Tangerine Cake: A Soft and Fragrant Recipe…
Citrus lovers, welcome! Today I will guide you through the magical world of tangerine cake, a treat that combines the freshness of citrus with the sweetness of a fluffy and inviting cake. This recipe is ideal for those looking for a quick and easy dessert to make, perfect for winter breakfasts or as an end to a meal at a dinner party with friends.
Ingredients:
- 200g (1 2/3 cups) plain flour (all-purpose flour)
- 150g (3/4 cup) caster sugar (granulated sugar)
- 100g (7 tablespoons) unsalted butter
- 3 large eggs
- 3 fresh tangerines (or mandarin oranges)
- 1 sachet (2 teaspoons) baking powder
- Pinch of salt
- Icing sugar (powdered sugar) for decorating, as needed
How to prepare Tangerine Cake:
- Start by preheating the oven to 180°C (350°F) and butter and flour a 22- to 24-cm-diameter baking pan.
- Wash the mandarins and finely grate the peel, being careful not to include the white part, which may give a bitter taste. Then squeeze the mandarins to obtain the fresh juice.
- In a bowl, mix the soft butter with the caster sugar until creamy and fluffy. Add the eggs, one at a time, continuing to mix.
- Incorporate the sifted flour with baking powder and a pinch of salt, stirring gently from top to bottom so as not to disassemble the mixture. Finally, add the grated zest and juice of the mandarins, mixing well.
- Pour the batter into the prepared pan and level it with a spatula. Bake the cake in the preheated oven and let it bake for about 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Baking time may vary depending on the oven, so keep an eye on the cake during the last few minutes.
- Once baked, let the tangerine cake cool in its mold for about 10 minutes, then transfer it to a wire rack to complete cooling. When the cake is completely cool, dust it with powdered sugar for an elegant and delicious finishing touch.
Bon Appetit!
