The Incredibly Fragrant Tangerine Cake will seduce your palate with its softness and scent. This flavorful cake represents the perfect combination of sweetness and bitterness due to the tangerines aroma.
Moreover, 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. We like olive oil as our cakes ingredient: it’s lighter and healthier.
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1/2 cup plain yogurt
- 1/3 cup EVO
- 1/2 cup corn starch
- 1 Tbsp baking powder
- 3 organic tangerines
- 3 medium eggs
- 1 pinch of salt
- 2 cardamom pods
- Powdered sugar to dust the cake
- Preheat the static oven to 350F.
- 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.
- Beat the eggs and the sugar until you get a light color and foamy mixture.
- Add to the eggs and sugar mixture, the yogurt, the EVO, and the tangerines purée, and mix well.
- Add the flour, the corn starch, the baking powder, the pinch of salt, and the finely grounded cardamom pods.
- Butter and dust with flour a 9” round donut baking pan. Pour the dough into the pan.
- Bake fro 40-45 minutes. Do the toothpick test to be sure the cake is cooked.
- Let the cake cool down in the baking pan before taking it off.
- Dust the cake with the powdered sugar.
If you like to ad a more spicy taste to the cake, here are a few spices that go along well with the tangerines: - Cinnamon - Ginger - cardamom - Nutmeg - Vanilla bean - Star anise
The Tangerines Goodness
The Tangerines 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 history of this citrus fruit is linked to Asia, in particular in the Southeast China. Indeed, the name comes from the Mandarins: at the beginning of the XIX century, they were the most important Chinese authorities at the time the tangerine plant arrived in the Mediterranean countries.
Furthermore, the Tangerine is a hybrid of the small-sized mandarin, and the second largest cultivated group of citrus fruit after sweet oranges.
There are many species of Mandarins: the King, the Cleopatra, the Tangerines, the Satsuma. Also in Italy they are all referred to as Mandarins.
The Tangerines are a good source of:
- Sugar. Indeed, Mandarins have double the sugar of an apple, for example, so you should consume them in small quantity;
- Minerals and Vitamins, in particular vitamin C
If you want to fill your house with fall season aromas, try also the Pumpkin and Amaretti Biscuits Ciambella e Mascarpone and Pomegranate Dessert.
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Martina and Elisa