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 the goods

4 tangerines

1 cup dried cranberries

2 cups  almond meal*

1 1/4 cups superfine / castor sugar

1 teaspoon baking powder

6 eggs

few drops vanilla essence

3 tablespoons cointreau or grand marnier

*if your tangerines are large, you might add an extra 1/4 cup of almond meal to balance the moisture content

cranberry campari syrup

1/2 cup cranberry juice (unsweetened, not from concentrate)

juice 1 tangerine

2 tablespoons Campari

2 teaspoons corn starch

you will need:

  •  medium sized saucepan for oranges
  • 9 inch spring form pan
  • food processor





crangerina, the flourless tangerine and cranberry torte (with cranberry campari syrup)

no flour? no oil? not much festive cheer here?

just try this; bitter sweet and very grown up.

cover: tangerines with water in a medium saucepan. bring to the boil and cook for 15 minutes, then drain and set aside to cool a little

pre heat: oven to 375f / 190c

cut: tangerines in half and remove any seeds, place flesh and any juice into a food processor and blend.

add: almond meal, baking powder, lightly beaten eggs, sugar and cointreau and blend to combine. add cranberries and pulse for 1 second.

bake: in a buttered and floured 9 inch springform pan for around 40-45 minutes. cake is cooked when it feels firm to the touch.

serve: dusted in confectioner's / icing sugar and cranberry campari syrup.

Cranberry Campari syrup

in a small saucepan, bring cranberry and tangerine juice to a boil, mix Campari and corn starch to a paste. Lower heat and add the paste, stir to combine and bring the syrup back to a simmer for 1-2 minutes. Strain if necessary and allow to cool.