Tangelo Orange Cake with Blueberries

This lovely cake is tender and light, and the flavor from the tangelos, well, it tastes like “sunshine,” and we love it. If tangelos are out of season, you can use another really fragrant orange such as Honeybell or Valencia. Serve the blueberries alongside the cake or scatter them on top of the Orange Buttercream Frosting. It’s a delicious way to add fiber and antioxidants to your dessert.

Ingredients

  • cup trans fat-free shortening (I like to use Spectrum® brand)
  • cups sugar
  • 3 eggs
  • 1 tablespoon grated tangelo orange zest
  • ¾ cup tangelo orange juice (from 1½—2 big tangelos)
  • cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 recipe Orange Buttercream Frosting
  • 1 cup fresh blueberries

Method

  1. Center the rack in your oven. Preheat the oven to 350°F. Spray two 9-inch layer cake pans with canola oil spray.
  2. Measure the shortening and the sugar into a large mixing bowl. Using a hand mixer, beat on medium speed for about 1 minute, stopping once or twice to scrape the sides of the bowl with a rubber spatula, until the sugar is well blended with the shortening. Add 1 egg and beat on medium speed for 1 minute, stopping once to scrape the sides of the bowl. Add the second egg and continue beating for another minute, stopping once to scrape the sides of the bowl, until the mixture is light and creamy. Add the third egg and continue beating for another minute, stopping once to scrape down the sides of the bowl, until the mixture is light and creamy. Add the grated orange zest and the juice. Beat for 1 minute, until smooth and combined, stopping once to scrape the sides of the bowl. The mixture will appear curdled, but don’t worry—it will be fine.
  3. Measure the flour, baking powder, baking soda, and salt into a separate bowl, then sift twice. Add this to the creamed mixture all at once. Beat on low speed for about a minute, until smooth and creamy, stopping two or three times to scrape the sides of the bowl and to blend in the flour.
  4. Divide the batter among the prepared pans, using a rubber spatula to scrape the bowl and to smooth the top. Bake on the center rack in the preheated oven for about 30 minutes, until a cake tester inserted into the center comes out clean.
  5. When the cake layers are done baking, invert, separately, onto cooling racks or a platter large enough to hold the cakes in a single layer. Set aside until they are completely cooled to room temperature before frosting. Serve the blueberries alongside the cake.

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