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the goods 4 tangerines 1 cup dried cranberries 2 cups almond meal* 1 1/4 cups superfine / castor sugar 1 teaspoon baking powder 6 eggs 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:
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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.
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