Tangerine Muffin

The tangerine cake turns out to be tender, with a bright juicy color, fragrant and festive. Prepare such a dessert for your loved ones for the New Year’s table.

Cook: 1 hour 20 minutes

Ingredients

For the dough:

• Mandarins – 3-4 pcs. (300 g)
• Wheat flour – 240 g
• Almond flour – 120 g
• Eggs – 4 pcs.
• Sugar – 200 g
• Butter soft – 140 g + for greasing the mold
• Ginger root – 2 cm
• Baking powder – 10 g

For decor:

• Mandarins – 4-5 pcs.
• Sugar – 60 g
• Water – 60 g
• Tangerine leaves

Directions

1. Peel the tangerines (should be about 300 g), pour water in a saucepan. Place the stewpan on the stove and boil the tangerines until soft (bring to a boil).
2. Drain the saucepan. Punch the tangerines into mashed potatoes with a blender. Refrigerate.

   

3. Beat soft butter with sugar.
4. Add eggs, beat at maximum speed until fluffy white.
5. Add cooled tangerine puree and grated ginger to the egg mass.
6. Whisk the almond flour, wheat flour and baking powder.
7. Add all dry ingredients to liquid ingredients. Stir gently with a spatula from bottom to top until smooth.
8. Lay parchment at the bottom of the mold (I have a mold with a diameter of 24 cm), grease the sides of the mold with butter.
9. Pour the cake dough into a mold. Bake the tangerine cake in a preheated oven at 180 degrees for 40-45 minutes, until the cake is ready (ruddy).
10. After 5 minutes, remove the finished tangerine cake from the mold, transfer to the wire rack and allow to cool completely.

    

11. Prepare decor.
    Peel the tangerines, cut them across slices into 3-4 pieces.
12. Boil sugar syrup: mix sugar and water, put on fire and bring to a boil to dissolve sugar. Cool the syrup to room temperature. Add chopped tangerines to the cooled syrup.
13. The cooled cake can be soaked with sugar syrup on top using a brush. Remove the tangerines from the syrup and place on the cake.
    You can add tangerine leaves for decoration.

    

The tangerine cupcake is ready for the New Year’s table!