1 1/2 – 2 cups confectioners’ sugar, siftedġ.1/3 cup fresh tangerine juice (from about 6 tangerines).2 tblsp grated tangerine zest (from about 8 tangerines). ![]() 2 sticks (8 oz) unsalted butter, softened.The cake was sufficiently moist and subtly sweet. ![]() Recipe slightly adapted from Sweet by Valerie Gordonīecause I prefer my baked goods less sweet, I eliminated one cup of sugar and chose not to soak the cake in syrup after baking. Served alongside a cup of tea, this cake becomes a delightful breakfast or afternoon snack. To finish, the cake’s golden brown crust is covered with a shiny tangerine glaze. Fresh tangerine zest offsets the sour cream’s richness and provides a bright, slightly tangy flavor. This pound cake is wonderful in its simplicity. Sweet by Valerie Gordon contains a wide array of gorgeous recipes, ranging from fancy celebration desserts to breakfast pastries and everyday cakes. Valerie Confections, a quaint bakery located in Echo Park, offers meticulous, French-inspired pastries and confections. I am always on the lookout for cookbooks from local bakeries and restaurants. Whenever I read cookbooks from my favorite bloggers, I marvel at how the internet has allowed amateur cooks to become award-winning authors and photographers. The cookbooks that I’ve acquired from my travels bring back vivid memories of brisk afternoons spent strolling through San Francisco, or the best scrambled eggs I ever ate while in Sydney. My love for baking, photography, and writing has inspired an extensive cookbook collection. You can probably guess what my bookshelf looks like. She arranges them pristinely, each book a gorgeous jewel awaiting to be examined. My mom collects coffee table books about fashion, art, and flowers, along with fiction novels by iconic French writers. You could say that he’s a pretty eclectic guy. presidents and books about economics and behavioral psychology. Another section of his library contains autobiographies of former U.S. ![]() My dad has a wall dedicated to jazz books, complete with a bronze sculpture of Miles Davis and miniature figurines of an orchestra. Since everything was ready on Saturday morning, I started to rock the pots and bowls.You learn a lot about people by looking at their bookshelves. ![]() If you use frozen pulpa to bake this bundt cake, make sure to take pulpa out one day before baking so it thaws slowly.Īlso, quantity of batter you get is exactly enough to make one large and six small bundts so please prepare large bundt pan (3 ½ cups) and six small bundts pan as well. This is easy tangerine cake recipe to make once you have thick pulpa, freshly made or thawed. To know approximate quantities, let me say I got 1 ½ cup of pulpa after boiling six tangerine oranges. Namely, this orange cake recipe requires no tangerine juice and zest only but you boil whole tangerines, cool and chop them until you get thick pulpa. Since fresh tangerines cannot wait that long, I decided to make an experiment with boiling the tangerine oranges in October and bake the cake in February.įrozen pulpa, once thawed, works great with the rest of ingredients and it is great to know, dear friends, this orange preserving works excellent ! We used them for breakfasts with cereals and I thought how good it would be to use them for orange bundt cake to publish once citruses’ season arrives.
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