Tangerine Cake

Name: Tangerine Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: France
Ingredients: 3 mandarins (untreated (zest and juice)); 200 g of flour; 150 g of granulated sugar; 3 eggs (large); 100 g of unsalted butter (melted); 1 packet of baking powder (about 11g); 1 pinch of salt; 50 ml of milk

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A moist, fragrant cake with fresh tangerine notes, ideal for an afternoon snack or dessert. Its tender texture and subtly tangy glaze will delight fans of fruity flavors.

Total time: 55 min
Prep: 20 min
Cook: 35 min
Difficulty: Easy
Per person: €0.38

By the CookinBreak team

Ingredients 8

slices

Estimated cost €3.00

Equipment

Mixing bowl(two)
Whisk
Citrus juicer
Loaf panstandard
Graterfor the zest

Instructions

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Preheat your oven to 350 °F. Butter and flour a loaf pan.

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Wash the tangerines thoroughly. Remove the zest from one tangerine and squeeze all the tangerines to extract the juice.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.

In another bowl, beat the eggs. Stir in the melted unsalted butter, the milk, the tangerine juice, and the tangerine zest.

Gradually pour the liquid ingredients over the dry ingredients and mix gently until you have a smooth batter, without overworking it.

Pour the batter into the prepared loaf pan and bake for about , or until a toothpick inserted in the center comes out clean.

Let the cake cool for a few minutes in the pan before turning it out onto a wire rack. Let it cool completely.

While the cake cools, make the glaze. In a small bowl, mix the powdered sugar with a small amount of tangerine juice until thick but pourable.

Drizzle the glaze over the cooled cake. Let the glaze set before serving the tangerine cake.

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Goes well with

🎅 Christmas: all recipes

As a starter

Baked Scallops au Gratin

33 minEasy

As a main

Air Fryer Roast Chicken with Potatoes and Onions

55 minEasy

To drink

5.0

Lavender Lemonade

5 minEasy

Nutrition facts

per serving · estimate

350kcal

Protein5 g6%
Carbs50 g61%
Fat12 g33%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a perfectly smooth glaze, make sure the cake is completely cooled before applying it. For a fun twist, add a few diced candied tangerine pieces to the batter before baking.

Freezing : Can you freeze this recipe?

Yes

Up to 3 months, whole or sliced, well wrapped in plastic wrap and then placed in a bag.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container at room temperature.

Making ahead : Can you make it the day before?

Yes

Ideal to make the day before, as the flavors develop nicely.

Reheating : How do you reheat it?

Oven for 5-10min at 150°C to warm it slightly. Microwave a few seconds if needed (watch the texture).

Variations

Use untreated tangerines so you can enjoy the zest.
Top the cooled cake with a glaze made from powdered sugar and tangerine juice.
Serve it as an afternoon snack or a dessert.

Mistakes to avoid

Overmixing the batter: mix gently until just combined.
Glazing a cake that is still warm: let it cool completely.
Using treated citrus for the zest: choose untreated tangerines.

Frequently asked questions

How do you flavor the tangerine cake?

Remove the zest from one untreated tangerine, squeeze all the tangerines for their juice, then add both to the beaten eggs, melted butter, and milk before pouring over the dry ingredients.

How long should the cake bake?

Bake in a buttered and floured loaf pan for about 35 minutes at 180 °C, until a toothpick inserted in the center comes out clean, then let it cool for a few minutes before unmolding.

How do you make the glaze?

In a small bowl, mix the powdered sugar with a small amount of tangerine juice until thick but pourable, then drizzle over the cooled cake and let it set before serving.

How do you get a moist crumb?

Gradually pour the liquid ingredients over the dry ingredients and mix gently, just enough to form a smooth batter, without overworking it, to keep the texture tender.