Tangerine Tea Cake

1 4-layer cake

An etherealtangerine cake seems the idealsnack for a nice afternoon.Zest and juice flavor the cake;marmalade sweetens thecream filling.


  • 12 ounces (3 sticks) unsalted butter, softened, plus more for pans

  • 3 cups all-purpose flour, plus more for dusting

  • 2 ¼ teaspoons baking powder

  • 1 teaspoon ground allspice

  • ¾ teaspoon salt

  • 2 cups sugar

  • 6 large eggs, room temperature

  • 1 ½ teaspoons pure vanilla extract

  • ¼ cup plus 2 tablespoons sour cream

  • ¼ cup plus 2 tablespoons finely grated tangerine zest; ¼ cup plus 2 tablespoons fresh tangerine juice (about 4 tangerines total)

  • 2 tablespoons finely grated peeled fresh ginger

  • ¼ cup Orange Marmalade, made with tangerines

  • Tangerine-Marmalade Cream

  • Candied Tangerine Slices


  1. Preheat oven to 350 degrees. Cut two 8-inch rounds of parchment paper to line the bottoms of two 8-inch (2 inches deep) round cake pans. Butter and line pans. Butter linings, then flour pans, tapping out excess. Set aside.

  2. Whisk together flour, baking powder, allspice, and salt in a large bowl; set aside. Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until fluffy, 2 to 3 minutes.

  3. Reduce speed to low; add sugar in a slow, steady stream. Raise speed to high; mix until pale, 2 to 3 minutes. Reduce speed to medium-high. Mix in eggs, 1 at a time, mixing 30 seconds after each and scraping down sides of bowl as needed. Mix in vanilla.

  4. Reduce speed to low. Add flour mixture; mix until just combined. Mix in sour cream, zest, juice, and ginger.

  5. Divide batter between prepared pans. Bake until deep golden and a cake tester inserted into centers comes out clean, about 40 minutes. Let cakes cool in pans on wire racks 20 minutes. Unmold cakes onto racks; let cool completely.

  6. Using a long serrated knife, halve each cake horizontally to create a total of four cake layers. Turn cake layers cut sides up. Brush 1 tablespoon marmalade on top of each layer.

  7. Using an offset spatula, spread 1/2 cup plus 2 tablespoons marmalade cream over the top of one cake layer. Top with another cake layer, cut side up. Repeat with remaining cake layers, stacking to form a four-layer cake and spreading top layer with 1 cup plus 2 tablespoons marmalade cream. Garnish assembled cake with candied tangerine slices.

Cook's Notes

If you like, make this recipe using navel oranges in each of the components.

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