This cake is legendary in our house. Leah is never going to forgive me for making this post, so if I don’t return to the blog after posting this assume I’ve been taken out by my daughter.
I made this wonderful orange coloured cake for the first time several years ago, we all had a small slice, and then went out - except for Leah - who stayed home - with the cake. We returned home a couple of hours later and there was a single tiny slice of cake sitting on the bench.
Leah - had eaten almost the entire cake! She looked somewhat abashed as well as full of cake, and explained that she had just had a small sliver, and then another, and another etc.. and then realised that she had in fact eaten more than half the cake, she didn’t mean to, it just happened. Yeah right!
Moral of the story, never leave your tangelo cake unattended in the kitchen with your teenage daughter. Other moral of the story - tangelo cake is amazing!
Thank you Womans Weekly for this terrific recipe.
- 2 medium tangelos 420 grams (oranges will do in a pinch)
- 125 grams butter chopped
- 1 1/2 cups of sugar (330 grams)
- 2 eggs
- 1 cup of self raising flour
- 1/2 cup of plain flour
- 1/2 cup of dessicated coconut
- 1 cup of sugar 220 grams
- rind of one tangelo sliced thinly
- 2/3 of a cup of tangelo juice (about 3 tangelos)
- 1/3 of a cup of water
Put the tangelos in a medium saucepan with cold water and bring to the boil, drain - repeat. Do this a total of three times and cool the tangelos. I like to do this the night before I want to cook the cake it makes it a lot quicker the following day just to put the ingredients together. This helps to take any bitterness out of the tangelo rind, and since you are going to use the whole tangelo this is important.
Preheat the oven to 180C/350F and grease and line a 22 cm/8 inch cake tin. I sometimes use a larger cake pan than this - just adjust cooking time to suit.
Halve your cooked tangelos and remove any seeds. Toss the whole tangelos into the food processor and blend to a pulp, including the skins - do not peel.
It will look like this, exactly this colour - I have not changed this photo at all.
I love to make this cake, it fills the kitchen with the smell of tangelos and the colours of the ingredients as you bake are just incredible. The photo of the cake and the ingredients are true to colour, they are a vivid orange shade.
Beat the butter, sugar and eggs together in a small bowl with an electric beater until light and fluffy, add to the tangelo pulp and mix together gently.
Stir in the sifted flours and the coconut gently and pour into the prepared cake pan.
Bake for roughly 45 minutes. Test with a skewer, which should come out clean. Stand the cake for 5 minutes - this is important the cake is quite fragile at this stage. While the cake is standing make the syrup.
Turn with the top side up on to a wire rack placed over a tray with sides. Pour the hot tangelo syrup over the hot cake. It will soak into the cake quite quickly. Collect any syrup that has collected in the tray and place in a small jug for pouring over the cake when you serve it.
Serve the cake slightly warm.
Place all the ingredients in a small saucepan and stir slowly while warming to dissolve the sugar before the syrup reaches a boil. Once the sugar has dissolved bring to a boil and boil for 3 minutes without stirring. Pour the hot syrup over the hot cake.
This is a truly delicious cake, and one that you will want to add to your regular repertoire. It can also be made with oranges, mandarins or grapefruit.