From the page: Sweet tangerine that goes a long way
Idea 6
Peel powder for cakes
Turning tangerine peel into powder and using it in cake batter is a home baking trick that uses the whole fruit, just as our grandmothers did. The ground peel releases its aromatic oils into the batter and also brings fiber — the cake becomes more fragrant and moist, with a delicate citrus flavor.
What you need
- Tangerine peels (only the colored part)
- A blender or grinder
- A pan and oven
- The ingredients of your cake recipe
How to make it
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1
Wash the tangerines well and remove the peel, scraping or cutting away the white part so it does not turn bitter.
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2
Dry the peels in a low oven (60°C) for 30 to 40 minutes or in the sun until brittle.
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3
Blend the dried peels in the blender until they become a fine powder — if it is still moist, toast a bit more.
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4
Mix 2 to 3 tablespoons of this powder directly into the cake batter, along with the flour.
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5
Bake as usual and enjoy the citrus aroma taking over the kitchen.
Finishing touches
The leftover powder yields several recipes — store it closed and use it also in cookies, carrot cakes, and pie crusts. It is incredible combined with cinnamon.
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