After visiting Israel and Spain, with their wonderful citrus fruits, honey and olive oil, I came back craving for more. So, I came up with this moist and aromatic citrus cake, and was very happy with how it turned out. Try it and enjoy.
Prep time: 30 minutes
Baking time: 35 minutes
Cooking time: 15minutes
Makes: 12 portions
Ingredients:
For the cake:
2/3 cups tangerine juice (from 2 large, washed well )
4 L eggs, at room temperature
1 cup sugar
¼ cup light olive oil
½ tsp vanilla
1½ cups flour
2 tsp baking powder
Dash salt
For the syrup:
½ cup lime juice (from 2 medium, washed well)
½ cup sugar
¼ cup honey (preferably orange blossom)
¾ cup water
For the candied lemon zest:
1 large lemon, washed well
¼ cup sugar
½ cup water
1. The cake: Preheat the oven to 350F (175C). Oil and lightly dust with flour a 9½” (24cm) deep cake pan. place in the fridge until using. Juice 2 large tangerines and measure 2/3 cup juice. (Keep the tangerines peels for the syrup.)
2. Place the eggs and sugar in the mixer bowl, fitted with the whipping hook. Whip on medium-high speed about 3-4 minutes until the mixture doubles in volume and is light and fluffy. Gradually add the oil and then the tangerine juice and vanilla. Lower the speed to medium- low and add the flour, baking powder and salt. Whip for 2 minutes, scraping the sides of the bowl once.
3. Transfer the mixture into the prepared pan and bake for 35 minutes, until the cake is golden and if you press on the top it bounces back. Take out of the oven and place on a rack, keeping the cake in the pan. Cool to room temperature.
4. The syrup: while the cake is baking, juice 2 limes and measure ½ cup juice. Cut the limes and tangerine peels into quarters and place in a small pot with the lime juice, sugar, honey and water. Bring to the boil and cook on medium heat for 3-4 minutes. Strain, pressing with a spoon on the peels, to extract as much flavor as possible.
5. The candied lemon zest: with a vegetable peeler, peel strips of the yellow rind, then cut them into thin strips with a sharp knife. Place in a small pot with the sugar and water and bring to the boil. Lower the heat to medium-high and cook for 6-7 minutes, until the zest is clear and shiny and most of the syrup evaporated. Let cool a bit.
6. Poke the cake several times with a toothpick, and pour the warm syrup over it. Let stand in the pan until the syrup is soaked. Carefully transfer to a serving plate and decorate with the candied lemon zest.
That looks SO delicious!
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Thank you Greg, it was indeed so good it vanished very quickly! I’m planning on making it again very soon. 🙂
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I’m not much of a dessert maker but I really must try this!
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So glad to hear. I hope you’ll enjoy it. 🙂
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Yummy cake – thank you, Ronit!
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Thank you Dolly! This cake is sweeter than I usually make – the result of eating all the sweets in Israel and Spain! 🙂
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I gathered that. It is basically my Leikach with all the yummy citrus stuff added in, and my proportion is 4 eggs to 1/2 cup sugar and 1/2 cup flour. But lemon balances the sweetness, so it should be great, I imagine.
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Yes, this is the basic cake with added citrus to it. It turned out very good, but I’ll have to go back to lower sugar amounts very soon! 🙂
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We used to glaze it with quince or cherry plum jam, instead of extra sugar, but we made both jams with lemon, so there was also a citrus note.
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Both cherry and quince jams are great on their own, and definitely as a topping for a cake. Delicious!:)
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I don’t know how to translate “alycha” other than cherry plum, but it’s not cherry and not plum – do you know what I am talking about? I have not seen it in the U.S.
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As much as I’ve learned from an Armenian client, it is a type of very sour plum. They use the dried version to put on top of meat dishes. I use it in stuffed cabbage dishes. I wonder if it’s the same.
https://ronitpenso.wordpress.com/2015/03/01/stuffed-cabbage-leaves/
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I am not sure. We had only yellow alycha, and it was sort of more sour than sweet, but I’ve seen pink and purple in Georgia (country, not state), and yes, they dried it.
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Cake looks awesome 😊
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Thank you Lathiya! 🙂
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Welcome back! Cake looks delicious, Ronit!
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Thank you Rini, it’s nice to be back. Glad you liked the cake. 🙂
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I’m not big on pictures, Ronit, but this cake looks divine. Thanks for sharing.
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Thank you Mary, I’m glad to hear. I was lucky to have a sunny day when I took the photos. It makes a huge difference. 🙂
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Just gorgeous Ronit! I hope your stay was a delight like that cake looks!
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Thank you Kathryn, I’m glad you liked the cake. Traveling is great, but coming back is even nicer! 🙂
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Love all the citrus in this — so many different flavors. Will have to give it a try!!
