Tangelo Almond Cake

Nadia Lim’s tangelo almond cake is moist and delightfully zingy – just like an orange cake but with some extra va-va-voom!

Tangelo Almond Cake


Tangelo almond cake


2 tangelos
4 eggs
225g sugar
250g flour
1t baking powder
150g ground almonds
1/4c olive oil


1/2c honey
3/4c water
2 tangelos, sliced into rounds, any seeds removed


Put the whole tangelos into a small saucepan, cover with water and simmer for 30 minutes until soft, then drain. Blitz boiled tangelos in a food processor until finely chopped and pulpy.

Preheat oven to 160C. Grease and line the base of a 23cm springform tin.

Using an electric beater, beat the eggs until foamy, then slowly add the sugar, beating for 6-8 minutes until thick and pale yellow. Sift in flour and baking powder and mix, adding the tangelo pulp, almonds and oil.

Pour into tin and bake for 50-55 minutes or until golden and a skewer comes out clean.

When the cake comes out of the oven, simmer the honey, water and tangelo slices for 5 minutes until syrupy. Remove warm cake from the tin and place on a serving plate. Arrange the tangelo slices on top and pour over the syrup.

Serve with a 50/50 blend of Greek yoghurt and whipped cream.


Easy to peel, tangy-sweet, juicy and bursting with flavour, Seminole tangelos were introduced to New Zealand in the 1950s and 95% of New Zealand's crop is grown right here in Gisborne. 

Tangelos are the inspired result of crossing a mandarin with a grapefruit and are an excellent source of vitamin C. At their best straight out of their skins, they also make fantastic juice and can be used in preserves, desserts and baking.

Our tangelos store well at room temperature out of direct sunlight for a week, but will last much longer in the fridge where their vitamin content is undiminished.

Available from September until December.


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