- ¾ cup all-purpose or gluten-free flour
- ¾ cup blanched almond flour
- 2 teaspoons baking powder
- 1 teaspoon coriander
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ½ teaspoon sea salt
- 1 cup granulated sugar
- 3 large eggs
- 1 cup plain yogurt
- ½ cup olive oil
- 2 tablespoons grated tangerine zest
- ½ teaspoon grated lemon zest
- 1 teaspoon vanilla paste or extract
- 1 cup tangerine syrup, plus extra for serving
- Candied tangerine slices (make ahead)
- Tangerine curd
Preheat oven to 350°F. Brush round or square 9-inch cake pan with olive oil.
Whisk together flour, almond flour, baking powder, spices and salt.
In the bowl of stand mixer with paddle, or in large mixing bowl, beat together sugar, eggs, yogurt, olive oil, zests and vanilla. Gradually fold dry ingredients into batter until evenly incorporated. Transfer batter to prepared pan and smooth top.
Bake cake until skewer inserted into center comes out clean, about 40 minutes. Allow to cool in pan on wire rack.
Meanwhile, slightly warm the tangerine syrup, so it is just warm to the touch. Pierce hot cake all over with the skewer you used to test it. Slowly drizzle ½ cup of warm syrup all over. When syrup is absorbed, slowly pour another ½ cup of syrup over the cake. Reserve any remaining syrup for serving.
Run a knife around edge of cake pan to release. Transfer to a serving plate. Arrange candied tangerine slices over the top. Cut into wedges.
To plate, drizzle with more syrup and add a spoonful of tangerine curd on each serving.
About this recipe
Chef’s Note: I’ve made this cake with all-purpose flour or with gluten-free flour, plus the almond flour. It turns out great either way. I’ve also substituted almond yogurt in the recipe in place of plain yogurt for a dairy-free version.