Comments on: Tangerine Honey Walnut Cake from French Jura

By: Audrey

Audrey — Sat, 19 Sep 2026 05:53:02 +0000

In reply to belu. Cualquiera de los dos sirve. Pero casi siempre preparo mis recetas a mano :) (I hope this works, I had to use google translate!)

By: belu

belu — Fri, 18 Sep 2026 18:39:44 +0000

hola!!! una consulta, los secos con los huevos los bato con eléctrica? o mejor seria con el batidor de mano? que es casi lo mismo supongo

By: Audrey

Audrey — Thu, 19 Feb 2026 15:49:19 +0000

In reply to Chika.

Ah, what an absolutely splendid winter cake. What I wouldn’t give for a slice right now… I can literally smell it as we speak 🙂

Love that you loved it too, Chika!

By: Chika

Chika — Thu, 19 Feb 2026 08:13:44 +0000

This was soooo good and relatively easy! I liked that I could use melted butter. Shredding my tangerine was the only part that took time.

By: Audrey

Audrey — Thu, 17 Nov 2022 11:59:04 +0000

In reply to Dee. Good question, and honestly I am not sure. This is a pretty dense cake, which is usually best as a loaf. I don't think it would necessarily turn out poorly, but I would have no idea how to adapt the cooking time for a bundt pan, unfortunately.

By: Dee

Dee — Thu, 17 Nov 2022 01:09:11 +0000

In reply to Pardon your French. I have tons of tangerines! Do you think this would work in a Bundt Pan?

By: Audrey

Audrey — Fri, 20 Aug 2021 20:48:05 +0000

In reply to Dalia. yes this works too! Happy baking!

By: Dalia

Dalia — Fri, 20 Aug 2021 19:42:32 +0000

Instead of squeezing the tangerine or orange, can I just add store Bought juice?

By: Tangerine, Honey, and Walnut Cake, by Pardon Your French - Food Nouveau

Tangerine, Honey, and Walnut Cake, by Pardon Your French - Food Nouveau — Sun, 28 Mar 2021 18:28:02 +0000

[…] you’ll find yourself craving for. Today, she’s sharing her recipe to make a Tangerine Honey Walnut Cake, a treat that originates from the Jura region of […]

By: Audrey

Audrey — Wed, 02 Dec 2020 14:48:52 +0000

In reply to heure.du.loup. Thank you! The zest is added along with the juice (I added this point in the recipe, thank you!), but adding it along flour/sugar was fine too!