This tangerine bundt cake with dark chocolate and chilli uses the fruit’s juice as well as its skin to make a delicious, melt in your mouth dessert, perfect for those of you wishing to reduce your waste while cooking.
Christmas is almost here, so what’s better than the fragrance of fresh tangerines, chocolate and chilli, to warm you up?
- 3 eggs
- 1/2 cup of sugar
- 2 cups of flour
- 1 tsp vanilla bean paste (or essence)
- juice from 6 tangerines
- 100g butter
- a pinch of salt
- 100g dark chocolate (I used 80%)
- 1 tsp chilli powder
- tangerine skins, chopped
- 1/2 cup of water
- 2 tbsp Stroh (or any other strong dark rum)
- Preheat the oven at 180ºC.
- First of all prepare the cake. Separate the yolk and the whites.
- Beat the egg whites until hard and set aside.
- Melt the butter and beat it with the yolks, a pinch of salt and the sugar, until fluffy and whitish in colour.
- Slowly and gently fold the egg whites in, using a rubber spatula. Once mixed, incorporate the flour by mixing gently with the spatula.
- Add the vanilla and the juice form the tangerines and stir until combined.
- Grease and dust your bundt cake tray and add the cake batter. Bake for 40-45 minutes, until it's cooked through.
- The topping consists of two things: the tangerine skin confiture and the dark chocolate. First of all you should prepare the confiture while the cake is baking, so that it has time to cool off.
- In a sauce pan add the Stroh, water and tangerine skins and simmer for about 20 minutes stirring constantly, until the water evaporates.
- Once relatively hard and no longer very liquid, set aside and let cool.
- For the chocolate topping you will need to melt the chocolate and add the chilli powder to it. You should do that once the cake is done and no longer hot.
- Melt the chocolate in a bain-marie, then let it sit for 5 minutes until it has hardened enough to flow nicely on the cake.
- Top the cake with the chocolate, let it dry, then add the tangerine skins confiture.
Love, happyholism and nom-nom,