Gâteau de Tangelo Pochées or Poached Tangelo Cake, is a very simple to make flourless and butterless cake with an incredible citrusy zing to it. No gluten, almost fat-free, and potentially low sugar, this gateau makes the perfect afternoon tea cake, allowing one to indulge so ever frequently in an almost guilt-free manner and yet not become bored of it, as the flexibility of the recipe allows to be to readily modified for other citrus fruits varieties and even other fruits. The original recipe was for “Gâteau de clémentines pochées” (Poached Clementine Cake) in Trish Deseine‘s book “Mes Petits Plats Préférés“, a collection of simple-to-follow, and almost dummy-proof recipes which helped her to win the French Gourmand Cookbook Award in 2002. Exactly 10 years later now her recipes proved to be ever-withstanding and easily reproducible. Deseine used clementines for her cake, a variety of mandarin oranges known for their seedless qualities. But since tangelos are in season, I’d used them instead, and may I add that the result was simply delish!