Tangerine Poke Cake

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tangerine poke cake


  • 1/2 cup tangerine juice
  • 1/4 cup honey
  • 2 9-inch round white cake layers
  • 1 cup heavy cream
  • 1 teaspoon tangerine zest
  • Tangerine segments


In a pot, cook tangerine juice and honey over medium until hot, stirring until honey dissolves, about 3 minutes. Using a skewer, poke holes in white cake layers; pour syrup over. Let cool. Whip heavy cream with tangerine zest until soft peaks form. Frost; decorate with tangerine segments.