This week’s Tuesdays with Dorie recipe is the perfect cake to enjoy on a snowy Sunday afternoon with a cup of tea or coffee. It’s simple to make, leaves the house smelling amazing and tastes even better the next day. Win, win and win!
This Fluted Tangerine Carrot Cake (p 22) is meant to be baked in a fluted quiche or tart pan – one without a removable bottom which I don’t own. I went with a simple 9″ cake tin so mine was not quite so pretty…
The cake has a whisper of carrot (1 medium) and a big hit of tangerine (or clementine, in my case) from both zest and juice so it tastes more like a citrus cake than carrot. It’s light and moist and perfect sprinkled with a touch of icing sugar…
(or even topped with a scoop of vanilla ice cream… just saying)
This is a recipe I will come back to. So versatile, so easy. SO tasty.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
Please note: The product links from Amazon and The Book Depository are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price which goes towards maintaining eat. live. travel. write. Thank you in advance!
This cake is stellar. It, to me, is representative of what I love about much of Dorie’s recipes: simplicity, letting flavours shine through.
Much better suited to tea than coffee; something aromatic like Early Grey. Orange Pekoe if you want a little less.
Or, of course, a wee tipple in the evening. 😉
Your cake looks great! I was about to use an ordinary 9″ cake pan because I only had a tart pan with a removable bottom, but I ended up taking a gamble by using my tart pan anyway. The batter was thick enough that hardly anything seeped out of the bottom, in case you want to try it for yourself in the future!
Your cake looks great. It is a good idea to sprinkle it with powdered sugar. The glaze was a bit too sweat. Love your china!
Your cake looks perfect. I bet it was great with the powdered sugar too.
Your cake looks perfect. I bet it tasted good with powdered sugar, I even liked it plain.
You’re right, it does taste more like citrus than like carrot. But good no matter what the predominant flavour it! And I never thought to just dust it with icing sugar, but that’s a great idea. Your cake looks great!
Your cake looks so pretty with its dusting of icing sugar. I liked the carrot, orange and ginger together – delish.
Your cake looks perfect! I was surprised by how light and moist it turned out.
Your cake is lovely. I don’t think it needs the fluted pan to look good.
I love the coloring in your cake, so nice and bright. Also, the powdered sugar on top looks perfect.
I do not own a fluted pan without a removable bottom so I went ahead and used it anyway and it worked out perfectly! You are right, the citrus was the dominant flavor, all I could taste was the lemon I used.
Your cake looks wonderful! I did not use a fluted pan either. Love the powdered sugar over yours!
Look forward to this cake especially with Mr. Neil’s great review and recommendation for tea.
Oh stop–your cake is totally pretty! I used a removable bottom tart pan and it worked out just fine.
Oh I loved the powdered sugar on top!! I bet that was the perfect finish! Yay for you 🙂
This was so delicious wasn’t it? And of course yours is gorgeous as usual!
Thanks so much. And yes, this was so very good!
I think this cake is lovely, fluted or no. I finally caught up with this recipe on the blog today and am catching up on the group’s posts about it, too. It was a big hit here and I’m not surprised that it seems to have gone over well universally.