Greek Yogurt Tangerine Cake is one of the prettiest cakes around, and easiest, too! It’s a simple cake made moist with yogurt and olive oil, and dressed with what turn into baked candied tangerine slices on top.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
There were big eyes and no talking around the table when I first made and served this delicious cake.
Then, finally, my husband said, “WOW! This is unbelievably good!”
That’s what you want to hear, amIright?
This cake checks all the boxes: pretty, easy, moist, packed with bright citrus flavor, and sweet but not cloying. It makes a perfect dessert, or a snack with tea, or I have been known to eat it for breakfast. (Shhh….) It’s a wonderful cake to take to a friend or serve at a party, because it makes 10 nice-sized pieces. And it tastes as good or even better the next day, if people will leave it alone that long.
Spring or Easter brunch anyone? (And are you appreciating my mother’s glass English Hobnail plate the cake is place on? I just learned that is what it is called.)
How to make Greek Yogurt Tangerine Cake
1. Gather your ingredients.
2. Zest 2 tangerines with a rasper-type microplane tool and mix the zest into the sugar, for best flavor.
3. Mix and pour batter into prepared springform pan.
4. Lay tangerine half moons on the top in a decorative way. I like to start with a circle in the center, and fan out half moons around it. I intend to cut between each half moon. I have numbered the photo in the places where I will cut, so you can see my thinking. This will help me make 10 pieces out of it, and also helps to have an entire intact half moon on each slice.
5. Baked and out of the oven.
6. Glazed and ready for prime time!
Questions about Greek Yogurt Tangerine Cake
Can I use oranges instead of tangerines for this cake?
Of course! Oranges, even blood oranges, would work perfectly. Since oranges are generally larger than tangerines, watch how much juice you have for the glaze, and how many slices you have to top the cake (don’t put so many slices on top that you have a double layer).
Can I bake this in another size pan?
Yes! You could bake it in a 8- or 9-inch layer cake pan, or even an 8-inch-square baking dish. I’m using a springform pan because it is very easy to get the cake out of the pan, with no breakage.
How far ahead can I make the cake?
Because it is a slightly dense, moist cake (partly due to the glaze that soaks in), this tastes wonderful the day you make it, AND the next day or two later. I’m not sure I’ve ever had any around longer than that. I wouldn’t be afraid of freezing a piece or 2, if I needed to.
What is Fiori di Sicilia, and do I really need it?
Let me be honest…yes, you do. If you are a baker, you do. Fiori di Sicilia is a strong citrus-y extract, and it smells like a cross between vanilla, orange and a flower — mysteriously intoxicating! You can use it to flavor cakes, cookies, pie, meringues, quick breads, pancakes, panettone and pandoro…basically whatever you are baking. It comes in a tiny bottle, which will last you forever because a little goes a long way, and you keep it in the refrigerator.
My Greek Yogurt Tangerine Cake recipe joins others today as part of #SpringSweetsWeek 2020, in which 27 bloggers from around the country have come together to share 100 sweet recipes perfect for spring, and coincidentally, well suited to get us through these trying days.
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Sponsor product used in this recipe
1. Dixie Crystals Granulated Sugar: I used Dixie Crystals  for my cake, and I am proud to recommend this high quality, non-GMO, pure cane sugar for your baking and sweetener needs.
My Spring Sweets Week recipes:
Try them all!
Thank you #SpringSweetsWeek sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.
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