Name: Citrus Cake
Yield: Makes 10 to 12 servings
Ingredients: 4 mandarin oranges, peeled and segmented (preferably Clementines or Satsumas); 3 cups Confectioners’ sugar; 3 large egg yolks; Grated peel from 2 limes; ¾ cup granulated sugar; 1 tablespoon baking powder; ¾ teaspoon vanilla extract; ¾ cup milk; 1½ ounces (3 tablespoons) unsalted butter; Grated peel from 1 tangerine; ½ cup freshly squeezed lemon juice; ¼ cup freshly squeezed lemon juice; 2¼ cups cake flour; Grated peel from 2 tangerines; Grated peel from 1 lime; Grated peel from 1 lemon; ¼ teaspoon salt; 1½ tablespoons freshly squeezed tangerine juice; 1½ cups granulated sugar; 3 large eggs; 3 ounces (6 tablespoons) unsalted butter, softened; 2 tablespoons freshly squeezed tangerine juice

Preparation info

Makes
10 to 12
servings

Difficulty
Easy

Appears in

A Passion for Desserts

By Emily Luchetti

Published 2003

About

A visit to the produce section in winter shows an abundance of oranges, lemons, and limes. Start inspecting the signs more closely and you will discover numerous hybrids of these familiar fruits. It can be a little hard to keep them all straight but it’s fun to experiment with them; they can be interchanged in many recipes using citrus. This recipe incorporates many different kinds of citrus for appearance and taste. For the zest in the cake, I like to use tangerines and Tahiti or Persian l