In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.īeat in the powdered sugar, a 1/4 cup at a time until fluffy. I had some left over batter and made 4 cupcakes.Ĭool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.
I used the tins I mentioned above and could make 2, which i cut in half, producing 4 halves. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean 35 to 45 minutes. Whisk in eggs, one at a time, until combined.Ĭombine the dry ingredients with the wet ingredients.ĭivide the batter between the prepared cake pans. In a food processor (because I don’t own a grater) add the carrots (chopped in chunks) the oil, sugars, and vanilla. In a medium bowl, whisk flour, baking soda, salt, crushed walnuts and the cinnamon until well blended. Or, grease and flour the bottom and sides of both pans. Grease round cake pans and line the bottom with parchment paper then grease the top of the paper. Heat the oven to 350 degrees Fahrenheit (176C). I have typed in the search bar for you so all you need to do is click the link. You would think an oven would be expensive, but, you can pick up some second hand on the second hand group on facebook, or online. It will change your life in Korea!! Not only can you make delicious grilled veggies but you can also have cake WHENEVER you desire. This brings me to point where I give you some advice. I should do a blog post on the best cake in Seoul? Of course you can find delicious cake in Seoul, but it comes at a cost and is not always in the same hood as you are. So where does that leave us baking lovers? Longing for yummy cake and paying WAY too much for one slice of mediocre processed cream cake. Most Korean food (not all) is prepared on the gas range or via a fermentation process. If you are a teacher in Korea (like I am) you will likely have received accommodation from your boss or have received a housing budget.Įither way, most kitchens here do not come with an oven. Since everything was ready on Saturday morning, I started to rock the pots and bowls.Kitchens in most Seoul apartments are VERY dinky. If you use frozen pulpa to bake this bundt cake, make sure to take pulpa out one day before baking so it thaws slowly.Īlso, quantity of batter you get is exactly enough to make one large and six small bundts so please prepare large bundt pan (3 ½ cups) and six small bundts pan as well. This is easy tangerine cake recipe to make once you have thick pulpa, freshly made or thawed. To know approximate quantities, let me say I got 1 ½ cup of pulpa after boiling six tangerine oranges. Namely, this orange cake recipe requires no tangerine juice and zest only but you boil whole tangerines, cool and chop them until you get thick pulpa. Since fresh tangerines cannot wait that long, I decided to make an experiment with boiling the tangerine oranges in October and bake the cake in February.įrozen pulpa, once thawed, works great with the rest of ingredients and it is great to know, dear friends, this orange preserving works excellent ! We used them for breakfasts with cereals and I thought how good it would be to use them for orange bundt cake to publish once citruses’ season arrives.
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