Sunday, March 19, 2006

Last night I was tight on finding something quick to bake for dessert.
The Mister suggested Lemon Cake, but I had no lemons.
I substituted tangerine. Any citrus fruit will do for this recipe.

Tangerine Cake
You'll need: 1/2 cup butter, 1 cup white sugar, 2 eggs, 1 1/2 cups flour, 1 tsp baking powder, pinch of salt, rind of one tangerine, 1/2 cup milk, 2 tbsp white sugar, juice of one tangerine.

Zest the skin off of one tangerine, and set aside.
Mix juice of whole tangerine with 2 tbsps of sugar
and set aside.
Preheat oven to 350F

In a separate bowl, blend together the flour,
rind, salt and baking powder.
Cream butter with sugar. Gradually beat in eggs.
Add the flour mixture alternately with milk.

Beat until light and fluffy. Pour into pan evenly.
The batter is quite thick.
Bake until golden brown, and knife comes out clean

Cool cake for 5 minutes, take out of pan and score holes
with a toothpick all over the top.
Pour tangerine juice evenly over the top.

You can decorate it with tangerine pieces and drizzle
with melted chocolate, but I was lazy, and this was a
quick after dinner decision...since the mister has to have
"afters" thanks to his mother the ex-caterer to the Guyanese Parliament.
But, in fairness...she taught me more about cooking than my own mother did.