Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare the tin
Tangerines
Tangerine mixture
Batter
Utensils
one bundt cake tin (approx. 3 l)
How it's done
To prepare the tin
Grease the bundt tin with the soft butter, sprinkle with the sesame seeds. Carefully tap out any excess sesame seeds.
Tangerines
Pierce the tangerines at the lower end with a knife, place them in a pan so that all the tangerines touch the bottom of the pan. Pour in the water until they are two-thirds covered. Bring the water to the boil. Reduce the heat, cover the tangerines and simmer for approx. 40 mins., turning them approx. every 10 mins. Leave the tangerines to cool.
Tangerine mixture
Remove the stem from the tangerines. Cut the tangerines into pieces with the peel on, remove the seeds. Place the tangerine pieces and gochujang paste in a measuring cup, puree until smooth, transfer to a bowl.
Batter
Gradually beat in the eggs using the whisk on a mixer. Mix in the oil, butter and orange zest. In a bowl, mix the flour with all the other ingredients up to and including the salt, mix into the tangerine mixture. Transfer the batter to the prepared tin.
To bake
Approx. 55 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow the cake to cool for approx. 15 mins. Turn the cake out onto a plate, carefully remove the tin, leave to cool.
| Note: | For this recipe, it is important that the tangerines are as untreated as possible. So use organic tangerines. If you can't find organic tangerines, you can use regular tangerines instead. However, you should wash them in hot water and rub them dry before using them. |
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