Tangerine cake for any day!
los Biscuits They say. Homemade pastries Most of us agree, we love it, it’s hard not to accept a piece of cake with our breakfast and mid-afternoon tea, coffee after dessert.
Although it is unusual from the taste and soft texture of the crumb, mandarin sponge cake does not have a complicated preparation, on the contrary, it is very easy and quick to make.
I make a lot of sponge cakes throughout the year, you can imagine that I always have several recipes once a week, I like dense and moist crumb like marble curd and pistachio sponge cake, but in winter I always repeat the tangerine. My husband’s favorite cake. Tangerines provide us with very rich recipes in confectionery, the proof of this is the double tangerine cake or tangerine bundt cake that I always make at Christmas.
I will never forget my friend Sara who can’t eat sugar and when we see each other I always make her a whole wheat cake without added sugar.
2 eggs L
Pinch of salt 1 gram
190 g of sugar
120 ml of sunflower oil
200 g mandarins (without skin) (3 mandarins)
250 g of flour
7 g ROYAL type chemical enhancer
3 tangerine flavors
100 grams of powdered sugar
Explanation step by step
Heat the oven to 180º and lower it
We put the shape with paper or oil it and sprinkle it with flour, turn it to remove unnecessary flour.
Add the oil and the mandarin cut in half to the mixing glass and mix. We’ve saved it for later.
Put the sugar and eggs in a bowl and beat for a few minutes to get a smooth mixture.
Add the tangerine and oil mixture to the bowl and mix.
We add sifted flour with chemical reinforcement (baking powder) and pinch of salt in smooth movements and do it twice.
Finally, add tangerine zest, mix and pour into the mold.
Lower the oven temperature to 170º and bake on top and bottom for 55 minutes or until a toothpick comes out dry.
After baking, remove the mold from the oven, wait 10 minutes and turn it out on a wire rack. We were angry.
Mix powdered sugar with tangerine juice until a thick texture is obtained and cover the cake evenly.
Optionally we can garnish with orange peel.
It is convenient to first peel the tangerine, then use the zest and those same tangerines once peeled to crush them with oil.
with information Frabisa’s kitchen.