The best recipes with tangerines! Sweet and sour temptation in your kitchen

Tangerines are a welcome refreshment not only on hot summer days, but also a vitamin bomb.

However, the aroma of this fruit is much more often associated with the Christmas period, but thanks to its good availability, we can consume it all year round.

We use this in our tangerine recipes, for sweet treats!

Bun with tangerines

For this mandarin bun recipe, add a pinch here, a pinch there, and it’s done!

A wonderful fluffy bun just like mom’s.

What will we need

• 6 tangerines
• 1/2 cup oil
• 3 eggs
• 2 cups plain flour
• 1 cup of sugar
• 2 baking powders

Method

1. Beat the egg yolks with sugar, add oil.
2. Sift the flour with baking powder and add to the dough.
3. Beat the egg whites and mix gently.
4. Blend the tangerines and mix them in as well
5. Bake in a preheated oven at 180 ºC until golden.

Tangerine cake

A no-bake dessert that will simply delight you.

What will we need

• 4 sour creams
• 4 vanilla sugars
• 2 packages of biscuits
• 2 tangerine compotes
• cocoa

Method

1. Mix sour cream with sugar.
2. We will prepare a cake mold.
3. The first layer consists of sponge cakes.
4. This is followed by a layer of sour cream.
5. The last layer is represented by tangerines.
6. We repeat the process until the mold is full.
7. Sprinkle with cocoa and leave to harden in the fridge overnight
8. We serve.

Tangerine compote

Compote mandarins probably taste even better than fresh ones.

What will we need

• 500 g of tangerines
• 1 vanilla sugar
• cane sugar
• juice of 1 lemon

Method

1. Peel the tangerines.
2. Cover with hot water and add lemon juice.
3. Sweeten with vanilla and cane sugar.
4. Cook for approximately 15 minutes.

Tangerine slices

Great cuts that will decorate any celebration.

What will we need

For the dough

• 3 eggs
• 120 g granulated sugar
• 1 bag of vanillin sugar
• 120 g semi-coarse flour
• 3 tangerines
• 1 teaspoon of baking powder

For filling

• 1 cup of whipped cream
• 3 spoons of sour cream
• 2 tangerines
• 2 spoons of sugar

Method

1. Beat the egg yolks with sugar, add softened butter and cream.
2. Sift the flour with baking powder and add to the dough.
3. Beat the egg whites and mix gently.
4. Peel the tangerines and divide them into wedges, place them on the surface of the dough in rows, then cut portions according to the tangerines.
5. Bake in a preheated oven at 180 ºC until golden.
6. Cut the baked cake into strips and cut lengthwise into slices.
7. We use cream whipped from cream, sugar and tangerines.
8. We serve chilled.

Tangerine cake

This delicious tangerine cake is fluffy and light! Its crispy, buttery short crust is filled with a citrus-flavored foam filling.

What will we need

• 500 ml of tangerine and orange juice
• 350 g ground biscuits
• 5 teaspoons of finely grated lemon zest plus 3 tablespoons of fresh lemon juice
• 250 g of sugar
• 100 g butter, melted
• 2 teaspoons unflavored gelatin
• 4 large eggs, separated

Method

• Preheat the oven to 180 degrees.
• Cook the juice in a small saucepan over medium-high heat until reduced, about 18 to 20 minutes.
• Mix the biscuits, 1 tbsp lemon zest and 60g sugar in a food processor until thoroughly combined.
• Add melted butter while mixing until combined.
• Press the cookie mixture evenly into the bottom of the pie pan.
• Bake until golden, about 15 minutes.
• Transfer to a wire rack to cool completely.
• Put the lemon juice in a small bowl.
• Add gelatin. Leave to soften for 10 minutes.
• Meanwhile, whisk the egg yolks, 80g of the sugar, the juice reduction and the remaining 2 teaspoons of the zest in a medium saucepan.
• Cook over medium-low heat, stirring constantly, until thickened, about 10 minutes.
• Remove from heat. Add the gelatin mixture and whisk until the gelatin is completely dissolved.
• Transfer the gelatin and egg yolk mixture to a large bowl.
• Place in the refrigerator, stirring occasionally, and let it thicken for 25 to 30 minutes.
• Gradually beat the egg whites with the remaining sugar until thick.
• Fold the egg white mixture into the gelatin and egg yolk mixture until combined.
• Pour into the cooled body.
• Refrigerate until mixture is set, at least 2 hours or overnight.

Tangerine Muffins

Here is the recipe for the best tangerine muffins you will ever taste!

What will we need

Dough

• 100 g mandarin pulp
• 2 eggs
• 70 g of butter
• 125 g plain flour
• 80 g of sugar
• 35 g of sour cream
• 8 g of baking powder

For filling

• 2 egg yolks
• 85 g of tangerine juice
• 20 g of sugar
• 5 g of cornstarch
• 20 g of butter

For the frosting

• 65 g of egg whites
• 130 g of sugar
• 180 g of butter

Method

• Blend the tangerines until smooth with a blender and rub the mass through a sieve to get rid of larger pieces.
• In a separate bowl, mix the flour and baking powder.
• Cream the sugar with the butter and add the eggs one at a time and mix.
• Next, add the tangerine puree and sour cream.
• At the end, add the sifted dry ingredients and thoroughly mix the mass until smooth.
• Fill the molds 2/3 full with the dough and bake in an oven preheated to 160 degrees for 25 to 30 minutes.
• For the filling, mix the egg yolks, sugar, cornstarch and tangerine juice in a saucepan.
• Mix them together and place in a water bath and stir until thickened.
• Remove the pot from the heat and add the butter and mix well.
• Cover the finished curd with foil and put it in the fridge for 2 to 3 hours.
• For the glaze, mix the egg whites and sugar in a bowl and place in a water bath.
• The mass must be constantly stirred until the sugar crystals are completely dissolved.
• When the frosting is ready, remove it from the water bath mass, beat at high speed until a white dense mass for about 10 to 12 minutes.
• Then add the well-softened butter and continue whipping the cream for another 10 to 15 minutes until fluffy.
• Put the cream in the fridge for 15 minutes to set.
• Using a knife, make a hole in the middle of the finished mandarin muffins, which you fill with the finished mandarin cream and finally decorate the muffin with the stiffened egg white glaze.

Types of tangerines

Clementines
Perhaps the best-known type of mandarin orange, you can tell by their shape – they are wider than they are tall, and they are plump rather than round. And their skin, which peels easily.

Clementines are usually much sweeter – and less sour, plus they are seedless, making them a great snack.

Golden tangerines
This variety of tangerine has a bump that looks a bit like small stones dug out of the ground.

But beneath all the wrinkles is a true inner beauty with thick, deep orange marigolds full of sweet juice and most used in fresh juices.

Murcott
Half tangerine, half orange, this hybrid was first bred in Florida, where a farmer named Charles Murcott experimented with creating new citrus fruits in the 1920s.

Mandarin is easy to peel, sweet and juicy with a clean citrus scent and bright orange color.

Pixies
These tangerine varieties are less sweet than others, paler in color and only moderately juicy.

Satsuma tangerine
This special variety of tangerines comes from Japan.

Mandarins are sweet but also a little sour, with plump, seedless flesh that carries a much stronger aroma.

Satsumas are particularly popular in the kitchen, regularly appearing in everything from salads to stuffing to stir-fries.