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Moroccan Tangerine Casual Cake

We call this a casual cake because it is meant to share with your neighbors when you go visiting. Take it to work for coffee break and enjoy the raves. Thank you, Marsha for the lovely photo!!
Moroccan Tangerine Casual Cake
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We call this a casual cake because it is meant to share with your neighbors when you go visiting. Take it to work for coffee break and enjoy the raves. Thank you, Marsha for the lovely photo!!
Author:
Ingredients
  • ¾ to 1 jar Perth Pepper and Pestle Moroccan Tangerine Red Pepper Jelly
  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp each ground cinnamon and salt
  • ¼ tsp each baking soda and nutmeg and cardamom
  • ¾ unsalted butter, at room temperature
  • 2 tbsp finely zested lemon peel
  • ⅔ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
Glaze
  • ½ jar of Perth Pepper and Pestle Moroccan Tangerine Pepper Jelly
  • ¼ cup fresh squeezed tangerine juice
  • 1 whole tangerine thinly sliced into rounds and half rounds
Garnish
  • toasted cumin seeds
  • fresh sprigs mint leaves and also chopped
  • ½ cup sour cream, pain yogurt or crème fraiche
Instructions
  1. Preheat oven at 350ºF and butter an 8”Bundt pan. Empty the Moroccan Tangerine Red Pepper Jelly into the prepared Bundt pan and spread to coat as much of the bottom and up the sides about 2".
  2. In a medium bowl, whisk flour with baking powder, cinnamon, nutmeg, cardamom, salt and baking soda until combined; set aside.
  3. In the bowl of an electric mixer, beat butter with lemon peel on high until light.
  4. Beat in sugar until well combined. Reduce speed to medium and beat in eggs one at a time until blended. Then add vanilla. Reduce speed to low and beat in flour mixture alternately with sour cream, then add the remaining flour mixing just until combined.
  5. Scrape butter into prepared pan and smooth surface.
  6. Bake 45 to 50 minutes or until a toothpick inserted in centre of the cake comes out clean.
  7. Meanwhile, make the glaze: Add all the glaze ingredients to a saucepan and simmer gently til heated through and slightly reduced.
  8. Allow cake to cool briefly then turn out onto serving plate. While the cake is still warm, generously drizzle the warm glaze onto the surface and all sides of the cake. Decorate the top of the cake with the simmered tangerine rounds and top with sprigs of mint.
TO SERVE
  1. When serving, garnish each slice with a generous dollop of lightly sweetened sour cream, yogurt, or crème fraiche, fresh chopped mint...and toasted cumin seeds!

What you need to make this recipe

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Try our other Red Pepper Jellies

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Tags: Red Pepper Jelly - Moroccan Tangerine