Almond Cake with Tangerine Glaze

Serves 12

For the cake and glaze

1/2 cup organic butter, softened, plus extra for greasing
2/3 cup organic sugar + 1/2 cup for glaze
4 organic eggs
3 tangerines, zest for cake, juice for glaze
1 1/2 cups ground almonds (grind whole almonds in a coffee grinder)
1 cup flour
1/4 tsp baking powder
1/2 tsp sea salt

For the tangerine icing:
2 cups organic powdered sugar (or grind organic sugar in a coffee grinder)
2 tangerines, juice and zest

For the Cake
Preheat the oven to 350 degrees.
Grease a springform pan and line the bottom with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and 2/3 cup sugar well. Add eggs, one at a time, scraping down the sides, and mix well after each addition. Add in the finely grated tangerine zest. Finally, add in the ground almonds, flour, baking powder and salt. Mix well. Pour into pan and bake approximately 30 minutes or until a knife or toothpick inserted in the center comes out clean.

For the Tangerine Glaze
In a saucepan over medium heat, combine 1/2 cup sugar and the juice from the tangerines. Heat a few minutes until the sugar has dissolved. Poke holes in the top of the cake with a fork and pour the glaze over the still hot cake. Let cool before removing the cake from the springform pan.

For the Tangerine Icing
Combine the powdered sugar with enough juice from the tangerines to get a good drizzling consistency. Add some zest to the icing, saving some for the top of the cake. Pour icing over the cake. Sprinkle some zest on top. It's ready to eat!

 Glaze

Serves 12

For the cake and glaze

1/2 cup organic butter, softened, plus extra for greasing
2/3 cup organic sugar + 1/2 cup for glaze
4 organic eggs
3 tangerines, zest for cake, juice for glaze
1 1/2 cups ground almonds (grind whole almonds in a coffee grinder)
1 cup flour
1/4 tsp baking powder
1/2 tsp sea salt

For the tangerine icing:
2 cups organic powdered sugar (or grind organic sugar in a coffee grinder)
2 tangerines, juice and zest

For the Cake
Preheat the oven to 350 degrees.
Grease a springform pan and line the bottom with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and 2/3 cup sugar well. Add eggs, one at a time, scraping down the sides, and mix well after each addition. Add in the finely grated tangerine zest. Finally, add in the ground almonds, flour, baking powder and salt. Mix well. Pour into pan and bake approximately 30 minutes or until a knife or toothpick inserted in the center comes out clean.

For the Tangerine Glaze
In a saucepan over medium heat, combine 1/2 cup sugar and the juice from the tangerines. Heat a few minutes until the sugar has dissolved. Poke holes in the top of the cake with a fork and pour the glaze over the still hot cake. Let cool before removing the cake from the springform pan.

For the Tangerine Icing
Combine the powdered sugar with enough juice from the tangerines to get a good drizzling consistency. Add some zest to the icing, saving some for the top of the cake. Pour icing over the cake. Sprinkle some zest on top. It's ready to eat!