Flourless Tangerine Cake
- 3 large tangerines (or tangelos), to make about 1 cup of puree
- 3 eggs
- 1 cup coconut sugar
- 3 cups almond meal/flour
- 1 tsp baking powder
- Chocolate Ganache (recipe follows)
- Set oven to 350F
- This is the most time-consuming part of the cake. Wash your tangerines and put them in a saucepan covered with cold water. Boil for 15 minutes. Drain the pan, refill with cold water, and boil again for 15 minutes. Then one more time, drain the pan, refill with cold water, and boil for 15 minutes. This boiling process removes the bitterness in the citrus skin.
- Rough chop the tangerines and remove any seeds. (Tip: Do this in a bowl so you don’t lose any juice.) Put the tangerines in a food processor and process until completely smooth. You will likely have to stop and scrape down the sides a few times. You will die over the aroma that rises from the processor.
- Set aside the pureed citrus.
- Beat the eggs and coconut sugar until light and creamy. Fold in the almond meal, citrus pulp, and baking powder. Mix until combined.
- Pour the batter into a greased (with coconut oil) 9″ pan (can use spring-form or whatever you have – I used a pie pan).
- Bake for 50-60 minutes, until lightly golden and a toothpick, when inserted in the center, comes out clean.
- Cool the cake on a rack for 10 minutes, then remove from the pan to finish cooling.
- At this point, you can dust the cake with confectioner’s sugar, decorate with some citrus zest, or pour a bowl of cascading ganache over the top as I did. (Tip: The last option is strongly recommended!)
- 12 oz. semi-sweet or bittersweet chocolate chips (I used Ghirardelli bittersweet)
- 1 tsp. coconut oil
Place both ingredients in a bowl and microwave for 30-second intervals, stirring each time until smooth and fully melted. You can also melt the chocolate over a double boiler. Pour the ganache over the warm cake, spreading to cover the entire cake. Devour immediately.