Fall

Flavorful Tangerine Cake

November 13, 2020
6 Ratings
Photo by The Cooking Flower
Author Notes

The Tangerine Bread will seduce your palate with its softness and your nose with its fragrance.
This tasteful cake represents the perfect combination of sweetness and bitterness due to the tangerines.
The recipe is quick, easy, and simple: just grab a bowl, a whisker, or a mixer, and it’s done…you don’t even need to peel the fruits!
No butter, but EVO: so the cake is lighter and healthier.
Moreover, the Tangerine is a winter fruit, and it is a good source of antioxidants and anti-inflammatory properties. It is appreciated because of its pulp, but also for the oil extract from the skin.
The Cooking Flower

  • Prep time 20 minutes
  • Cook time 45 minutes
  • Makes 9" round baking pan
Ingredients
  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 cup plain yogurt
  • 1/3 cup Extra Virgin Olive Oil
  • 1/2 cup corn starch
  • 1 tablespoon baking powder
  • 3 organic tangerines
  • 3 medium eggs
  • 1 pinch pinch of salt
  • 2 cardamom pods
  • powdered sugar to dust the cake
In This Recipe
Directions
  1. Preheat the static oven to 350F.
  2. Accurately wash the organic tangerines. Without peeling them, chop them in half, and remove all the seeds, if there are any. Blend them in a mixer until you get a smooth purée.

  3. Beat the eggs and the sugar until you get a light color and foamy mixture.

  4. Add to the eggs and sugar mixture, the yogurt, the EVO, and the tangerines purée, and mix well.

  5. Add the flour, the corn starch, the baking powder, the pinch of salt, and the finely grounded cardamom pods.

  6. Bake fro 40-45 minutes. Do the toothpick test to be sure the cake is cooked.

  7. Let the cake cool down in the baking pan before taking it off. Dust the cake with the powdered sugar before serving.
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