Because in food I trust. In all forms and shapes. 

Tangerine marzipan cake

Tangerine marzipan cake

Ingredients

3 tangerines (220 g)
120 g oats or oat flour
120 g whole grain flour
1,5 tsp baking soda
0,5 tsp baking soda
pinch of sea salt
8 cardamom pods, seeds crushed
120 g light muscovado sugar
130 g silken tofu
120 ml almond milk
130 ml grape seed oil
120 g honey marzipan, cut into small pieces
70 g Seeberger soft cranberries

to decorate:
Seeberger pistachios, crushed into smaller and bigger pieces
sprigs of rosemary
20 ml honey or agave syrup

Prepare

Place the tangerines into a pot, cover with water, and heat until it starts to boil and boil for 30 minutes. Drain and cool completely. 

Preheat the oven to 190°. Line two 16 cm or 7 x 15 cm pans, or a 10 x25 cm loaf pan with baking paper. 

In a blender, process the oats with the cardamom until it resembles flour. If using ready-made flour, just mix in the cardamom. Place into a bowl and mix with wholegrain flour, salt, baking powder, soda, and marzipances.

In the same blender on high-speed, process 2 tangerines to make almost a puree, but with some pieces. Add silken tofu and blend nce again (just a few seconds). Add oil, milk, and mix. Add the liquids to the flour mixture and mix until it is halfway incorporated. Add cranberries and mix until fully incorporated, but do not over mix. Pour into the pans or pan, spread the batter evenly, and bake in the middle of the oven for around 40 minutes for small ones or 1 h 10 minutes for the large pan or until an inserted wooden skewer comes out clean. When done, remove and cool 30 minutes in the pan. Transfer to a cooling rack. Cool completely. 

Before giving as a gift or serving, decorate with the last tangerine cut into 8 pieces. Spread the cake with some honey, arrange the tangerines and rosemary, pour over the rest of the honey, and sprinkle with pistachios.In a small saucepan, heat honey and water just until it starts to bubble. Spread on the cake and place the fruits and nuts, as the honey will allow them to stick. When it is done, spread the honey on the fruit to make them glossier. Serve or wrap as a gift. 

Recipe and pictures: Signe Meirane
In cooperation with SEEBERGER
Camera: Sony Alpha 7s




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