Jamie drizzling honey on top of a fig tart

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Tangerine cake topped with icing and surrounded by tangerine slices

Tangerine dream cake

Tangerine cake topped with icing and surrounded by tangerine slices

Not Too Tricky

serves 16

About the recipe

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.


nutrition per serving

348

Calories


22.3g

Fat


9.3g

Saturates


20.1g

Sugars


0.4g

Salt


6.9g

Protein


32.1g

Carbs


0.6g

Fibre


of an adult’s reference intake


Recipe From

Together

Together

By Jamie Oliver

Ingredients

250g soft unsalted butter

250g runny honey

250g self-raising flour

200g ground almonds

1 tablespoon vanilla bean paste

6 large free-range eggs

4 tangerines

100g icing sugar

optional: natural yoghurt, to serve

Top 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.

Method

  1. Preheat the oven to 180°C/350°F/gas 4 and generously grease a 2-litre non-stick bundt tin with butter.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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