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Thank you Christina, I’m glad you liked the cake. I hope you’ll enjoy it. 🙂
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Looks soft and moist. Wonderful cake👍
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Thank you Priya, I’m glad you liked the cake. It was indeed soft and moist and disappeared very quickly. 🙂
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☺️☺️👍
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This sounds so delicious and really great for Spring and Summer. Where did you go in Spain?
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Thank you Myra, I’m glad you liked the cake. I was very happy with how it turned out.
I spent a week in Madrid. Such a wonderful city with lots of great foods. 🙂
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Ok, yes Madrid is a beautiful city with greats restaurants too.
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I also loved the indoor markets, with all the wonderful tapas choices. Definitely a foodie destination! 🙂
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What a lovely sponge cake, a classic dessert my grandma used to make so often!
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Thank you Krešo, I’m glad you liked the cake and that it brought up such nice memories. 🙂
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Terrific – three kinds of fresh juice in one dessert. I bet it was good – I like the thin candied lemon strips on top 🙂
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Thank you Judi, I’m glad you liked the recipe. The candied lemon peel are so tasty on their own, some didn’t make it to the cake! 🙂
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My girlfriend up north made a cake very similar to this that I absolutely loved. I’m so happy to have your recipe…I’m pinning.
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Thank you Karen, I’m glad to know. I hope you’ll enjoy this cake as much as you’ve enjoyed your friend’s. I’ll be happy to hear your comments. 🙂
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Ronit,
That cake looks divine. I can taste that syrup by looking at the method shots.
Lovely!
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Thank you Conor, I’m very glad to hear! 🙂
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This citrus cake looks like one hell of a party! 😀
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Thank you Cecilia! 🙂
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How wonderful that you got to visit Israel and Spain!! That is one delicious sponge cake Ronit! I love the citrusy flavours goring in here….❤
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Thank you Marisa, I’m glad you liked the cake. The citrus flavors were definitely inspired by my trip. Both are great food destinations. 🙂
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Absolutely delicious! And a perfect representation of both Spain and Israel!
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Thank you Annika! The cake definitely kept the flavors of both Israel and Spain for a bit longer… 🙂
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This looks delicious!! I actually attempted to make a flourless orange cake the other day, but I still need to improve it, haha! 😘
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Thank you Monica, I’m glad you liked the cake. I haven’t yet tried a flourless version, but I’ve seen some that use only almond meal, which sound worth trying. 🙂
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The cake looks incredible. I’m intrigued by the use of tangerine juice (and peel) rather than orange. Does the tangerine make the cake just a bit tarter than if orange had been used?
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Thank you Sheryl, I’m glad you liked the cake. I chose tangerines because they have more pronounced citrus aroma, and the peel works better in the syrup. It does make the cake a bit tarter, but as I’ve used more sugar than I usually do, I find it gives a nice balance.
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I’ve always wanted to learn how to make candied lemon zest. Great recipe!
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Thank you Ellie, I’m glad you liked the recipe. The candied lemon zest are a favorite garnish of mine. So tasty! 🙂
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Welcome back Ronit The cake looks soooo good – I guess the the trip inspired you a lot!!
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Thank you, it’s good to be back!
The trip indeed was enjoyable and inspirational on many levels. 🙂
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Good to hear! Now you must be content with Arak and Halva!
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Yes, I definitely had my fair share on both. Brought some back too… 🙂
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What an extraordinary cake! A little too involved for my baking skills, but it certainly looks worth the work!
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Thank you Mimi, I’m glad you liked the cake. It’s actually not too difficult to make. I’m sure it’s not “above your baking skills”! 🙂
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I hope you enjoyed Spain 😊
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It was a great experience, though too short.. 🙂
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I adore citrus syrup cakes – and yours looks incredible. Sunshine in every bite x
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“Sunshine in every bite” – such a wonderful description! Thank you! 🙂
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Beautiful! Looks so refreshing 🙂 What a great trip that must have been. Nom. Appreciate you stopping by food for fun. Missed you all much and it’s great to see you still around.
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Thank you Liz, I’m glad you liked the cake. Glad to see you back. 🙂
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Absolutely delicious! I love citrus cake very much. I want to have one, please.
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What a fantastic cake, Ronit. Looks so incredibly delicious, especially that candied lemon zest. I love anything citrus in baking. Can’t wait to make this cake.
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Thank you Tracey! I too am a big fan of citrus cakes and very often I try to hold myself from making yet another – and yet, as you can see, I “failed” again! 🙂
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Yum
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Thank you Zeina! 🙂
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Looks delicious!!😍
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Thank you! 🙂
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Always interesting recipes congratulations,
good day.
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Thank you Luis, for this lovely comment. Have a great day. 🙂
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