This was so yummy and tart. It’s a really great recipe for using those fresh cranberries and tangerines that are now in season. Top it off with Coconut Whipped Cream or a scoop of homemade coconut ice cream for a perfect holiday dish!
CRANBERRY TANGERINE CAKE
December 20, 2016
: 8
: 20 min
: 30 min
: 50 min
Ingredients
- Cake base
- Dry Cake Base
- 3/4 cup almond flour
- 1 cup gluten-free flour
- 1/2 cup coconut sugar
- 1/2 tsp Himalayan salt
- 1/2 tsp baking soda
- 1/2 tsp pumpkin spice seasoning or allspice
- Wet Cake Base
- 1/4 cups coconut or almond milk
- 2 large egg
- 1/2 cup melted organic butter or coconut oil
- 3 Tbsp grated fresh ginger
- 1 tsp homemade vanilla or pure vanilla
- Filling
- 1 cup fresh cranberries
- 1/2 cup chopped pecans or walnuts
- 4-5 small tangerines sliced in thin rings
- 2 Tbsp 100% maple syrup or honey
Directions
- Step 1 Heat the oven to 350 degrees. I use the same pan to cook all my cakes while camping. It is an 8X10 inch pan. If you use a different size pan, your cooking time may vary.
- Step 2 Whisk all the DRY Cake Base ingredients in a medium bowl. I use a fork and toss them around.
- Step 3 Whisk together the WET Cake Base ingredients in a separate large bowl.
- Step 4 Slowly add the dry Cake Base to the liquid mixture until smooth. You can also use a blender or food processor.
- Step 5 Spread the maple syrup or honey in the bottom of your baking pan. Place the sliced tangerines over the maple syrup or honey evenly. Sprinkle with chopped nuts and fresh cranberries.
- Step 6 Pour the cake batter over the tangerines and honey and seal to the edge.
- Step 7 Bake at 350 degrees for 20 to 30 minutes.
- Step 8 Let the cake cool for 15 minutes, then turn it over onto a cookie sheet or serving plate.
- Step 9 Enjoy this warm with a dollop of coconut whipped cream!
- Step 10 Tip: When making my coconut whipped cream, I like adding a dash of fresh ginger to it before serving this yummy dish.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.