Flourless Tangerine Cake Recipe

If you adore bright, vibrant citrus flavors wrapped in a tender, moist cake, then you are going to fall head over heels for this Flourless Tangerine Cake. This gem of a dessert captures the essence of whole tangerines and rich almond flour, creating a luscious texture that’s both dense and light at the same time. Bursting with tangy, fresh fruitiness and subtle almond undertones, this cake offers a delightful slice of Italian tradition that feels just like biting into a juicy tangerine. Whether you’re serving it for a special occasion or treating yourself, the Flourless Tangerine Cake is an unforgettable way to celebrate the fresh flavors of citrus in a naturally gluten-free masterpiece.

Ingredients You’ll Need

Gathering simple, fresh, and wholesome ingredients is the key to making this Flourless Tangerine Cake shine. Each element plays a vital role, from the bright sunny tangerines that bring moisture and zing, to the almond flour which gives the cake its rich texture and nutty depth.

• Tangerines (1 pound): Using whole tangerines brings natural sweetness, moisture, and that essential citrus punch.
• Eggs (3): They provide structure and richness while keeping the cake tender.
• White sugar (1 cup): Just enough sweetness to balance the tartness without overwhelming.
• Almond meal or almond flour (3 cups): Offers a moist crumb and a nutty flavor that’s essential for the texture.
• Baking powder (1 tsp): A little lift helps keep the cake light despite being flourless.
• Amaretto (2 Tbsp, optional): Adds a subtle, aromatic almond-liqueur note that enhances the cake’s complexity.
• Confectioner’s sugar for dusting: A delicate finish that adds a touch of elegance and a hint of extra sweetness.

How to Make Flourless Tangerine Cake

Step 1: Prepare the Tangerine Puree

This step takes a little patience but it’s absolutely worth it. Start by washing your tangerines thoroughly, then place them in a saucepan covered with cold water. Bring the water to a boil and let the tangerines simmer for a full 15 minutes — this boiling process helps to soften the peel and remove any bitterness that might interfere with your cake’s bright flavor. Once they’re cooled a bit, quarter the tangerines, remove any seeds carefully over a plate to catch all that precious juice and pulp, then blend everything in a food processor until completely smooth. I recommend weighing your puree and using precisely 11 1/2 ounces for the perfect balance.

Step 2: Mix the Batter

Once your puree is ready, it’s time for the fun, mess-free part. In a large bowl, beat together the eggs and sugar until the mixture is light and creamy — this will ensure a tender cake crumb. Fold in the almond meal, the vibrant tangerine puree, baking powder, and if you’re feeling adventurous, add the amaretto for a lovely twist. Gently mix everything until fully combined without overworking the batter.

Step 3: Bake to Perfection

Pour your aromatic batter into a buttered 9-inch springform or tart pan with a removable bottom, smoothing the surface evenly. Pop it into your preheated 350°F oven and bake for 50 to 60 minutes. Keep an eye on the cake as it browns; if it’s getting too dark on top before the center is done, tent it loosely with foil to protect it. You’ll know it’s ready when a toothpick inserted into the center comes out clean and the top has a delicate golden hue.

Step 4: Cooling and Finishing Touches

Once out of the oven, let the cake cool on a rack for at least 10 minutes before removing it from the pan. This brief cooling helps the cake set perfectly. Just before serving, dust the top generously with confectioner’s sugar and sprinkle with a bit of zesty citrus peel if you like to emphasize that fresh tangerine brightness.

How to Serve Flourless Tangerine Cake

Garnishes

Keeping things simple here really lets the cake shine. A light dusting of confectioner’s sugar is classic and tempting. For a fresh pop of flavor and color, add a few finely grated tangerine zest strips or even thin slices arranged on top. Toasted almond slivers scatter beautifully over the cake and introduce a delightful crunch that complements the softness perfectly.

Side Dishes

Pair this Flourless Tangerine Cake with a dollop of lightly whipped cream or luscious mascarpone cheese for creamy contrast. A scoop of vanilla bean ice cream is also divine, melting gently into the citrusy crumbs. To up the freshness factor, serve alongside a simple mixed berry compote or lightly dressed seasonal fruit salad for a vibrant balance.

Creative Ways to Present

If you’re impressing guests or just in the mood to make dessert extra special, consider presenting slices individually with a drizzle of honey or a spoonful of citrus-infused yogurt on the side. You can also serve the Flourless Tangerine Cake as mini cakes or tartlets using smaller pans — perfect for intimate gatherings or gift-giving occasions. Piping a little orange-flavored whipped cream on top adds an elegant flare.

Make Ahead and Storage

Storing Leftovers

You’ll be thrilled to know that this Flourless Tangerine Cake stays wonderfully moist for several days. Wrap it tightly in plastic wrap or keep it in an airtight container and store it in the refrigerator. The flavors deepen and meld beautifully, making leftovers just as delicious as fresh slices.

Freezing

This cake freezes exceptionally well. For best results, wrap individual slices in plastic wrap and place them in a freezer-safe container or bag. When you’re ready to enjoy, thaw them in the fridge overnight. The texture holds up nicely, and the citrus flavor remains vibrant and inviting.

Reheating

If you prefer your cake warmed, gently reheat slices at low heat in the oven or microwave for a few seconds. Just enough to take the chill off without drying out the moist crumb. A warm slice paired with a scoop of ice cream can turn a simple snack into a comforting treat.

FAQs

Can I use other citrus fruits instead of tangerines?

Absolutely! While tangerines offer a uniquely sweet and tangy flavor, you can experiment with oranges, clementines, or even mandarins. Keep in mind that different citrus fruits vary in bitterness and sweetness, so adjust sugar slightly if needed.

Is almond flour the same as almond meal for this recipe?

Either works well here. Almond meal tends to be coarser and includes skins, giving a slightly nuttier flavor and denser texture, while almond flour is typically blanched and finer. Choose based on your texture preference—both yield delicious results.

Can I make this cake vegan or dairy-free?

This traditional recipe relies on eggs for structure, so vegan versions require experimentation with substitutes like flax eggs or aquafaba, which may alter texture. Since the recipe doesn’t include dairy, it’s naturally dairy-free, making it perfect for those avoiding dairy.

What’s the best pan to use for this cake?

A 9-inch springform pan or tart pan with a removable bottom is ideal to easily release the delicate cake without damage. If you don’t have one, a well-buttered round cake pan can work but may be a bit trickier to remove the cake cleanly.

How do I know when the cake is done?

Look for a lightly golden top and test doneness with a toothpick inserted into the center; it should come out clean or with only a few moist crumbs attached. The cake will firm up a bit more as it cools, so be careful not to overbake.

Final Thoughts

There’s something truly magical about this Flourless Tangerine Cake — it’s a celebration of simple ingredients transformed into something breathtakingly delicious. Moist, citrusy, and naturally gluten-free, it feels both like a cozy family recipe and an elegant dessert for guests. I can’t recommend it enough if you want a cake that’s bursting with fresh flavor and rich texture. Give it a try, and I promise it will become one of your favorite go-to cakes for years to come.