Name: Mandarin Almond Bacon
Yield: 10
Cuisine: cuisine
Ingredients: 250 gr. of butter; 200 gr. icing sugar; 6 tangerines (skin and juice); 4 eggs; 50 gr. Of flour; 2 teaspoons of baking powder; 250 gr. semolina (durum wheat or corn semolina flour); 200 gr. almond flour; 1 Greek yogurt; 275 gr. white sugar; 1 splash of Cointreau; 500 ml of water

This cake is juicy, buttery and very aromatic. Juicy because it is bathed in a delicious mandarin syrup. Buttery because it contains almond flour and a good proportion of butter. And aromatic because it is scented with mandarin orange and orange liqueur.

Mandarin Almond Bacon

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Have a delicious breakfast with this super spongy tangerine and almond cake recipe. can not be more good

Ángela

Kitchen: cuisine
Recipe type: breakfast
Rations: 10

Ingredients

250 gr. of butter
200 gr. icing sugar
6 tangerines (skin and juice)
4 eggs
50 gr. Of flour
2 teaspoons of baking powder
250 gr. semolina (durum wheat or corn semolina flour)
200 gr. almond flour
1 Greek yogurt
275 gr. white sugar
1 splash of Cointreau
500 ml of water

Music

First we make the syrup by diluting in a saucepan over low heat the water, the liquor, the juice and the zest of 3 of the tangerines and the white sugar
Let this mixture cook over low heat until it acquires the consistency of light syrup.
To start with the cake, we beat the butter, the icing sugar and the zest of the rest of the mandarins with the rods until we obtain a cream
Then add the eggs one by one and mix.
Gradually add the sifted flour together with the yeast, semolina and almond flour
Mix well and add the juice of the tangerines and the yogurt.
Pour this mixture into a greased round or rectangular mold and bake at 160 degrees for 1 hour or so.
The cake must be firm to the touch and dry inside.
Out of the oven, bathe the already unmolded cake on a tray and still hot with half the syrup, which must be lukewarm
When the cake cools down, we finish smearing it with the rest of the cold syrup.

Image: Bbcgoodfood