Mandarin cupcake (can be made from oranges)

Mandarin cupcake (can be made from oranges)

Category: Bakery products

Ingredients
Tangerine puree (oranges possible)	200 g
Sugar	250 g
Almond flour	250 g
baking powder	1.5 tsp
Egg	6 pcs

Cooking method

• Until we have winter and new year, oranges and tangerines do not end, I highly recommend this muffin cake. Its difference from all the others is that we use the whole fruit with the skin. So:
• 1. First, make mashed tangerines (you can use oranges, but the color seems to be faded out of them and they are slightly less aromatic). To do this, take about 250 grams of whole tangerines (how many pieces depend only on size, maybe 3-4), wash the peel thoroughly, and cook whole over medium heat for about an hour. Before cooking, I write a little more tangerines, because for some reason they seem to be boiled for me, plus sometimes there are varieties of tangerines where there are a lot of seeds, plus something will settle on a blender ... it is better to have excess mashed potatoes than after all the manipulations we will miss ... We take it out of the water, cool it, cut it into pieces, peel it and, together with the peel, punch it with a blender until a homogeneous smooth mass is obtained. Cool the mass in the refrigerator, mashed potatoes should be cold.
• 2. Preheat the oven to 150 degrees Celsius. Prepare the standard shape with a brick or round by 23 cm. We line the bottom of the shape with baking paper so that the cake does not stick.
• 3. In a bowl, mix almond flour and baking powder.
• 4. In another bowl, beat eggs and sugar, not too much, just until nicely uniform. *
• 5. Add tangerine puree (200 g) to the eggs and stir.
• 6. Combine the almond and egg mixture.
• 7. Pour into a mold and bake until tender. I am writing so vaguely, because many factors affect this cake: the variety of tangerines, oranges, and in what form you bake it. Usually, after 40 minutes, for a brick, I start checking just for pressing - if it is springy, then it’s ready, or for a wet match. The pie is very juicy and very aromatic. The maximum that you may need is to sprinkle it with powdered sugar for beauty, but I do not do this, it is very self-sufficient.

Note

Eggs with sugar do not need to be beaten too hard, as in the process the pie will fall off and you will not win anything. Unknowingly, I whipped it to the ribbon for the first time, the mass was super fluffy, I even had to pour it into two molds, since it didn't fit into one and then everything fell completely.

Can you substitute almond flour? Or is it important?

Can you substitute almond flour? Or is it important?

Oksana, it’s still the main ingredient. At most, the last time I replaced 150 g of almond with oat for reasons of calorie content of the cake. That is, I took 100 g of almond flour and 150 g of oatmeal and I didn't like the muffin, although my husband still tastes good. But for my husband, it is because of the diet that I bake from 150 g of almond flour and 100 g of oatmeal, and I replace half of the sugar with a sweetener of 0 calories.
But seriously, almond flour is needed there. Maybe if you have a pack of 200 grams, then you can put 50 grams of oatmeal without consequences. But more than 50 grams of replacement is not the same cupcake. But my husband likes his low-calorie version. But honestly, try the recipe for the first time. It's just possible that if you replace it, then you will say that it is not tasty at all, and the cupcake is very unusual. It freezes wonderfully. Another moment, when I last experimented and put 150 grams of oatmeal, the cupcake seemed to categorically did not want to bake, in my opinion I baked it for 1 hour 30 minutes if not more and still the middle was sticky.My husband is obsessed with this cupcake, it is he who does not end in my freezer. That is, there are 2 pieces left, the husband takes out the penultimate one: "Honey, my orange pie is on its way, please bake." Therefore, I even cook more tangerine mass and it is in my freezer in zip bags of 200 grams each.

Thank you for such a detailed answer.

you bake it most importantly, then say thank you hehe
seriously, always happy to answer

Thank you, very tasty! My husband looked askance at me when I cooked tangerines))). I had two hundred grams of almond flour, added fifty grams of coconut. It was baked until tender for 60-65 minutes.

Light, very cute. Clever, what did you do, you probably had an additional smell of coconut with coconut flour

The aroma of coconut is sensed, but subtly, mainly in the taste of tangerines and almonds. After aging, the cake is even tastier, moderately moist and tender.

The aroma of coconut is sensed, but subtly, mainly in the taste of tangerines and almonds. After aging, the cake is even tastier, moderately moist and tender.

here, I just like that it does not stale, but only tastes. Coconut flour is a worthy addition, if it were not for the calories, it would have to be added, and so it has to be oatmeal, sir hehe

Thanks for the recipe. On Sunday I did it, I just put 200 grams of sugar. My all liked it, they said to do more

Thanks for the recipe. On Sunday I did it, I just put 200 grams of sugar. My all liked it, they said to do more

glad you liked it



Yesterday I had a baking day with my husband in the freezer, several cupcakes ended at once, I baked tangerine / orange and this time I photographed the whole process.
Here is the weight of the oranges before boiling


But after.

As you can see, 35 grams have boiled down somewhere. Since we have oranges here like shoe polish, I cook two portions at once, I will freeze one.

We cut out the bones.


well, something like this: