The Ultimate Gluten-Free Tangerine Cake Recipe: A Zesty Delight with Pistachio Crunch

For quite some time, I’ve been envisioning the perfect **Tangerine Cake**, a truly delectable creation that captures the vibrant essence of my favorite citrus. I’m thrilled to say that this dream has finally come to life in a way that exceeds all expectations. This cake is not just tasty; it’s precisely as I imagined – a harmonious blend of sweet, tart, and a whisper of bitterness, characteristic of truly exceptional citrus. Tangerines, often overshadowed by their orange cousins, possess a uniquely bright and aromatic flavor that, in my opinion, makes them superior for baking. They bring an unparalleled freshness that transforms a simple cake into something truly extraordinary.

A perfectly sliced Tangerine Cake, ready to be enjoyed, showcasing its moist texture and vibrant citrus topping.

This exquisite cake embodies the very best qualities of citrus. It offers a delicate balance of sweetness to tantalize your taste buds, a refreshing tartness that cleanses the palate, and just enough bitterness to add depth and sophistication. But what truly elevates this Tangerine Cake is the delightful addition of a nutty pistachio dusting. This fine layer of crushed pistachios provides a perfect textural contrast, a satisfying crunch that beautifully complements the soft, moist cake and the bright, zesty tangerines. It’s a combination designed to impress, making every bite an experience to savor. This recipe stands out not just for its incredible flavor but also for its naturally gluten-free nature, making it a wonderful option for various dietary preferences without compromising on taste or texture.

Why You’ll Love This Tangerine Cake

Beyond its dazzling flavor profile, this Tangerine Cake offers several compelling reasons why it will become a cherished recipe in your collection. Firstly, it’s a celebration of overlooked citrus; tangerines truly shine here, proving their worth as a star ingredient. Their unique sweetness and subtle floral notes are perfectly harnessed. Secondly, the cake is naturally gluten-free, thanks to the ingenious combination of almond flour and polenta. This makes it accessible to those with gluten sensitivities without resorting to specialty flour blends that can sometimes alter texture or taste. The polenta, in particular, plays a crucial role in giving the cake an incredibly moist and tender crumb, soaking up the flavorful tangerine juices as it cools. Lastly, the simplicity of the method belies the sophisticated outcome, making it an achievable bake for home cooks of all skill levels who wish to create a bakery-quality dessert in their own kitchen. The visual appeal, with vibrant tangerine slices and a glistening marmalade glaze, is simply irresistible.

Ingredients for a Perfect Citrus Creation

One of the most remarkable aspects of this Tangerine Cake is its coincidental gluten-free nature, a happy accident achieved through the thoughtful selection of ingredients. The use of almond flour provides a rich, tender crumb and a subtle nutty undertone, while fine polenta works wonders in keeping the cake incredibly soft and supple. Polenta acts as a natural absorber, effectively managing the extra liquid released from the juicy tangerines during baking, preventing a soggy result and instead contributing to a uniquely moist texture that is truly delightful. These core ingredients ensure a cake that is both tender and structurally sound, bursting with flavor.

All the fresh ingredients meticulously laid out to make a delicious Tangerine Cake, including fresh tangerines, almond flour, polenta, and pistachios.

The remaining components are equally vital in crafting this exceptional dessert. Eggs are indispensable, providing structure, richness, and essential lift when combined with baking powder, ensuring a light and airy texture. A touch of granulated sugar balances the citrus’s tartness, creating that desirable sweet-tart equilibrium. For the topping, orange marmalade not only adds a beautiful, glossy sheen but also infuses the cake with an extra layer of citrusy flavor and moisture. Finally, a generous dusting of finely chopped pistachios provides the perfect textural contrast and a complementary nutty crunch, elevating the cake to a truly bakery-quality masterpiece that looks as good as it tastes. Every ingredient plays a specific, important role in achieving the perfect balance of flavor, texture, and appearance.

For precise ingredient measurements and detailed step-by-step instructions, please use the JUMP TO RECIPE button at the top of the post or conveniently scroll to the bottom of the page to view the full recipe card.

