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Preparation: Preheat your oven to 180°C (350°F). Grease a baking dish with oil and dust it with flour. Sprinkle 2 tablespoons of sugar evenly over the bottom of the dish.
Arrange Tangerines: Place the peeled and halved tangerines in the prepared baking dish, making sure they are evenly distributed.
Prepare Batter: Blend 1 peeled and deseeded tangerine with 2 eggs until smooth. Strain the mixture through a sieve to remove any pulp.
Sweeten the Batter: Add 100 grams of sugar and the zest of 1 tangerine to the strained mixture. Mix well until sugar is fully dissolved.
Incorporate Oil and Water: Pour in 150 grams of sunflower oil and 150 ml of water. Mix until well combined.
Sift Flour and Yeast: In a separate bowl, sift together 220 grams of flour and 10 grams of yeast. Mix well to remove lumps.
Combine Wet and Dry Ingredients: Gradually add the sifted flour and yeast mixture to the wet ingredients, stirring until a smooth batter forms.
Bake: Pour the batter over the arranged tangerines in the baking dish, spreading it out evenly. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
Flip and Dust: Once baked, carefully flip the cake onto a serving plate to reveal the caramelized tangerines on top. Dust the cake with powdered sugar for a sweet finishing touch.
Serve: Slice and serve the cake while still warm for the ultimate indulgence. Enjoy the burst of tangy tangerine flavor in every bite!
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