Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

This tangy tangerine dream cake from Jamie Oliver is drizzled with a sweet icing. It's perfect as part of a picnic spread, or simply eaten with a hot cup of tea as a mid-morning snack.

From the book

Jamie Oliver

Introduction

A pleasure to make, this cake is joyous served with a cup of tea – make sure you pack your flask. Any leftovers crumbled over ice cream will also be a treat. I like to make the whole thing on the day, but you can absolutely make the sponge ahead and simply store it in an airtight container overnight.

Read more Read less

Ingredients

250g soft unsalted butter
250g runny honey
250g self-raising flour
200g ground almonds
1 tbsp vanilla bean paste
6 large eggs
4 tangerines
100g icing sugar
optional: natural yoghurt, to serve

Essential kit

You will need: a food processor and a 2-litre, non-stick bundt tin (see tip).

Method

On the day: Preheat the oven to 180ºC and generously grease a 2-litre nonstick bundt tin with butter. Place the remaining butter in a food processor with the honey, flour, almonds, vanilla paste and a pinch of sea salt. Crack in the eggs, finely grate in the tangerine zest (reserving some for garnish) and blitz until smooth. Pour the mixture into the bundt tin, scraping it out of the processor with a spatula, then jiggle the tin to level it out. Bake for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave for a few minutes, then turn out on to a wire rack and leave to cool completely.

Sift the icing sugar into a bowl, then squeeze and stir in enough tangerine juice to make a thick drizzle. Pour or spoon over the cool cake, easing some drips down the sides in an arty way, then sprinkle over the reserved zest. Peel the remaining tangerines and slice into rounds, to serve on the side. A spoonful of yoghurt also pairs with it very nicely, if you like.

Tip: Don’t worry if you don’t have a bundt tin, a 25cm cake tin lined with greaseproof paper will work just as well.

CALORIES 348kcal  FAT 22.3g SAT FAT 9.3g PROTEIN 6.9g CARBS 32.1g SUGAR 20.1g SALT 0.4g FIBRE 0.6g

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Thank you for your rating. Our team will get back to any queries as soon as possible.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.

There are no comments yet

Be the first to leave a review

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Together: Memorable Meals, Made Easy

Close menu