Crafting Your Zesty Tangerine Cake: Step-by-Step

Creating this magnificent Tangerine Cake begins with meticulous preparation of the star ingredient: the tangerines. Start by thoroughly washing three tangerines. From two of these, carefully zest the outer peel, making sure to avoid the bitter white pith, as this zest will infuse the cake batter with intense aromatic oils. Once zested, peel these two tangerines completely and slice them into uniform, thin rounds, approximately ¼-inch thick. These beautiful slices will adorn the top of your cake, caramelizing slightly in the oven and adding both flavor and visual appeal. The third tangerine should be juiced; this fresh juice will be incorporated into the batter, ensuring a vibrant citrus burst throughout the cake. With your tangerines prepped, you’re ready to move on to the next exciting stage of baking.

Three tangerines meticulously prepared: two are zested, peeled, and thinly sliced, while the third has been freshly juiced for the cake batter.

The heart of the cake batter comes together quickly and effortlessly. In the bowl of a stand mixer, combine the large eggs, granulated sugar, almond flour, fine polenta, baking powder, and a pinch of salt. Begin beating these ingredients together on a low speed until they are just combined, then increase the speed to high. This crucial step is where the magic happens: whipping the mixture vigorously for about 90 seconds will incorporate a significant amount of air, transforming it into a light, fluffy, and pale concoction. This aeration is key, especially in a cake without traditional wheat flour, as it provides the necessary lift and tender texture. Finally, fold in the freshly squeezed tangerine juice and the aromatic zest, beating for just a few more seconds until everything is perfectly integrated. Then, carefully pour this beautifully aerated batter into your prepared baking pan, which has been generously lined with parchment paper and buttered, ensuring an easy release and a perfect golden crust.

Carefully placing eggs, almond flour, polenta, sugar, baking powder, and salt into a stand mixer bowl, ready for mixing.

Incorporating fresh tangerine juice and zest into the fluffy cake batter inside the mixer bowl, ensuring a burst of citrus flavor.

Once the batter is smoothly transferred to the baking tin, it’s time for the artistic touch. Arrange the reserved tangerine slices meticulously on top of the cake batter. You can create a beautiful pattern or simply lay them evenly, ensuring each slice has a chance to bake and slightly caramelize. Pop the cake into your preheated oven and bake until the top turns a beautiful golden hue and the edges start to gently pull away from the sides of the pan. A reliable test for doneness is to insert a toothpick into the center; it should come out with only a few moist crumbs clinging to it, indicating a perfectly baked cake. As soon as the cake emerges from the oven, while it’s still warm, gently brush the surface with warmed orange marmalade. This glaze will melt slightly into the warm cake, creating a luscious, shiny finish and adding another layer of citrusy sweetness. Immediately after glazing, sprinkle a generous amount of finely chopped pistachios over the top, allowing them to adhere to the sticky marmalade. This final flourish provides both an appealing visual contrast and that delightful, complementary crunch.

Carefully arranging thin tangerine slices over the cake batter before it goes into the oven for baking.

The golden-brown Tangerine Cake fresh out of the oven, smelling wonderfully aromatic and ready for its finishing touches.

Allowing the cake to cool in the pan is a crucial step that contributes to its unique texture. As the cake gradually cools, the polenta works its magic, eagerly absorbing some of the tangerine juices from the fruit slices and the warm marmalade glaze. This process gives the cake a distinct, almost drizzle-cake-like quality, where certain spots will become incredibly soft and wonderfully moist. It’s important to note that this moistness, particularly towards the middle of the cake, is not a sign of being under-baked. Instead, it’s a deliberate textural feature, a result of the polenta’s exceptional ability to draw in liquids, creating a luxurious, almost porridge-like consistency that is both rich and comforting. Embrace this unique characteristic, as it’s part of what makes this Tangerine Cake so remarkably tender and flavorful. Once fully cooled, carefully remove the cake from its tin, ready to be sliced and savored.

A large, beautifully presented Tangerine Cake, sliced into generous portions and ready to be served and enjoyed by guests.

Expert Notes & Tips for Success

Achieving a perfect Tangerine Cake is easier with a few insider tips. Firstly, selecting the right baking pan makes a significant difference. A springform pan or a deep tart pan with a removable bottom is highly recommended for this recipe. These types of pans simplify the removal of the delicate cake without damaging its beautiful structure. To ensure no batter seeps out, and to guarantee an easy release, always line the bottom of your chosen pan with parchment paper, allowing the corners to extend beyond the sides. Then, generously butter both the parchment and any exposed metal parts of the pan. This double layer of protection prevents sticking and ensures your cake slides out flawlessly. This cake, with its unique polenta base, needs that extra care to come out perfectly formed.

