice, preferably freshly squeezed; 3 tangerines or oranges, grated zest; 1 teaspoons salt; 67 grams sugar; 400 grams sugar; 124 milliliters freshly squeezed tangerine juice; 227 grams (2 sticks) unsalted butter, softened at room temperature

Tangerine-Soaked Tea Cake requires around 2 hours and 20 minutes from start to finish. For 71 cents per serving, you get a dessert that serves 10. Watching your figure? This lacto ovo vegetarian recipe has 535 calories, 7g of protein, and 21g of fat per serving. This recipe from Foodnetwork requires orange zest, salt, lemon juice, and eggs.

Instructions

Preheat the oven to 350 degrees.

Equipment you will use

Oven

Butter a 6-cup loaf pan. Line the bottom with parchment or waxed paper, pressing it in firmly.

Ingredients you will need

Butter

Equipment you will use

Loaf Pan

Pour the bread crumbs into the pan and shake to coat the sides, then tip out any extra crumbs. In a small bowl, combine the tangerine zest, tangerine juice and lemon juice. Stir and set aside. Sift together the pre-sifted flour, baking soda and salt. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until fluffy.

Ingredients you will need

Tangerine Juice

Breadcrumbs

Baking Soda

Lemon Juice

Tangerine

Butter

Cream

All Purpose Flour

Shake

Salt

Equipment you will use

Hand Mixer

Blender

Bowl

Frying Pan

Add the sugar and mix well.

Ingredients you will need

Sugar

Add eggs 1 at a time and mix well. With the mixer running at low speed, add alternating batches of dry ingredients and buttermilk until the batter is just mixed.

Ingredients you will need

Buttermilk

Egg

Equipment you will use

Blender

Add the fruit juice and zest and mix.

Ingredients you will need

Fruit Juice

Pour into the prepared pan and set on a sheet pan.

Equipment you will use

Frying Pan

Bake on the sheet pan until the cake is firm in the center and a tester inserted into the center comes out dry and clean (a few crumbs are okay), 70 to 80 minutes.

Equipment you will use

Oven

Frying Pan

When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper. Using a turkey baster or pastry brush, spread the glaze all over the top and sides of the cake and let soak in. Repeat until all of the glaze is used up, including any glaze that has dripped through onto the sheet pan.

Ingredients you will need

Glaze

Whole Turkey

Equipment you will use

Pastry Brush

Wire Rack

Baster

Knife

Frying Pan

Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (well wrapped, the cake will last up to a week).

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Serve at room temperature, in thin slices.

Glaze: In a bowl, stir the juices and sugar together until the sugar is dissolved.

Ingredients you will need

Glaze

Sugar

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1teaspoons

baking soda 240milliliters

buttermilk 27milliliters

plain dry bread crumbs (recommended: Japanese Panko)3

eggs 375grams

sifted all-purpose flour 1Tbsp

freshly squeezed lemon juice 3Tbsps

tangerine or orange juice, preferably freshly squeezed 3

tangerines or oranges, grated zest 1teaspoons

salt 67grams

sugar 400grams

sugar 124milliliters

freshly squeezed tangerine juice 227grams

(2 sticks) unsalted butter, softened at room temperature

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Taittinger Taittinger Collection by Sebastiao Salgado with a 5 out of 5 star rating seems like a good match. It costs about 320 dollars per bottle.

Taittinger Taittinger Collection by Sebastiao Salgado

Beautifully intense floral aromas, with traces of honeysuckle,generous raisins, hot, honeyed fruits and greengage plums. Fresh, unctuous and supple flavors help the wine's balance andrichness.Made from selected Chardonnay and Pinot Noir grapes grown in the finest microclimates in Champagne. Chardonnay is harvested from Grand Cru of Côte des Blancs and Pinot Noir comes from Grand Crus of Montagne de Reims and edge of Vallée de la Marne.Following harvest, grapes are pressed immediately in press houses in the vineyards. First pressing is only juice used for this wine. Blending is after primary fermentation, final cuvée completes secondary fermentation in bottle in Taittinger's cool cellars.About Sebastião SalgadoSebastião Salgado was born in 1944 in Aimorés, Brazil. Growing up in a family of eight children on his parents' farm, he became fascinated by the natural world around him, from taking walks in the forest, looking from the hilltops and listening to the trainsthat transported the local minerals. After studying economics in school, Sebastião decided to change careers and become a photographer, focusing on his love of nature. Sebastião Salgado’s photographs express human and environmental tragedies, and yethe always manages to find extraordinary beauty, thereby offering a glimmer of hope. His work focuses on the biodiversity of the planet, highlighting that which has not been transformed by human beings. The photograph chosen for Taittinger Collection is a statement of what is most universal and original: Life, simple and peaceful.