05-Feb-2012

Tangerine Dream

Bake a Mandarin Cake

Tangerines, mandarins and other citrus are such a treat in the colder months. Not only do these little bits of sunshine make your taste buds smile, but the Vitamin C they contain can help bolster your immune system. It’s always a good idea to keep a variety of citrus fruits on hand for tasty lunch box snacks or a mid-afternoon work break.

It’s important to fuel the body with whole foods and foods that are as close to a natural state as possible—especially for your first meal of the day. Eating naturally is a great way to supply your body with the vitamins, minerals and nutrients you need to maintain radiant health and energy.

Whether winter chills make you crave some Vitamin C-filled citrus fruit—or if you’re looking for something novel for breakfast—this lovely low-sugar tangerine cake might be just the ticket to pick up your spirits.

The combination of fruit, nuts and flaxseed adds the health-promoting properties of flavonoids with some protein and fiber in a tasty alternative to oatmeal or cold cereal. Enjoy with a mug of spirit-warming Yogi Tea to start your morning!

Tangerine Breakfast Cake

4 fresh seedless mandarin oranges (tangerines, clementines)
1/2 t almond extract
1/3 C sugar (raw or sugar-alternative)
1/4 C olive oil
1/2 C plain, unsweetened non-dairy milk (soy, rice, almond, hemp, etc.)
2 T ground flaxseed (flax meal)
1 1/2 C whole-wheat pastry flour
1/2 C ground almonds (almond meal)
2 t baking powder
1/2 t baking soda
1/4 t salt
Powdered sugar for dusting

Preheat oven to 350°. Oil a cake or bundt pan (or line with parchment paper). Zest the mandarins then peel and puree them in the blender. This should give you 1/2 - 3/4 cup of puree and 2-3 tablespoons of zest.

Combine the zest and pureed oranges in a small bowl with the almond extract, sugar, oil, milk and flaxseed and set aside.

Combine the flour, ground almonds, baking powder, baking soda and salt in a medium bowl. Add the wet ingredients and gently stir until combined, but don't over-mix. Add more milk if the batter is super thick (it should be thick but not cookie-dough thick).

Pour the batter into prepared pan and bake for about 25 minutes or until the cake is lightly browned and a toothpick inserted in the center comes out clean. Let cool in pan until it is cool enough to handle then turn it out onto a baking rack to cool completely. Serve on a plate and dust with powdered sugar.

Allison Brewer
Mother of two, writer, vegetarian and aspiring triathlete
Get Natured Blog

Recommended: Thrive - The Vegan Nutrition Guide to Optimal Performance in Sports and Life by Brendan Brazier and Everyday Happy Herbivore by Lindsay S. Nixon