1 cup dried cranberries
2 cups almond meal*
1 1/4 cups superfine / castor sugar
1 teaspoon baking powder
few drops vanilla essence
3 tablespoons cointreau or grand marnier
*if your tangerines are large, you might add an extra 1/4 cup of almond meal to balance the moisture content
cranberry campari syrup
1/2 cup cranberry juice (unsweetened, not from concentrate)
juice 1 tangerine
2 tablespoons Campari
2 teaspoons corn starch
you will need:
crangerina, the flourless tangerine and cranberry torte (with cranberry campari syrup)
no flour? no oil? not much festive cheer here?
just try this; bitter sweet and very grown up.
cover: tangerines with water in a medium saucepan. bring to the boil and cook for 15 minutes, then drain and set aside to cool a little
pre heat: oven to 375f / 190c
cut: tangerines in half and remove any seeds, place flesh and any juice into a food processor and blend.
add: almond meal, baking powder, lightly beaten eggs, sugar and cointreau and blend to combine. add cranberries and pulse for 1 second.
bake: in a buttered and floured 9 inch springform pan for around 40-45 minutes. cake is cooked when it feels firm to the touch.
serve: dusted in confectioner's / icing sugar and cranberry campari syrup.
Cranberry Campari syrup
in a small saucepan, bring cranberry and tangerine juice to a boil, mix Campari and corn starch to a paste. Lower heat and add the paste, stir to combine and bring the syrup back to a simmer for 1-2 minutes. Strain if necessary and allow to cool.