Another critical step for this specific cake lies in the initial beating of the ingredients. It’s imperative to thoroughly combine the eggs, sugar, almond flour, polenta, baking powder, and salt. Once these ingredients are just incorporated, don’t hold back – crank the speed of your stand mixer to high and “whip it good!” This intense whipping action is vital for incorporating a substantial amount of air into the batter. Since this cake doesn’t rely on traditional wheat flour for its structure, this aeration provides the essential lift and lightness, preventing a dense result. Unlike wheat flour-based cakes, you practically cannot overwhip this batter or risk making it tough, so beat with confidence to achieve that desired fluffy consistency.

Proper storage ensures your Tangerine Cake remains delicious for days. If your home is generally cool, the cake can be stored at room temperature for up to two days, kept covered to prevent it from drying out. For warmer climates or if you wish to extend its freshness, storing the cake in an airtight container in the refrigerator is best. When refrigerated, this lovely citrus dessert will stay fresh and moist for up to 5 days. Before serving from the fridge, allow it to come to room temperature for about 15-30 minutes to fully appreciate its tender texture and vibrant flavors. This cake also freezes well; wrap individual slices tightly in plastic wrap and then foil for up to 2-3 months, thawing at room temperature when ready to enjoy.

Versatile Substitutions for Your Tangerine Cake

While the recipe is designed to highlight the unique qualities of tangerines and polenta, there are several thoughtful substitutions you can make if certain ingredients are unavailable or if you simply wish to experiment with different flavors and textures. In place of fine polenta, you can certainly use cornmeal. Essentially, polenta and cornmeal are derived from the same grain – corn – but differ primarily in their grind. Polenta tends to be ground slightly less finely than cornmeal, resulting in a larger grain size that contributes a more pronounced, rustic texture to the cake. If using cornmeal, opt for a fine-grind variety to maintain a similar delicate crumb, though the texture will be a touch smoother than with polenta.

My preference for tangerines in this recipe stems from their bright, distinct flavor, but the beauty of this cake is its adaptability to other citrus fruits. You could easily substitute tangerines with other members of the orange family, such as clementines or mandarins, which offer a similar sweetness and zest. For those who enjoy a bolder, slightly more bitter profile, grapefruit would also yield excellent results, creating a more sophisticated, adult-pleasing cake. Even standard oranges can be used, though you might find their flavor a bit milder. Whichever citrus you choose, ensure it is fresh and ripe for the best flavor and juiciness. Experimenting with different citrus will give you a range of delightful variations on this classic.

The orange marmalade serves a dual purpose: to lock in moisture and impart a beautiful, glossy shine. While I find orange marmalade to be the perfect complement, if you happen to come across tangerine marmalade, it would be an absolutely exquisite choice, intensifying the cake’s signature flavor. Beyond citrus, apricot preserves make an excellent alternative. Their sweet-tart profile and vibrant color beautifully enhance the cake. Other fruit preserves like peach or even a light berry jam could work, though they would subtly shift the flavor profile. The key is to select a preserve that isn’t overly sweet or strongly flavored, allowing the delicate citrus notes of the cake to remain prominent.

Citrus and pistachios share a truly harmonious relationship, making them an ideal pairing for this cake. However, if sourcing raw pistachios to toast is a challenge, or if you prefer another nut, almonds are a fantastic substitute. Finely chopped almonds will provide a similar nutty crunch and a complementary flavor. Walnuts or pecans could also be considered, offering a slightly different, earthier profile. If using pre-prepared pistachios or any other nuts, I highly recommend opting for lightly salted varieties. The subtle saltiness helps to cut through the sweetness of the cake and enhance all the other flavors, creating a more balanced and intriguing taste experience.

A tantalizing slice of Tangerine Cake with a fork taking a bite, showcasing its moist interior, citrus top, and pistachio crunch.

More Citrus-y Favorites

If you’ve fallen in love with the vibrant flavors of citrus in this cake, you’ll be delighted to explore some of my other favorite recipes that celebrate these zesty fruits. From refreshing beverages to comforting soups and elegant desserts, citrus brings a special brightness to any dish. Dive into these recipes to keep the sunny flavors coming all year round!

