Bundt cake made with blended tangerines, almonds and chocolate chips. We’ve made so many classic grandmother-style big bundt cakes, from ricotta and chocolate chip bundt to the Camilla bundt, passing through the lemon bundt to the cappuccino bundt. We also made the two-tone orange and chocolate bundt without butter and the orange and carrot chiffon cake and counting them all, there are about 40 recipes on our blog to make the best bundt cakes, even a chocolate and zucchini bundt baked in a Versilia pan. Yet, among all these delicious recipes, we were missing a recipe for a bundt cake made with blended tangerines and chocolate chips, so today I fixed that! The bundt cake with blended tangerines is butter-free and is made in no time like the Bundt cake with blended orange and apples: you pour all the ingredients into the blender jar and in 5 minutes the batter is ready to be poured into the pan and baked! For my tangerine bundt cake I used a bundt cake pan, but you can also use a regular round pan — the result is guaranteed! Want to try it? Here’s my grandmother’s tangerine bundt cake recipe; you can enjoy it for breakfast, as a snack or anytime, and paired with a glass of warm milk it’s even better! Let’s go to the kitchen now — our recipe awaits — but before you start cooking, remember if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).

Also check out:

Difficulty: Very easy
Cost: Very inexpensive
Rest time: 15 Minutes
Preparation time: 10 Minutes
Portions: 12
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to make the tangerine bundt cake

2 1/4 cups all-purpose flour (type 00 equivalent)
3 eggs (large)
3/4 cup + 1 tbsp cup granulated sugar
1/3 cup almonds (whole or chopped) (about 1.8 oz)
2 tangerines (organic, whole — about 7 oz (200 g) total)
2/3 cup sunflower seed oil (about 5 fl oz)
1/3 cup chocolate chips (about 2.1 oz)
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 packet baking powder (leavening for cakes (about 2 1/4 tsp))

Tools

Blender
Bundt pan
Oven

Preparation

Gather all the ingredients except the chocolate chips in the bowl of your food processor and blend until you obtain a smooth batter; with a machine similar to a Bimby this will take 3–4 minutes at maximum speed. Add the chocolate chips and fold them in.
Pour the batter into a greased and floured bundt pan (I used a release agent) and bake at 338°F (170°C) for 40 minutes. Perform a toothpick test, remove from the oven, let cool slightly and unmold. Dust with powdered sugar, or like me, decorate with melted white chocolate and chopped nuts (pistachios).
Enjoy warm or at room temperature.