Tangerine Sponge Cake with Citrus Syrup and Butter Cream

When a festive cake is needed, sponge cakes come to mind. Though they are made with very few ingredients, the way of preparing the batter is what gives them their fluffy spongy texture. 
My usual go-to recipe, when it comes to sponge cakes, is my orange sponge cake, with maple-rum butter cream, which is also the base for versions I’ve created over the years. (Click HERE for the recipes).

Citrus Sponge Cake

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.

Citrus, Pistachio and Semolina Cake

Winter for me is the time for all citrus fruits, especially oranges. On top of eating them as is, or adding them to salads, I also always try to incorporate them in cookies and cakes. Lately I’ve been experimenting with Blood oranges as well, so I’ve decided to use both in a cake, combined with tangerine juice, and the result is before you.