Topo Chico Margarita

Greek Lemon and Rice Soup – Avgolemono

Sparkling Pear & Elderflower and Lemonade Cocktail

Yogurt Cake with Blood Orange Glaze

Marinated Olives with Tangerine and Chili

Cucumber Mint Lemonade

Clementine Shortcake on Olive Oil Biscuit

Blood Orange Scones

Lemon Orzo Pasta with Chicken

Watermelon Lemonade and Popsicles

Easy Lemon Garlic Pasta

Did you make this delightful Tangerine Cake recipe? I would absolutely love to hear from you! Please let me know your thoughts and experience by leaving a review or comment below. Your feedback helps others discover and enjoy this recipe too! And don’t forget to sign up for my newsletter to get more delicious recipes straight to your inbox. You can also follow along on Instagram, Pinterest, and Facebook for daily inspiration and behind-the-scenes glimpses!

📖 Recipe

Yield: 10-12 slices

Tangerine Cake

Ingredients

Unsalted Butter, for greasing the cake pan
3 Tangerines or Minneola Tangelos, 2 sliced – 1 juiced
6 large Eggs
2 cups Almond Meal
⅓ cup fine Polenta, not instant
1 teaspoon Baking Powder
½ teaspoon Kosher Salt, Morton’s
¾ cup Granulated Sugar
3 teaspoons Tangerine Juice, fresh squeezed
3-4 teaspoons Orange Marmalade
1 teaspoon Tangerine Juice, fresh squeezed
¼ cup Pistachios, finely chopped

Instructions

Preheat the oven to 350ºF and line an 8 or 9-inch cake tin with a parchment paper square, leaving the corners peaking up the sides. Grease the bottom and sides of the pan over the parchment with butter along with any exposed pieces of the metal pan if they peak out.

First zest, then peel, and slice two of the tangerines into about ¼-inch slices and reserve until needed. Juice the third, it should give you enough for the cake and the topping with some left for sipping.

In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, almond meal, polenta, baking powder, salt, and sugar, together, beat starting on low speed till combined then work up to high speed until fluffy and pale, 90 seconds.

Add the 3 teaspoons of tangerine juice and the zest and beat for 30 seconds longer.

Scrape the mixture into the prepared cake tin and smooth the top with a spatula.

Arrange the sliced tangerines around the top of the cake.

Bake for 45-50 minutes in the preheated oven until the edges of the cake begin to pull away from the sides of the pan and a cake tester comes out with only a few damp crumbs on it.

Place the cake on a wire rack to cool.

In a small saucepan, combine the marmalade and 1 teaspoon tangerine juice and heat over low heat till well combined. You could also warm them gently together in the microwave in 30-second increments till soft and brushable.

Brush the mixture over the top of the cake and sprinkle the chopped pistachios and leave the cake to cool in the tin before removing it.

Slice the cake into 8 or 10 pieces.

You can serve with a small dollop of lightly whipped cream on the side if you like.

Notes

Notes & Tips

It is best to use a springform pan or a deep tart pan that has a removable bottom in it for this cake. That is why I line it with parchment so the batter doesn’t flow out. Whatever pan you use, just be sure to use parchment and butter or it will stick.

It is important to really beat the ingredients in the first step together really well. Once they are combined in the bowl, turn the speed up to high and “whip it good”! This incorporates a lot of air into the cake giving it lift, and since it has no flour in it you really can’t overwhip it or make it tough.

The cake can be stored in a cool house at room temp for up to two days. If your house runs warm, store the cake in the fridge for up to 5 days.

Substitutions

In place of the polenta, you could also use cornmeal. Polenta and cornmeal are basically the same thing, polenta is just ground a little less than cornmeal, leaving it a bit larger grain. Think of polenta as large-grain cornmeal.

I love tangerines for this recipe, but you could essentially use any type of citrus. Though sticking in the orange family, like clementines, or even grapefruit will yield the best results.

I prefer using orange marmalade for this recipe, however if you ever come across tangerine I would suggest using that. You could also use apricot preserves. The purpose is to lock in the moisture in the cake and give it a nice shine.

Citrus loves pistachios, you could also use almonds if you don’t want to hunt down raw pistachios and toast them. If you do use prepared pistachios, I would suggest using lightly salted ones.

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Sun-Kissed Tangerine Cake